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Tiramisu Brownies Recipe

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★★★★★

4.5 from 66 reviews

Delight in these rich and decadent Tiramisu Brownies, combining the intense flavors of dark chocolate and espresso with a luscious mascarpone cream topping. A perfect fusion of classic Italian tiramisu and fudgy brownies, ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Brownie Base

  • 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

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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper to prevent the brownies from sticking and ensure even baking.
  2. Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and smooth.
  3. Add Sugars: Stir the brown sugar and granulated sugar into the melted chocolate and butter mixture until well combined.
  4. Incorporate Eggs and Vanilla: Add the vanilla extract, then add eggs one at a time, whisking each thoroughly into the mixture for a smooth batter.
  5. Add Dry Ingredients: Sift the all-purpose flour and a pinch of salt over the batter and gently fold or whisk until fully incorporated without overmixing.
  6. Bake the Brownies: Pour the batter into the prepared baking tin and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Add Espresso: Once baked, immediately poke small holes in the brownies and pour the two shots of espresso evenly over them. Allow the brownies to cool completely, which lets the espresso soak in and infuse flavor.
  8. Prepare Mascarpone Cream: In a mixing bowl, whisk mascarpone cheese, vanilla extract, and heavy cream together for about 30 seconds to combine the ingredients smoothly.
  9. Whip Mascarpone with Espresso and Sugar: Add espresso powder, sugar, and salt to the mascarpone mixture. Whisk vigorously for 2-3 minutes or until stiff peaks form, creating a light and airy cream.
  10. Assemble: Spread the mascarpone cream evenly over the cooled brownies, smoothing the top for an attractive finish.
  11. Finish and Serve: Dust the top generously with cocoa powder using a sieve. Carefully lift the brownies from the tin by the parchment paper and peel it away. Cut into equal-sized squares and enjoy.

Notes

  • For the espresso, use freshly brewed shots or dissolve instant espresso powder in hot water if espresso machines are unavailable.
  • Ensure the mascarpone cheese is at room temperature for smoother mixing and better texture.
  • Do not overbake the brownies; they should remain fudgy for the best texture combined with the creamy topping.
  • Store leftover brownies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal quantity.

Keywords: Tiramisu Brownies, espresso brownies, mascarpone dessert, chocolate espresso dessert, Italian inspired brownies, creamy topping brownies

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