Print

Tiramisu Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

Decadent and layered Tiramisu Brownies combine rich, fudgy chocolate brownies with classic tiramisu flavors. A buttery, cocoa-rich brownie base is topped with espresso-soaked ladyfingers and a creamy mascarpone whipped topping, finished with a dusting of cocoa powder. This indulgent dessert is perfect for coffee and chocolate lovers seeking a unique twist on traditional tiramisu.

Ingredients

Brownie Base

  • 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

Ladyfinger Soak

  • 2 teaspoons espresso powder
  • 150 g hot water
  • 1 tablespoon coffee liqueur
  • 12 ladyfingers
  • 1 tablespoon cocoa powder, for dusting

Instructions

  1. Brownie Prep: Preheat the oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, overlapping two sheets in a T-shape and securing with binder clips to keep it in place.
  2. Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped dark or semi-sweet chocolate with the natural cocoa powder. Set aside.
  3. Brown Butter: In a small pan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until the butter foams and the milk solids turn golden brown, releasing a nutty aroma. Immediately remove from heat to prevent burning.
  4. Melt Chocolate: Pour the browned butter over the chocolate and cocoa powder mixture. Let sit undisturbed for 3 minutes, then stir until smooth and melted. Set aside.
  5. Mix Eggs and Sugars: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar using a hand mixer or whisk until well combined, about 3 minutes.
  6. Combine Mixtures: Slowly stream the warm brown butter-chocolate mixture into the egg mixture while continuously whisking. Mix until fully incorporated.
  7. Fold in Flour: Gently fold the all-purpose flour into the batter using a spatula until just combined. Avoid overmixing to keep the brownies tender.
  8. Fill Pan and Bake: Transfer the batter to the prepared pan. Use an offset spatula to spread evenly into all corners. Bake for 28-30 minutes or until a toothpick inserted in the center comes out mostly clean but slightly moist.
  9. Cool Brownies: Allow the brownies to cool in the pan on a wire rack or in the fridge. The top layer and edges should be cool before adding the tiramisu topping; the brownie base can remain slightly warm.
  10. Prepare Mascarpone Cream: Using a hand mixer, beat the cold mascarpone cheese until creamy and loosened. Add the cold whipping cream, powdered sugar, and vanilla extract. Continue beating until the mixture thickens and barely moves when the bowl is tilted, about 5-10 minutes. Set aside.
  11. Make Ladyfinger Soak: In a shallow bowl or tall cup, combine espresso powder, hot water, and coffee liqueur. Stir until the espresso powder fully dissolves.
  12. Dip Ladyfingers: Briefly dip each ladyfinger into the espresso soak for about 1 second per side. Let excess liquid drip off to avoid sogginess. Arrange the soaked ladyfingers in rows on top of the cooled brownie layer.
  13. Spread Mascarpone Cream: Spoon the prepared mascarpone cream over the ladyfingers. Use an offset spatula to smooth the cream into an even layer.
  14. Chill Dessert: Refrigerate the assembled tiramisu brownies for about 1 hour to allow the cream to set and ladyfingers to soften.
  15. Dust with Cocoa Powder and Serve: Before slicing, sift cocoa powder over the top using a fine mesh sieve. Lift the tiramisu brownies out of the pan using the parchment paper overhangs. Slice into 9 squares using a large knife, wiping the blade clean between cuts for neat slices.

Notes

  • Ensure the mascarpone and whipping cream are cold for better whipping results.
  • Do not over-soak ladyfingers to prevent them from becoming mushy.
  • Use binder clips to secure parchment paper to the pan for easy removal and clean edges.
  • Allow brownies to cool sufficiently on the sides before adding the tiramisu layers to prevent melting the cream.
  • The dessert can be stored in the fridge for up to 2 days, covered.

Find it online: https://bitezly.com/tiramisu-brownies-recipe-2/