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Tiramisu Brownies

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These Tiramisu Brownies combine the rich, fudgy texture of brownies with the creamy, coffee-flavored layers of tiramisu. Espresso-soaked ladyfingers and a velvety mascarpone cream make these brownies an irresistible dessert. Perfect for special occasions or as a show-stopping treat, these brownies are a delightful twist on the classic Italian dessert!

Ingredients

For the Brownies:

100 g dark or semi-sweet chocolate, finely chopped

50 g natural cocoa powder

230 g unsalted butter, cubed

4 large eggs, room temperature

150 g granulated sugar

100 g brown sugar

100 g all-purpose flour

For the Mascarpone Cream:

250 g mascarpone cheese, cold

200 g whipping cream, cold

50 g powdered sugar

½ teaspoon vanilla extract

For the Ladyfinger Soak:

2 teaspoons espresso powder

150 g hot water

1 tablespoon coffee liqueur or dark rum (optional)

12 ladyfingers

For the Topping:

1 tablespoon cocoa powder, for dusting

Instructions

Brownies

  1. Prep the Pan: Preheat oven to 350°F (175°C). Line a 9×9″ pan with parchment paper.

  2. Prepare Chocolate Mixture: Combine chopped chocolate and cocoa powder in a medium bowl. Set aside.

  3. Brown the Butter: Melt butter over medium heat, cooking until golden brown and fragrant, 5-7 minutes. Remove from heat.

  4. Melt Chocolate: Pour browned butter over chocolate mixture, stirring until smooth.

  5. Egg Mixture: Whisk eggs, granulated sugar, and brown sugar until thickened (about 3 minutes).

  6. Combine: Add chocolate mixture to egg mixture and fold in flour. Don’t overmix.

  7. Bake: Pour into pan and bake for 28-30 minutes. Let cool.

Mascarpone Cream

  1. Whip Mascarpone: Beat mascarpone until smooth.

  2. Add Cream and Sugar: Add whipping cream, powdered sugar, and vanilla. Beat until soft peaks form.

Ladyfinger Soak

  1. Make Soak: Dissolve espresso powder in hot water, add coffee liqueur (if using).

  2. Soak Ladyfingers: Briefly dip ladyfingers in espresso mixture and arrange over cooled brownie layer.

Assemble

  1. Layer the Cream: Spread mascarpone cream over the soaked ladyfingers.

  2. Chill: Refrigerate for at least 1 hour.

  3. Dust with Cocoa Powder: Before serving, dust with cocoa powder.

  4. Slice and Serve: Lift brownies out of the pan using parchment paper. Slice into squares.

Notes

Flavor Enhancements: Add vanilla or almond extract to the mascarpone cream for extra flavor.

Chocolate Drizzle: Melt chocolate and drizzle over the mascarpone for added richness.

Nuts: Top with crushed hazelnuts or toasted almonds for a crunchy texture.

Find it online: https://chocolatecoveredamy.com/tiramisu-brownies/