Description
These Tiramisu Brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-infused flavors of traditional tiramisu. Layered with espresso-soaked ladyfingers and luscious mascarpone cream, this dessert is an indulgent treat perfect for coffee lovers and chocolate fans alike.
Ingredients
Scale
Brownie Base
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- ½ cup (100 g) granulated sugar
- â…“ cup (75 g) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon salt
- ½ cup (45 g) unsweetened cocoa powder
- â…“ cup (40 g) all-purpose flour
- 1 teaspoon espresso powder
Tiramisu Layer
- 12 ladyfingers (savoiardi biscuits)
- 1 cup (240 ml) hot brewed coffee
Mascarpone Cream
- 8 ounces (225 g) mascarpone cheese, at room temperature
- 1 cup (240 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste)
- 1 teaspoon instant espresso powder (optional, for stronger flavor)
For Garnish
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C), or 320°F (160°C) if using a fan oven. Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal later.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth and fully combined. Add the eggs, vanilla extract, and salt, whisking thoroughly until incorporated. Sift in the unsweetened cocoa powder, all-purpose flour, and espresso powder. Gently fold with a spatula until just combined, ensuring there are no dry pockets, but do not overmix.
- Bake the Brownies: Pour the prepared batter into the lined pan and spread it evenly using a spatula. Bake in the preheated oven for about 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and let the brownies cool completely in the pan.
- Add the Tiramisu Layer: Pour the hot brewed coffee into a shallow bowl. Quickly and gently dip each ladyfinger into the coffee, making sure they are moistened on both sides but not soggy. Arrange the dipped ladyfingers evenly over the cooled brownie base as a second layer.
- Make the Mascarpone Cream: In a medium bowl, whisk or beat the mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy whipping cream, powdered sugar, vanilla extract (or vanilla bean paste), and optional instant espresso powder until soft peaks form. Carefully fold the whipped cream mixture into the mascarpone until completely smooth and combined.
- Assemble and Chill: Spread the mascarpone cream evenly over the ladyfinger layer, smoothing the top. Cover the pan with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set completely.
- Finish and Serve: Just before serving, dust the top generously with unsweetened cocoa powder. Use the parchment paper overhang to lift the tiramisu brownies out of the pan. Slice into 12 squares and enjoy this decadent coffee-chocolate treat.
Notes
- Be careful not to soak the ladyfingers for too long in the coffee, or they will become soggy and affect the texture of the dessert.
- For a stronger coffee flavor, add the optional espresso powder to the mascarpone cream.
- Make sure the mascarpone and eggs (if used in variations) are at room temperature for smoother blending.
- This dessert can be kept covered in the refrigerator for up to 3 days.
- You can substitute the ladyfingers with sponge cake or pound cake soaked in coffee if preferred.
