Tiramisu Brownies Recipe

Introduction

Tiramisu brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-infused flavor of tiramisu. This dessert is perfect for those who love an indulgent treat that bridges two beloved sweets into one.

Ingredients

• 113 g unsalted butter
• 200 g dark chocolate, chopped
• 100 g brown sugar
• 50 g granulated sugar
• 3 eggs
• 90 g all-purpose flour, sifted
• A pinch of salt
• 1/2 tsp vanilla extract
• 2 shots of espresso or instant coffee
• 250 g mascarpone cheese, room temperature
• 240 ml heavy cream
• 50 g sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 tbsp espresso powder
• Cocoa powder for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper.
2. Step 2: Place the chopped dark chocolate and butter in a bowl. Microwave in 30-second intervals, stirring between each, until completely melted.
3. Step 3: Stir the brown sugar and granulated sugar into the melted chocolate mixture.
4. Step 4: Add the vanilla extract, then whisk in the eggs one at a time until fully incorporated.
5. Step 5: Sift the flour and a pinch of salt into the bowl. Gently fold or whisk until the batter is smooth and combined.
6. Step 6: Pour the brownie batter into the prepared tin and smooth the surface. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
7. Step 7: Remove the brownies from the oven. While still warm, poke holes gently across the surface and pour the espresso shots evenly over the brownies. Set aside to cool completely.
8. Step 8: For the mascarpone cream, whisk together mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
9. Step 9: Add the espresso powder and sugar, then whisk vigorously for 2-3 minutes until stiff peaks form.
10. Step 10: Spread the mascarpone mixture evenly over the cooled brownies and smooth the top.
11. Step 11: Dust the top with cocoa powder using a sieve for an even coating.
12. Step 12: Carefully lift the brownies out of the tin by the parchment paper. Peel away the paper and cut into equal-sized squares.
13. Step 13: Serve and enjoy your tiramisu brownies!

Tips & Variations

• Use freshly brewed espresso for a more intense coffee flavor, or substitute with strong brewed instant coffee if preferred.
• For extra texture, sprinkle chopped nuts or chocolate chips into the brownie batter before baking.
• If mascarpone is unavailable, cream cheese can be used as a substitute though the flavor will be slightly different.
• Chill the brownies after assembly for at least an hour to allow the flavors to meld and the topping to set firmly.

Storage

Store the tiramisu brownies in an airtight container in the refrigerator for up to 3 days. For best taste, bring to room temperature before serving. Leftovers can be gently reheated in the microwave for a few seconds but avoid long heating to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, tiramisu brownies can be prepared a day in advance and refrigerated. This resting time allows the coffee flavor to soak into the brownies, enhancing their taste.

What if I don’t have espresso shots?

You can use strong brewed instant coffee diluted with a small amount of hot water as a substitute. The important part is to have a concentrated coffee flavor to complement the tiramisu cream topping.

Tiramisu Brownies Recipe

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★★★★★

4.6 from 119 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 9 servings 1x

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Description

These Tiramisu Brownies combine the rich, fudgy texture of classic chocolate brownies with the creamy, coffee-infused flavors of traditional tiramisu. Featuring layers of dense chocolate brownie soaked with espresso and topped with a luscious mascarpone cream, this dessert is a perfect treat for any coffee and chocolate lover.

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Ingredients

Scale 1x2x3x

Brownie Base

• 113 g unsalted butter
• 200 g dark chocolate, chopped
• 100 g brown sugar
• 50 g granulated sugar
• 3 eggs
• 90 g all-purpose flour, sifted
• Pinch of salt
• 1/2 tsp vanilla extract
• 2 shots of espresso or instant coffee

Mascarpone Cream Topping

• 250 g mascarpone cheese, room temperature
• 240 ml heavy cream
• 50 g sugar (powdered implied)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 tbsp espresso powder
• Cocoa powder for dusting

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper to prevent sticking.
2. Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until fully melted and smooth.
3. Add Sugars: Stir both the brown sugar and granulated sugar into the melted chocolate mixture until well combined.
4. Incorporate Vanilla and Eggs: Add the vanilla extract, then whisk in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Fold in Dry Ingredients: Sift the flour and a pinch of salt into the mixture. Gently fold or whisk together until just combined, avoiding overmixing.
6. Bake the Brownies: Pour the brownie batter into the prepared tin and smooth the surface. Bake for 25-30 minutes, or until a skewer inserted in the center comes out with moist crumbs but no raw batter.
7. Soak with Espresso: When the brownies are out of the oven, poke holes over the surface using a toothpick or fork. Pour the espresso shots evenly over the warm brownies, allowing the coffee to soak in. Set the brownies aside to cool completely.
8. Prepare Mascarpone Cream: In a mixing bowl, whisk together mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until blended.
9. Add Espresso Powder and Sugar: Mix in the espresso powder, sugar, and salt, continuing to whisk for 2-3 minutes until the mixture forms stiff peaks, creating a light and fluffy cream.
10. Top the Brownies: Spread the mascarpone cream evenly over the cooled brownies using a spatula, smoothing the top gently.
11. Dust with Cocoa Powder: Using a sieve, sprinkle cocoa powder over the mascarpone layer to finish with a classic tiramisu touch.
12. Serve: Carefully lift the brownies out of the tin by the parchment paper. Peel away the paper and cut into equal-sized squares. Serve and enjoy your tiramisu brownies!

Notes

• Ensure mascarpone cheese is at room temperature to blend smoothly with the cream.
• For a stronger coffee flavor, use freshly brewed espresso shots rather than instant coffee.
• Baking times may vary slightly depending on your oven; check brownies early to avoid overbaking.
• You can substitute granulated sugar in the mascarpone cream topping with powdered sugar for smoother texture.
• Store brownies in the refrigerator for up to 3 days due to the dairy topping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Keywords: tiramisu brownies, chocolate brownies, espresso brownies, mascarpone topping, coffee dessert, layered brownies