Tiramisu Brownies
Tiramisu Brownies
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter
- 6 ounces semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1/2 cup cocoa powder, unsweetened
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
For the Espresso Soak
- 2/3 cup boiling water
- 1 tablespoon espresso powder
- 1 tablespoon granulated sugar
- 12 Savoiardi lady fingers
For the Mascarpone Cream
- 8 ounces mascarpone cheese, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350
- 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl in 30-second intervals), melt the unsalted butter and semi-sweet chocolate together, stirring until smooth. Remove from heat and stir in 1 tablespoon of espresso powder. Let cool slightly.
⏱️ 10 min
- 3
In a large bowl, whisk together the granulated sugar, large eggs, 1 teaspoon vanilla extract, and vegetable oil until well combined and slightly lightened.
⏱️ 5 min
- 4
Pour the slightly cooled chocolate mixture into the egg mixture and whisk until fully incorporated.
⏱️ 2 min
- 5
In a separate small bowl, whisk together the 1/2 cup cocoa powder, salt, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
⏱️ 5 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake. Let the brownie cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350
- 7
While the brownie cools, prepare the espresso soak. In a small bowl, combine the boiling water, 1 tablespoon espresso powder, and 1 tablespoon granulated sugar. Stir until the sugar and espresso powder are dissolved. Let cool completely.
⏱️ 5 min
- 8
Once the brownie is completely cool (this is crucial for clean layers), prepare the mascarpone cream. In a large bowl, combine the cold mascarpone cheese, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth.
⏱️ 5 min
- 9
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined and smooth. Be careful not to overmix.
⏱️ 5 min
- 10
To assemble, lift the cooled brownie from the pan using the parchment paper overhang and place it on a flat surface. Briefly dip each Savoiardi lady finger into the cooled espresso soak (do not over-saturate, just a quick dip on both sides). Arrange the soaked lady fingers in a single layer over the brownie base.
⏱️ 5 min
- 11
Spread the mascarpone cream evenly over the layer of lady fingers. Dust generously with cocoa powder using a fine-mesh sieve.
⏱️ 3 min
- 12
Cover the brownies loosely with plastic wrap and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld and the layers to set.
⏱️ 120 min
- 13
Once chilled, slice into squares and serve cold.
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Brownies
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter
- 6 ounces semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1/2 cup cocoa powder, unsweetened
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
For the Espresso Soak
- 2/3 cup boiling water
- 1 tablespoon espresso powder
- 1 tablespoon granulated sugar
- 12 Savoiardi lady fingers
For the Mascarpone Cream
- 8 ounces mascarpone cheese, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350 - 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl in 30-second intervals), melt the unsalted butter and semi-sweet chocolate together, stirring until smooth. Remove from heat and stir in 1 tablespoon of espresso powder. Let cool slightly.
⏱️ 10 min - 3
In a large bowl, whisk together the granulated sugar, large eggs, 1 teaspoon vanilla extract, and vegetable oil until well combined and slightly lightened.
⏱️ 5 min - 4
Pour the slightly cooled chocolate mixture into the egg mixture and whisk until fully incorporated.
⏱️ 2 min - 5
In a separate small bowl, whisk together the 1/2 cup cocoa powder, salt, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
⏱️ 5 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake. Let the brownie cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350 - 7
While the brownie cools, prepare the espresso soak. In a small bowl, combine the boiling water, 1 tablespoon espresso powder, and 1 tablespoon granulated sugar. Stir until the sugar and espresso powder are dissolved. Let cool completely.
⏱️ 5 min - 8
Once the brownie is completely cool (this is crucial for clean layers), prepare the mascarpone cream. In a large bowl, combine the cold mascarpone cheese, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth.
⏱️ 5 min - 9
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined and smooth. Be careful not to overmix.
⏱️ 5 min - 10
To assemble, lift the cooled brownie from the pan using the parchment paper overhang and place it on a flat surface. Briefly dip each Savoiardi lady finger into the cooled espresso soak (do not over-saturate, just a quick dip on both sides). Arrange the soaked lady fingers in a single layer over the brownie base.
⏱️ 5 min - 11
Spread the mascarpone cream evenly over the layer of lady fingers. Dust generously with cocoa powder using a fine-mesh sieve.
⏱️ 3 min - 12
Cover the brownies loosely with plastic wrap and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld and the layers to set.
⏱️ 120 min - 13
Once chilled, slice into squares and serve cold.