Description
These Tiramisu Brownies combine the rich, fudgy texture of classic brownies with a creamy, coffee-flavored mascarpone topping inspired by traditional Italian tiramisu. Finished with a dusting of cocoa powder, they make a decadent dessert that elegantly blends American and Italian flavors.
Ingredients
Units
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
- 1/2 teaspoon vanilla extract
- 2 shots espresso or instant coffee
Mascarpone Cream
- 250 g mascarpone cheese, room temperature
- 240 ml heavy cream
- 50 g sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons espresso powder
For Garnish
- Cocoa powder for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square metal baking pan with parchment paper to prevent sticking and for easy removal of brownies.
- Melt Chocolate and Butter: Place chopped dark chocolate and butter in a bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Mix Sugars: Stir the brown sugar and granulated sugar into the melted chocolate mixture until combined and smooth.
- Add Vanilla and Eggs: Stir in the vanilla extract. Add the eggs one at a time, whisking thoroughly after each addition to fully incorporate.
- Incorporate Dry Ingredients: Sift together the flour and a pinch of salt, then gently fold or whisk into the wet mixture until fully combined without overmixing.
- Bake Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Add Espresso: Once baked, remove the brownies from the oven. Poke holes all over the surface with a skewer or fork, then pour the prepared espresso shots evenly over the brownies. Set aside to cool completely.
- Prepare Mascarpone Cream: In a mixing bowl, whisk mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds to blend.
- Whisk in Flavor and Sugar: Add espresso powder, sugar, and salt to the mascarpone mixture. Whisk vigorously for 2 to 3 minutes until stiff peaks form and the cream is light and airy.
- Assemble: Spread the mascarpone cream evenly over the cooled brownies, smoothing the surface with a spatula.
- Garnish: Using a fine sieve, dust the top generously with cocoa powder to complete the classic tiramisu look.
- Serve: Carefully lift the brownies from the pan by the parchment paper. Peel it away, cut the brownies into equal-sized squares, and serve.
Notes
- Alcohol: To enhance traditional tiramisu flavors, soak the brownies with Marsala wine, Sambuca, Amaretto, dark rum, or brandy before adding the mascarpone cream.
- Brownie Shortcut: Use a high-quality brownie mix for the base to save preparation time, then follow the espresso soaking and mascarpone topping steps.
- Slicing: For clean brownie slices, keep a cup of warm water and a paper towel nearby. Dip a sharp knife in warm water and wipe it clean between cuts.
