Tiramisu Brownies
Tiramisu Brownies
Ingredients
For the Brownies
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3/4 cup flour
- 2 teaspoons espresso powder
- 1/2 cup chocolate chips
For the Mocha Coffee Ganache
- 1/2 cup chocolate, finely chopped, bittersweet recommended
- 1 teaspoon espresso powder
- 3 tablespoons hot water
- 1/4 cup heavy cream
For the Ladyfingers in Espresso
- 16 ladyfingers
- 2 teaspoons espresso powder
- 6 tablespoons hot water
For the Mascarpone Cream
- 1 cup mascarpone
- 1/2 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the eggs, cocoa powder, salt, baking powder, 2 teaspoons of espresso powder, and 1 1/2 teaspoons of vanilla. Mix with a spatula until well combined.
⏱️ 5 min
- 3
In a separate, larger bowl, cream together the melted unsalted butter and granulated sugar with a spatula. Microwave this mixture in 15-second increments, stirring after each, until the sugar is dissolved and the mixture appears shiny. This usually takes 30-60 seconds.
⏱️ 5 min
- 4
Pour the egg mixture into the butter and sugar mixture. Mix well with a spatula until thoroughly combined and smooth.
⏱️ 2 min
- 5
Add the flour to the combined mixture. Mix gently with a spatula until just incorporated. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 6
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min
- 7
Pour the brownie batter into the prepared 9x9 inch pan and spread it evenly with a spatula.
⏱️ 2 min - 8
Bake the brownies in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 30 min•🌡️ 350
- 9
While the brownies are baking, prepare the mocha coffee ganache. Finely chop the chocolate and place it in a heatproof bowl.
⏱️ 5 min
- 10
In a small microwave-safe bowl, heat the heavy cream in 20-second increments until hot and simmering, but not boiling.
⏱️ 1 min
- 11
In a separate small bowl, dissolve 1 teaspoon of espresso powder in 3 tablespoons of hot water.
⏱️ 1 min
- 12
Pour the hot heavy cream over the chopped chocolate. Add the dissolved espresso powder. Let it sit for 1-2 minutes to allow the chocolate to melt, then mix well with a spatula until the ganache is smooth and glossy.
⏱️ 3 min
- 13
Once the brownies are out of the oven, let them cool in the pan for about 15-20 minutes. Then, pour the mocha coffee ganache over the semi-cooled brownies, spreading it evenly to cover the top.
⏱️ 2 min
- 14
Place the brownies with the ganache in the refrigerator for at least 1 hour to allow the ganache to set.
⏱️ 60 min
- 15
Prepare the espresso for the ladyfingers. Dissolve 2 teaspoons of espresso powder in 6 tablespoons of hot water in a shallow dish.
⏱️ 1 min
- 16
Gently and quickly dip each ladyfinger into the espresso mixture, ensuring both sides are moistened but not soggy. Arrange the soaked ladyfingers in rows on top of the set ganache layer.
⏱️ 5 min
- 17
Prepare the mascarpone cream. In a mixing bowl, whip the mascarpone until smooth.
⏱️ 2 min
- 18
Add the whipping cream and 1/2 teaspoon of vanilla to the mascarpone. Mix until just combined.
⏱️ 1 min
- 19
Add the powdered sugar to the mascarpone mixture. Mix until combined and the cream has a light, whipped consistency.
⏱️ 2 min
- 20
Layer the mascarpone cream evenly over the ladyfingers using an offset spatula.
⏱️ 2 min
- 21
Refrigerate the tiramisu brownies for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set completely.
⏱️ 300 min - 22
Before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Brownies
For the Brownies
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3/4 cup flour
- 2 teaspoons espresso powder
- 1/2 cup chocolate chips
For the Mocha Coffee Ganache
- 1/2 cup chocolate, finely chopped, bittersweet recommended
- 1 teaspoon espresso powder
- 3 tablespoons hot water
- 1/4 cup heavy cream
For the Ladyfingers in Espresso
- 16 ladyfingers
- 2 teaspoons espresso powder
- 6 tablespoons hot water
For the Mascarpone Cream
- 1 cup mascarpone
- 1/2 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the eggs, cocoa powder, salt, baking powder, 2 teaspoons of espresso powder, and 1 1/2 teaspoons of vanilla. Mix with a spatula until well combined.
⏱️ 5 min - 3
In a separate, larger bowl, cream together the melted unsalted butter and granulated sugar with a spatula. Microwave this mixture in 15-second increments, stirring after each, until the sugar is dissolved and the mixture appears shiny. This usually takes 30-60 seconds.
⏱️ 5 min - 4
Pour the egg mixture into the butter and sugar mixture. Mix well with a spatula until thoroughly combined and smooth.
⏱️ 2 min - 5
Add the flour to the combined mixture. Mix gently with a spatula until just incorporated. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 6
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min - 7
Pour the brownie batter into the prepared 9x9 inch pan and spread it evenly with a spatula.
⏱️ 2 min - 8
Bake the brownies in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 30 min•🌡️ 350 - 9
While the brownies are baking, prepare the mocha coffee ganache. Finely chop the chocolate and place it in a heatproof bowl.
⏱️ 5 min - 10
In a small microwave-safe bowl, heat the heavy cream in 20-second increments until hot and simmering, but not boiling.
⏱️ 1 min - 11
In a separate small bowl, dissolve 1 teaspoon of espresso powder in 3 tablespoons of hot water.
⏱️ 1 min - 12
Pour the hot heavy cream over the chopped chocolate. Add the dissolved espresso powder. Let it sit for 1-2 minutes to allow the chocolate to melt, then mix well with a spatula until the ganache is smooth and glossy.
⏱️ 3 min - 13
Once the brownies are out of the oven, let them cool in the pan for about 15-20 minutes. Then, pour the mocha coffee ganache over the semi-cooled brownies, spreading it evenly to cover the top.
⏱️ 2 min - 14
Place the brownies with the ganache in the refrigerator for at least 1 hour to allow the ganache to set.
⏱️ 60 min - 15
Prepare the espresso for the ladyfingers. Dissolve 2 teaspoons of espresso powder in 6 tablespoons of hot water in a shallow dish.
⏱️ 1 min - 16
Gently and quickly dip each ladyfinger into the espresso mixture, ensuring both sides are moistened but not soggy. Arrange the soaked ladyfingers in rows on top of the set ganache layer.
⏱️ 5 min - 17
Prepare the mascarpone cream. In a mixing bowl, whip the mascarpone until smooth.
⏱️ 2 min - 18
Add the whipping cream and 1/2 teaspoon of vanilla to the mascarpone. Mix until just combined.
⏱️ 1 min - 19
Add the powdered sugar to the mascarpone mixture. Mix until combined and the cream has a light, whipped consistency.
⏱️ 2 min - 20
Layer the mascarpone cream evenly over the ladyfingers using an offset spatula.
⏱️ 2 min - 21
Refrigerate the tiramisu brownies for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set completely.
⏱️ 300 min - 22
Before serving, dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve chilled.
⏱️ 2 min