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Tiramisu Brownies

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Tiramisu Brownies combine the rich, fudgy goodness of brownies with a velvety coffee-flavored mascarpone cream. Topped with a dusting of cocoa powder, these decadent treats bring together the classic flavors of tiramisu and chocolate in a show-stopping dessert.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour (including cooling time)
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

For the Brownie Base:

113 g unsalted butter

200 g dark chocolate

100 g brown sugar

50 g granulated sugar

3 eggs

90 g all-purpose flour (sifted)

A pinch of salt

½ teaspoon vanilla extract

2 shots of espresso or instant coffee

For the Mascarpone Cream:

250 g mascarpone cheese (room temperature)

240 ml heavy cream

50 g sugar

¼ teaspoon salt

½ teaspoon vanilla extract

2 tablespoons espresso powder

For Topping:

Cocoa powder (for dusting)

Instructions

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper.
  2. Make the Brownie Base: In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second intervals. Stir until fully melted. Mix in the brown and granulated sugar, followed by the eggs, one at a time. Sift the flour and salt into the mixture and fold until combined. Pour the brownie batter into the prepared tin and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  3. Add Espresso: Once baked, remove the brownies from the oven. Use a skewer or fork to poke holes into the brownies and pour the espresso shots over them while still warm. Let them soak in and cool.
  4. Prepare the Mascarpone Cream: In a mixing bowl, whisk the mascarpone cheese and heavy cream for 30 seconds. Add the espresso powder and powdered sugar, whisking until stiff peaks form, about 2-3 minutes.
  5. Assemble the Brownies: Once the brownies have cooled, spread the mascarpone cream evenly over the top of the brownies. Dust with cocoa powder using a fine sieve.
  6. Serve: Carefully remove the brownies from the tin and peel away the parchment paper. Cut into squares and serve immediately.

Notes

  • Alcohol Variation: You can soak the brownies in Marsala wine, Sambuca, Amaretto, dark rum, or brandy to mimic traditional tiramisu flavors.
  • Time-Saving Tip: Use a brownie mix if you’re short on time, and top with mascarpone cream.
  • Neat Slicing Tip: Use warm water and a paper towel to clean the knife for neat edges when cutting the brownies.

Nutrition

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