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Tiramisu Brownies Recipe

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4.1 from 7 reviews

Delight in the rich fusion of coffee-infused tiramisu and fudgy brownies with this decadent Tiramisu Brownies recipe. Featuring a moist espresso-infused brownie base, a layer of quickly dipped lady fingers in sweetened espresso, and a fluffy mascarpone cream topping, this dessert is perfect for coffee lovers and chocolate enthusiasts alike. Finished with a dusting of cocoa powder, these brownies bring an elegant twist to a classic dessert, making them a perfect treat for gatherings or special occasions.

Ingredients

Brownie Base

  • 1/2 cup (115g) unsalted butter
  • 6 oz (170g) semi-sweet chocolate, chopped
  • 1 tablespoon espresso powder
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons vegetable oil
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (65g) all-purpose flour, spooned and leveled

Espresso Soaking Mixture and Lady Fingers

  • 2/3 cup (160mL) boiling water
  • 1 tablespoon espresso powder
  • 1 tablespoon granulated sugar
  • 12 Savoiardi lady fingers

Mascarpone Cream Topping

  • 8 oz (225g) cold mascarpone cheese
  • 1/3 cup (45g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240mL) cold heavy whipping cream
  • Cocoa powder, for dusting

Instructions

  1. Prepare the baking pan: Preheat your oven to 350°F (175°C). Butter an 8x8 inch baking pan and line the bottom and sides with parchment paper, leaving extra hanging over the edges for easy removal later.
  2. Melt butter and chocolate: In a medium pot over medium heat, melt the butter until it just begins to sizzle. Remove from heat and immediately whisk in the chopped semi-sweet chocolate and espresso powder until smooth and fully melted.
  3. Combine base ingredients: Transfer the butter and chocolate mixture to a large bowl and whisk in the granulated sugar. Expect a grainy texture, which is normal. Next, whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Add flavors and dry ingredients: Stir in the vanilla extract, vegetable oil, cocoa powder, and salt until well combined. Finally, fold the flour into the batter gently until no streaks remain—avoid overmixing to keep the brownies tender.
  5. Bake the brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the center of the preheated oven for 27 to 32 minutes, or until the surface appears set and a skewer inserted comes out with fudgy, moist crumbs but no raw batter.
  6. Cool the brownies: Allow the brownies to cool completely in the pan at room temperature to ensure the tiramisu layers hold well.
  7. Make the espresso soaking mixture: In a wide rimmed bowl, combine the boiling water, espresso powder, and granulated sugar. Stir until dissolved, then let the mixture cool fully to room temperature.
  8. Dip lady fingers: Quickly immerse each lady finger into the cooled coffee mixture for about one second—don’t soak them too long or they will become soggy. Arrange the dipped lady fingers in an even layer over the cooled brownie base. Trim lady fingers if necessary to fit the pan.
  9. Prepare the mascarpone cream: Using an electric mixer, blend the cold mascarpone cheese, powdered sugar, and vanilla extract until smooth. On low speed, slowly drizzle in the cold heavy cream while mixing continuously to prevent clumping. After all cream is added, increase mixer speed to high and whip until stiff peaks form, about 1 to 2 minutes.
  10. Assemble the tiramisu brownies: Dollop the whipped mascarpone cream over the lady finger layer and spread evenly with a spatula.
  11. Chill to set: Refrigerate the layered brownies for at least 1 hour or until the mascarpone topping firms up.
  12. Serve: Use the overhanging parchment paper to lift the tiramisu brownies out of the pan. Dust the top generously with cocoa powder, slice into 9 squares, and serve chilled.

Notes

  • For best results, use fresh room temperature eggs to ensure smooth batter incorporation.
  • When dipping lady fingers, a quick dip prevents them from becoming too soggy and collapsing the structure.
  • If mascarpone is too soft, chill it briefly before mixing to achieve better whip volume.
  • You can prepare the brownies a day ahead and assemble just before serving for convenience.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

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