Description

These tiramisu brownies combine the best of two classic desserts, rich, fudgy brownies and creamy, coffee-infused tiramisu. Made with dark chocolate, espresso-soaked ladyfingers, and a smooth mascarpone topping, this indulgent treat is perfect for coffee lovers. Whether you’re making them for a special occasion or a simple weekend dessert, these brownies are guaranteed to impress!

Ingredients

Scale

Ingredients

For the Brownie Layer:

1 cup (225g) unsalted butter, melted
7 oz (200g) dark chocolate, chopped
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
3 large eggs
¾ cup (95g) all-purpose flour
¼ cup (25g) cocoa powder
2 teaspoons espresso powder
1 teaspoon vanilla extract
½ teaspoon salt

For the Mascarpone Layer:

8 oz (225g) mascarpone cheese, chilled
½ cup (120ml) heavy cream, cold
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract

For the Tiramisu Layer:

8–10 ladyfingers, broken into halves
½ cup (120ml) strong brewed espresso (or coffee)
1 tablespoon coffee liqueur (optional)

For Topping:

2 tablespoons cocoa powder, for dusting
Dark chocolate shavings (optional)

Instructions

Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Melt Chocolate & Butter
- In a heatproof bowl, melt butter and dark chocolate together over a double boiler or in the microwave (in 30-second intervals). Stir until smooth.
Mix the Batter
- Whisk in granulated sugar and brown sugar while the mixture is still warm.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Add Dry Ingredients
- Sift in flour, cocoa powder, espresso powder, and salt. Gently fold until fully combined.
Bake the Brownie Layer
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let it cool completely.
Prepare the Mascarpone Cream
- In a bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream to soft peaks. Gently fold it into the mascarpone mixture.
Soak the Ladyfingers
- Quickly dip ladyfinger halves into espresso (mixed with coffee liqueur, if using). Do not oversoak them.
Assemble the Layers
- Place the soaked ladyfingers on top of the cooled brownies in an even layer.
- Spread the mascarpone cream evenly over the ladyfingers.
Chill & Serve
- Dust with cocoa powder and add chocolate shavings if desired.
- Refrigerate for at least 2 hours before slicing and serving.

Notes

Use high-quality chocolate for the best brownie flavor. At least 70% cocoa is recommended.
Avoid oversoaking ladyfingers a quick dip is enough, or they may become too soggy.
Chill before slicing to allow the layers to set properly.
For a stronger coffee flavor, increase the espresso powder in the brownie batter.

Prep Time: 15
Cook Time: 30
Category: Breakfast
Method: Baking
Cuisine: Italian-Inspired

Keywords: tiramisu brownies, coffee brownies, mascarpone brownies, chocolate espresso dessert, Italian dessert bars, fudgy brownies