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Tiramisu Brownies Recipe

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4 from 10 reviews

These Tiramisu Brownies combine the rich, fudgy texture of classic chocolate brownies with the elegant flavors of espresso-soaked ladyfingers and creamy mascarpone topping, creating a decadent layered dessert that’s perfect for any occasion.

Ingredients

Brownies

  • 100 g dark or semi-sweet chocolate, finely chopped
  • 50 g natural cocoa powder
  • 230 g unsalted butter, roughly cubed
  • 4 large eggs, room temperature
  • 150 g granulated sugar
  • 100 g brown sugar
  • 100 g all-purpose flour

Mascarpone Cream

  • 250 g mascarpone cheese, cold
  • 200 g whipping cream, cold
  • 50 g powdered sugar
  • ½ teaspoon vanilla extract

Ladyfinger Soak

  • 2 teaspoons espresso powder
  • 150 g hot water
  • 1 tablespoon coffee liqueur

Topping

  • 12 ladyfingers
  • 1 tablespoon cocoa powder, for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, allowing the paper to overhang on two sides to form a ‘T’ shape. Secure with binder clips to keep the paper in place. Set aside.
  2. Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped dark or semi-sweet chocolate and cocoa powder. Set aside while you brown the butter.
  3. Brown the Butter: In a small pan over medium heat, melt the unsalted butter completely. Continue cooking, stirring frequently until the white milk solids separate, bubble, sizzle, and turn a golden brown, emitting a nutty aroma. Remove from heat immediately once browned.
  4. Combine Butter and Chocolate: Pour the browned butter over the chocolate and cocoa powder mixture and let sit undisturbed for about 3 minutes. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
  5. Make Egg and Sugar Mixture: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about 3 minutes until well combined and slightly thickened. While whisking constantly with one hand, slowly stream in the warm browned butter-chocolate mixture until incorporated.
  6. Fold in Flour: Gently fold the all-purpose flour into the wet ingredients using a spatula until just combined. Avoid overmixing to maintain a fudgy texture.
  7. Bake Brownies: Transfer the batter into the prepared baking pan. Use an offset spatula to spread evenly into the corners. Bake for 28-30 minutes until a toothpick inserted into the center comes out mostly clean but still moist.
  8. Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack or refrigerate while preparing the mascarpone cream. The brownie can be slightly warm when adding toppings, but the pan edges should be cool to prevent melting the cream.
  9. Prepare Mascarpone Cream: In a large bowl, beat the mascarpone cheese with an electric hand mixer until creamy and loosened. Add the cold whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens and slightly holds its shape, about 5-10 minutes. Set aside.
  10. Make Ladyfinger Soak: Stir together the espresso powder, hot water, and coffee liqueur in a shallow bowl or tall cup until dissolved.
  11. Dip Ladyfingers: Briefly dip each ladyfinger into the espresso soak for about 1 second on each side, allowing excess to drip off. Do not soak completely to prevent mushiness. Arrange soaked ladyfingers in rows on top of the brownie layer.
  12. Spread Mascarpone Cream: Evenly spread the mascarpone cream over the ladyfinger layer using an offset spatula.
  13. Chill Dessert: Refrigerate the tiramisu brownies for about 1 hour to allow the cream to set and ladyfingers to soften.
  14. Dust with Cocoa Powder and Slice: Just before serving, dust the top with cocoa powder using a fine mesh sieve. Using the parchment overhang, lift the entire dessert from the pan, and slice into 9 squares, wiping the knife clean between cuts for neat slices.

Notes

  • Ensure the butter is properly browned to develop a nutty flavor but avoid burning it as that will impart bitterness.
  • Do not over-soak ladyfingers; a quick dip is sufficient to maintain their texture without becoming mushy.
  • Chilling time is crucial for the mascarpone cream to set and flavors to meld well.
  • Use room temperature eggs to help combine ingredients smoothly.
  • For coffee flavor enhancement, you can substitute coffee liqueur with a strong brewed coffee if preferred.
  • Store leftovers refrigerated and consume within 3 days for optimal freshness.

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