Name: Tiramisu Brownies Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Italian-American
Ingredients: 100 g dark or semi-sweet chocolate, finely chopped; 50 g natural cocoa powder; 230 g unsalted butter, roughly cubed; 4 large eggs, room temperature; 150 g granulated sugar; 100 g brown sugar; 100 g all-purpose flour; 250 g mascarpone cheese, cold; 200 g whipping cream, cold; 50 g powdered sugar; 1/2 teaspoon vanilla extract; 2 teaspoons espresso powder; 150 g hot water; 1 tablespoon coffee liqueur or dark rum (optional, e.g. Kahlua); 12 ladyfingers; 1 tablespoon cocoa powder, for dusting

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Introduction

Tiramisu Brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-soaked flavors of traditional tiramisu. This layered dessert is perfect for impressing guests or treating yourself to a luxurious homemade sweet.

The image shows a square layered dessert on a white plate with small dark speckles, placed on a surface with a white marbled texture. The dessert has three distinct layers: the bottom layer is a dark brown, moist chocolate cake; the middle layer is a light brown, spongy soaked cake soaked in coffee or similar syrup; and the top layer is a thick, creamy, pale off-white frosting with a dusting of fine dark cocoa powder on top, covering the entire upper surface smoothly. In the background, more pieces of the same dessert are slightly out of focus. The lighting highlights the soft texture and rich colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g dark or semi-sweet chocolate (finely chopped)
50 g natural cocoa powder
230 g unsalted butter (roughly cubed)
4 large eggs (room temperature)
150 g granulated sugar
100 g brown sugar
100 g all-purpose flour
250 g mascarpone cheese (cold)
200 g whipping cream (cold)
50 g powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons espresso powder
150 g hot water
1 tablespoon coffee liqueur or dark rum (optional)
12 ladyfingers
1 tablespoon cocoa powder (for dusting)

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×9″ square baking pan with parchment paper, extending it up the sides for easy removal later.
Step 2: In a medium bowl, combine the chopped chocolate and cocoa powder. Set aside.
Step 3: Melt the butter in a small pan over medium heat. Continue cooking until the milk solids separate, bubble, and turn golden brown with a nutty aroma. Remove from heat immediately.
Step 4: Pour the browned butter over the chocolate mixture and let stand for 3 minutes, then stir until smooth. Set aside.
Step 5: In a large bowl, whisk the eggs with granulated and brown sugars until well combined, about 3 minutes. Slowly pour the chocolate mixture into the eggs while whisking continuously.
Step 6: Gently fold in the flour with a spatula until just combined; avoid overmixing.
Step 7: Transfer the brownie batter to the prepared pan. Spread evenly to the edges using an offset spatula.
Step 8: Bake for 28-30 minutes or until a toothpick inserted in the center comes out mostly clean but slightly moist. Let cool in the pan on a wire rack or in the fridge.
Step 9: For the mascarpone cream, beat mascarpone cheese until creamy. Add whipping cream, powdered sugar, and vanilla extract. Beat until thickened and slightly firm, about 5-10 minutes. Set aside.
Step 10: Stir espresso powder into hot water along with coffee liqueur if using. Briefly dip each ladyfinger into the coffee mixture for about 1 second per side, letting excess drip off.
Step 11: Arrange the soaked ladyfingers in rows over the cooled brownie layer.
Step 12: Spread the mascarpone cream evenly over the ladyfinger layer using an offset spatula.
Step 13: Chill the assembled tiramisu brownies in the fridge for about 1 hour to set the cream and soften the ladyfingers.
Step 14: Just before serving, dust the top with cocoa powder using a fine mesh sieve. Lift the dessert out of the pan with the parchment paper and cut into squares, wiping the knife between cuts for clean slices.

Tips & Variations

Use freshly brewed espresso powder for authentic tiramisu flavor; instant coffee can be a substitute but may alter the taste slightly.
For a boozier version, increase the coffee liqueur or substitute with dark rum, but keep ladyfingers’ dipping time short to avoid sogginess.
To make smaller servings, prepare in mini baking pans or individual ramekins.
Keep all dairy ingredients cold to ensure the mascarpone cream whips to the perfect consistency.

Storage

Store leftover tiramisu brownies covered in the refrigerator for up to 3 days. They are best enjoyed chilled but can be left at room temperature for 20-30 minutes before serving for softer texture. Reheating is not recommended, as it may affect the cream layer.

How to Serve

A square slice of layered dessert sits on a white speckled plate, showing three distinct layers: a thick dark brown chocolate base at the bottom, a middle layer of light brown coffee-soaked cake, and a thick creamy white top layer dusted evenly with dark brown cocoa powder. Part of the top creamy layer appears bitten off, revealing the soft texture underneath. In the background, three identical slices are placed slightly out of focus. A shiny gold fork rests on the right side of the plate. The scene is set on a white marbled surface with warm, soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu brownies ahead of time?

Yes, you can prepare the brownies and mascarpone cream in advance. Assemble them on the day you plan to serve for the freshest texture. Once assembled, store them chilled for up to a day before serving.

What can I use if I don’t have ladyfingers?

If ladyfingers are unavailable, use thin sponge cake slices or store-bought sheet cake cut into strips. Dip them briefly in the coffee mixture to mimic the traditional tiramisu texture.