Name: Tiramisu Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 113 g unsalted butter; 200 g dark chocolate, chopped; 100 g brown sugar; 50 g granulated sugar; 3 eggs; 90 g all-purpose flour, sifted; A pinch of salt; ½ teaspoon vanilla extract; 2 shots of espresso or instant coffee; 250 g mascarpone cheese, room temperature; 240 ml heavy cream; 50 g sugar; ¼ teaspoon salt; ½ teaspoon vanilla extract; 2 tablespoons espresso powder; Cocoa powder for dusting

Ingredients

113 g unsalted butter

200 g dark chocolate

100 g brown sugar

50 g granulated sugar

3 eggs

90 g all-purpose flour, sifted

A pinch of salt

½ teaspoon vanilla extract

2 shots of espresso or instant coffee

Mascarpone Cream

250 g mascarpone cheese, room temperature

240 ml heavy cream

50 g sugar

¼ teaspoon salt

½ teaspoon vanilla extract

2 tablespoons espresso powder

Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper.

Step 2: Place the chopped dark chocolate and butter in a bowl. Microwave in 30-second intervals, stirring between sessions, until fully melted and smooth.

Step 3: Stir the brown sugar and granulated sugar into the melted chocolate mixture until combined.

Step 4: Add the vanilla extract, then add the eggs one at a time, whisking each in thoroughly before adding the next.

Step 5: Sift the flour and salt into the mixture. Gently fold or whisk until every ingredient is just combined.

Step 6: Pour the batter into the prepared baking tin and smooth the surface evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.

Step 7: Remove the brownies from the oven and, while still warm, poke holes across the surface using a skewer or fork. Pour the espresso shots evenly over the brownies and set aside to cool completely.

Step 8: For the mascarpone cream, whisk together the mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.

Step 9: Add the espresso powder, sugar, and salt. Whisk vigorously for 2-3 minutes until stiff peaks form.

Step 10: Spread the mascarpone cream evenly over the cooled brownies, smoothing the top with a spatula.

Step 11: Dust the top with cocoa powder through a sieve for an even finish.

Step 12: Carefully lift the brownies from the tin using the parchment paper, peel it away, cut the brownies into squares, and serve.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, or dissolve instant espresso powder in a small amount of hot water if preferred.

For added texture, sprinkle finely chopped dark chocolate or chocolate chips into the batter before baking.

Make sure the mascarpone is at room temperature to avoid lumps in the cream topping.

Dust the top with a mix of cocoa powder and finely grated dark chocolate for an extra rich finish.

For a boozy version, add a tablespoon of coffee liqueur to the espresso before pouring over the brownies.

Storage

Store the tiramisu brownies covered in the refrigerator for up to 3 days to keep the mascarpone cream fresh. Before serving, you can let them sit at room temperature for 10-15 minutes to soften slightly. These brownies are best enjoyed fresh but can be frozen without the mascarpone topping for up to one month; thaw completely before adding the cream.

FAQs

Can I use regular coffee instead of espresso?

While regular brewed coffee can work, espresso provides a more concentrated flavor that complements the richness of the brownies. If you only have regular coffee, use less liquid to avoid making the batter too wet.

Is it necessary to poke holes in the brownies before adding espresso?

Yes, poking holes allows the espresso to seep into the brownies, adding moistness and infusing that signature coffee flavor throughout the dessert.