Tiramisu Brownies

Delicious and easy to make tiramisu brownies.

Print Pin

Course: Dessert

Cuisine: Italian

Keyword: tiramisu brownies

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Ingredients

8 ounces bitter-sweet chocolate finely chopped
1 cup unsalted butter cubed
1 ¾ cups light brown sugar
3 large eggs at room temperature
2 teaspoons vanilla extract
¾ cup all purpose flour spooned and leveled
½ teaspoon salt
3 tablespoons cocoa powder
2 teaspoons instant coffee powder

For the ladyfingers

2 teaspoons instant coffee powder
½ cup boiling water
16 ladyfingers

For the mascarpone layer

10 ounces mascarpone at room temperature
1 cup powdered sugar
1 cup heavy whipping cream cold
3 tablespoons cocoa powder

Instructions

Preheat the oven to 350ºF. Line an 8x8 inch baking pan with parchment paper and set aside.
In a large microwave safe bowl add the finely chopped chocolate and cubed butter. Heat to melt the ingredients in 30 second intervals stirring well each time. Set aside to cool.
In a large mixing bowl add the sugar and eggs. You can use a stand mixer or an electric handheld whisk. Beat the sugar and eggs until they are voluminous, frothy and pale.
To the mixing bowl add the vanilla extract and cooled chocolate and butter mixture. Beat on the slowest speed until the ingredients in the bowl are combined and uniform in color.
In a separate bowl, add the flour, salt, cocoa powder and instant coffee powder. Mix to combine then add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the ingredients together. Take care not to over mix.
Add half of the brownie mixture to the prepared 8x8 inch pan. In a heatproof bowl, combine the espresso powder and boiling water. Briefly dip the ladyfingers in the coffee then place them in rows on top of the brownie mixture in the pan. You should be able to fit two rows of 8 in total.
Add the remaining brownie mixture on top of the ladyfingers. Use an offset spatula or the back of a spoon to smooth the brownie mixture into an even layer.
Bake in the middle of the preheated oven for 30-35 minutes. To check for doneness insert a toothpick into the center of the brownies - if it comes out with a few moist crumbs the brownies are ready.
Remove from the oven and leave to cool completely in the pan.
When the brownies have cooled make the mascarpone layer: In a large mixing bowl, add the mascarpone and powdered sugar. Beat on a medium speed until creamy - one minute.
Add the heavy cream and beat until the mixture has thickened - one to two minutes.
Dollop the mascarpone mixture on top of the cooled brownies. Use an offset spatula or the back of a spoon to smooth into an even layer.
Add the cocoa powder to a sieve and dust the tops of the brownies.
Slice, serve and enjoy!

Notes

These Tiramisu Brownies are a decadent dessert that combines the rich, fudgy texture of brownies with the classic flavors of tiramisu. A thick coffee-flavoured intensely chocolatey brownie layer followed by ladyfingers dipped in coffee and topped with a velvety mascarpone cream. They’re perfect for anyone who loves both brownies and tiramisu, bringing together the best of both desserts.

• We make our brownies in an 8x8 inch pan which yields thick brownies that can easily be cut into equal squares. You can also make this recipe in a 9x13 inch pan however, your brownies won’t be as thick. You should also reduce the baking time to 25-30 minutes.

• Ladyfingers, also known as savoiardi in Italian, are light, sweet sponge cake biscuits that are shaped like large, thick fingers—hence the name. They have a delicate, slightly crisp exterior and a soft, airy interior. They can be found in most supermarkets or are readily available to buy on Amazon. If you are using an 8x8 inch pan you will need 16 ladyfingers in total.

• For ease, we used instant espresso powder for this recipe. For the ladyfingers layer, you can use two shots of espresso mixed with boiling water (to make up to ½ cup) if you prefer. This recipe has not been tested with adding coffee in its liquid form to the brownie mixture.

• For brownies with a stronger chocolate flavor omit the coffee powder when you make the brownie mixture. We tested each version and they are both really good! • When you are dipping the ladyfingers into the coffee mixture, do so briefly so they don’t soak up too much liquid. If this happens the ladyfingers layer will be soggy.

• You can substitute the mascarpone with full fat cream cheese.

• Storage: Tiramisu Brownies should be stored in an airtight container and kept in the refrigerator for up to 5 days. Bring the brownies to room temperature before eating.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.