Tiramisu Brownies
Tiramisu Brownies
Ingredients
For the Fudgy Brownies
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the Espresso Soak
- 1/2 cup espresso, or strong coffee, cooled
For the Mascarpone Cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For Assembly
- 12 ladyfingers, approximately
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large heatproof bowl, melt the unsalted butter. You can do this in a microwave or over a double boiler. Once melted, add the granulated sugar and light brown sugar to the butter. Whisk vigorously for 1-2 minutes until the mixture is glossy and well combined.
⏱️ 5 min
- 3
Add the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Continue whisking for another 1-2 minutes until the mixture lightens in color and becomes slightly fluffy.
⏱️ 5 min
- 4
Sift the all-purpose flour, unsweetened cocoa powder, and salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min
- 5
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350
- 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 60 min
- 8
While the brownies cool, prepare the mascarpone cream. In a medium mixing bowl, beat the softened mascarpone cheese and powdered sugar together with an electric mixer until smooth and well combined.
⏱️ 5 min
- 9
In a separate cold mixing bowl, whip the cold heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 10
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and the cream is light and airy. Set aside.
⏱️ 3 min
- 11
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang and place them on a cutting board. Trim the edges if desired, then place the brownie slab back into the baking pan or a similar-sized serving dish.
⏱️ 5 min
- 12
Briefly dip each ladyfinger into the cooled espresso, ensuring both sides are moistened but not overly saturated. You want them damp, not soggy.
⏱️ 5 min
- 13
Arrange a single layer of espresso-soaked ladyfingers over the cooled brownies, breaking them as needed to fit the pan.
⏱️ 3 min
- 14
Evenly spread the prepared mascarpone cream over the layer of ladyfingers.
⏱️ 2 min
- 15
Using a fine-mesh sieve, generously dust the top layer of mascarpone cream with unsweetened cocoa powder.
⏱️ 2 min
- 16
Cover the tiramisu brownies with plastic wrap and chill in the refrigerator for at least 2 hours (or preferably overnight) to allow the flavors to meld and the cream to set.
⏱️ 120 min
- 17
Slice and serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Brownies
For the Fudgy Brownies
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the Espresso Soak
- 1/2 cup espresso, or strong coffee, cooled
For the Mascarpone Cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For Assembly
- 12 ladyfingers, approximately
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large heatproof bowl, melt the unsalted butter. You can do this in a microwave or over a double boiler. Once melted, add the granulated sugar and light brown sugar to the butter. Whisk vigorously for 1-2 minutes until the mixture is glossy and well combined.
⏱️ 5 min - 3
Add the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Continue whisking for another 1-2 minutes until the mixture lightens in color and becomes slightly fluffy.
⏱️ 5 min - 4
Sift the all-purpose flour, unsweetened cocoa powder, and salt directly into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 5
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min - 6
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350 - 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 60 min - 8
While the brownies cool, prepare the mascarpone cream. In a medium mixing bowl, beat the softened mascarpone cheese and powdered sugar together with an electric mixer until smooth and well combined.
⏱️ 5 min - 9
In a separate cold mixing bowl, whip the cold heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 10
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and the cream is light and airy. Set aside.
⏱️ 3 min - 11
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang and place them on a cutting board. Trim the edges if desired, then place the brownie slab back into the baking pan or a similar-sized serving dish.
⏱️ 5 min - 12
Briefly dip each ladyfinger into the cooled espresso, ensuring both sides are moistened but not overly saturated. You want them damp, not soggy.
⏱️ 5 min - 13
Arrange a single layer of espresso-soaked ladyfingers over the cooled brownies, breaking them as needed to fit the pan.
⏱️ 3 min - 14
Evenly spread the prepared mascarpone cream over the layer of ladyfingers.
⏱️ 2 min - 15
Using a fine-mesh sieve, generously dust the top layer of mascarpone cream with unsweetened cocoa powder.
⏱️ 2 min - 16
Cover the tiramisu brownies with plastic wrap and chill in the refrigerator for at least 2 hours (or preferably overnight) to allow the flavors to meld and the cream to set.
⏱️ 120 min - 17
Slice and serve chilled.