Tiramisu Brownies
Tiramisu Brownies
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips, optional
For the Coffee Soak
- 1/2 cup brewed espresso, strong, cooled
- 2 tablespoons coffee liqueur, optional, for adults
- 1 tablespoon granulated sugar, if omitting coffee liqueur
For the Mascarpone Cream Layer
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the semisweet chocolate chips.
⏱️ 5 min
- 4
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack.
⏱️ 28 min•🌡️ 350
- 5
While the brownies cool, prepare the coffee soak. In a small bowl, combine the cooled brewed espresso with coffee liqueur (if using) or granulated sugar (if omitting liqueur). Stir until sugar dissolves.
⏱️ 2 min
- 6
Prepare the mascarpone cream layer. In a medium bowl, beat the softened mascarpone cheese with an electric mixer until smooth. In a separate large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min
- 7
Gently fold the whipped cream into the mascarpone cheese mixture until just combined and smooth. Be careful not to overmix.
⏱️ 3 min
- 8
Once the brownies are completely cool, use a fork to poke holes evenly across the top. Brush or drizzle the coffee soak over the brownies, allowing it to absorb into the holes.
⏱️ 2 min
- 9
Evenly spread the mascarpone cream layer over the coffee-soaked brownies. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
⏱️ 240 min
- 10
Before serving, use the parchment paper overhang to lift the chilled brownies from the pan and place them on a cutting board. Dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into 4 equal squares (or 9 smaller squares if preferred) and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Brownies
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips, optional
For the Coffee Soak
- 1/2 cup brewed espresso, strong, cooled
- 2 tablespoons coffee liqueur, optional, for adults
- 1 tablespoon granulated sugar, if omitting coffee liqueur
For the Mascarpone Cream Layer
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the semisweet chocolate chips.
⏱️ 5 min - 4
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack.
⏱️ 28 min•🌡️ 350 - 5
While the brownies cool, prepare the coffee soak. In a small bowl, combine the cooled brewed espresso with coffee liqueur (if using) or granulated sugar (if omitting liqueur). Stir until sugar dissolves.
⏱️ 2 min - 6
Prepare the mascarpone cream layer. In a medium bowl, beat the softened mascarpone cheese with an electric mixer until smooth. In a separate large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min - 7
Gently fold the whipped cream into the mascarpone cheese mixture until just combined and smooth. Be careful not to overmix.
⏱️ 3 min - 8
Once the brownies are completely cool, use a fork to poke holes evenly across the top. Brush or drizzle the coffee soak over the brownies, allowing it to absorb into the holes.
⏱️ 2 min - 9
Evenly spread the mascarpone cream layer over the coffee-soaked brownies. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
⏱️ 240 min - 10
Before serving, use the parchment paper overhang to lift the chilled brownies from the pan and place them on a cutting board. Dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into 4 equal squares (or 9 smaller squares if preferred) and serve.
⏱️ 3 min