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Tiramisu Brownies Recipe

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★★★★★

4.9 from 66 reviews

These Tiramisu Brownies combine the rich, fudgy texture of chocolate brownies with the creamy, coffee-infused flavors of classic tiramisu. Featuring layers of dense brownie, espresso-soaked ladyfingers, and a luscious mascarpone cream topping dusted with cocoa powder, this dessert offers a decadent twist on two beloved treats.

Ingredients

Scale

Brownie Layer

  • 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

Mascarpone Cream

  • 250 g mascarpone cheese, cold
  • 200 g whipping cream, cold
  • 50 g powdered sugar
  • 1/2 teaspoon vanilla extract

Espresso Soak and Assembly

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, ensuring it overlaps the sides for easy removal. Secure the parchment with binder clips if necessary.
  2. Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped dark or semi-sweet chocolate and natural cocoa powder. Set aside.
  3. Browning the Butter: Heat the unsalted butter in a small pan over medium heat. Cook it until melted and the milk solids separate and brown at the bottom of the pan, giving off a nutty aroma. Remove immediately to prevent burning.
  4. Melt Chocolate with Browned Butter: Pour the browned butter over the chocolate and cocoa mixture. Let sit for 3 minutes undisturbed, then stir until completely melted and smooth. Set aside.
  5. Mix Eggs and Sugars: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar using an electric mixer or hand whisk until well combined and slightly thickened, about 3 minutes.
  6. Combine Mixtures: While whisking continuously, slowly stream the chocolate and browned butter mixture into the egg and sugar mixture until fully combined.
  7. Fold in Flour: Add the all-purpose flour and gently fold it in with a spatula until just combined, taking care not to overmix.
  8. Bake Brownies: Transfer the batter into the prepared pan and spread evenly with an offset spatula. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool Brownies: Remove from oven and cool completely on a wire rack or refrigerate briefly. The sides of the pan should be cool before proceeding, although the brownie surface can remain slightly warm.
  10. Prepare Mascarpone Cream: In a large bowl, beat the mascarpone cheese until creamy and loosened. Add whipping cream, powdered sugar, and vanilla extract. Beat until thickened and able to hold soft peaks, about 5-10 minutes.
  11. Make Espresso Soak: In a shallow dish or cup, dissolve espresso powder in hot water and stir in coffee liqueur or dark rum if using.
  12. Dip Ladyfingers: Quickly dip each ladyfinger into the espresso mixture for about 1 second per side, ensuring they remain firm and not soaked through. Arrange the dipped ladyfingers in rows over the cooled brownie layer.
  13. Assemble Tiramisu Layer: Spread the mascarpone cream evenly over the layer of soaked ladyfingers using an offset spatula.
  14. Chill: Refrigerate the assembled tiramisu brownies for at least 1 hour to allow the cream to set and the ladyfingers to soften.
  15. Finish and Serve: Just before slicing, sift cocoa powder evenly over the top. Use the parchment paper overhangs to lift the brownies out of the pan, then slice into squares with a clean sharp knife, wiping between cuts for neat slices.

Notes

  • Use room temperature eggs to ensure better mixing and texture in the brownie batter.
  • Be careful not to over-soak the ladyfingers; a quick dip maintains texture and prevents sogginess.
  • Brown the butter carefully to avoid burning; it should smell nutty and have golden milk solids.
  • If coffee liqueur or dark rum is omitted, increase espresso powder slightly for stronger coffee flavor.
  • These brownies are best served chilled but can be brought to room temperature before serving for softer texture.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Tiramisu Brownies, Coffee Brownies, Mascarpone Dessert, Layered Brownies, Espresso Brownies, Italian Dessert

Find it online: https://amayaharis.com/tiramisu-brownies-recipe/