Description
These Tiramisu Brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-infused flavors of traditional tiramisu. This decadent dessert features a layer of coffee-soaked ladyfingers topped with a smooth mascarpone cream, perfect for impressing guests or indulging in a sophisticated treat.
Ingredients
Scale
Brownie Batter
- 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 Dusting
- 1 tablespoon unsweetened cocoa powder
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, leaving an overhang for easy removal of the brownies.
- 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 well until fully incorporated. Sift in the unsweetened cocoa powder, all-purpose flour, and espresso powder. Gently fold the dry ingredients into the wet using a spatula, mixing just until no dry spots remain.
- Bake the Brownies: Pour the batter into the prepared baking pan, spreading it evenly with 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. Remove from the oven and allow the brownies to cool completely in the pan.
- Add the Tiramisu Layer: Pour the hot brewed coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee, making sure both sides are moistened but not soaking wet to prevent sogginess. Arrange the dipped ladyfingers in a single, even layer over the cooled brownies in the pan.
- 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 cream, powdered sugar, vanilla extract, and optional espresso powder to soft peaks. Carefully fold the whipped cream into the mascarpone until the mixture is smooth and uniform.
- Assemble and Chill: Spread the mascarpone cream evenly over the layer of coffee-soaked ladyfingers. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours to allow the tiramisu layer to set and chill thoroughly.
- Finish and Serve: Just before serving, dust the top of the tiramisu brownies with unsweetened cocoa powder. Use the parchment paper overhang to lift the brownies out of the pan, slice into 12 servings, and enjoy this luscious fusion dessert.
Notes
- For best results, use room temperature eggs and mascarpone to ensure a smooth batter and cream.
- Do not soak ladyfingers too long in coffee to avoid a soggy dessert layer; a quick dip on each side is sufficient.
- The optional espresso powder in the cream intensifies coffee flavor but can be omitted for a milder taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- Use strong brewed coffee or espresso for the most authentic tiramisu flavor.
