Description
These Tiramisu Brownies combine the rich, fudgy texture of classic chocolate brownies with the creamy, coffee-infused flavors of traditional tiramisu, layered with mascarpone cream and ladyfingers for an indulgent dessert perfect for any occasion.
Ingredients
Brownies
- 100 g dark or semi-sweet chocolate (finely chopped)
- 50 g natural cocoa powder
- 230 g unsalted butter (roughly cubed)
- 4 large eggs (room temperature)
- 150 g granulated sugar
- 100 g brown sugar
- 100 g all-purpose flour
Mascarpone Cream
- 250 g mascarpone cheese (cold)
- 200 g whipping cream (cold)
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
Ladyfinger Soak and Toppings
- 2 teaspoons espresso powder
- 150 g hot water
- 1 tablespoon coffee liqueur or dark rum (optional)
- 12 ladyfingers
- 1 tablespoon cocoa powder (for dusting)
Instructions
- Prep Brownie Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, ensuring the paper overlaps on the sides for easy removal. Secure with binder clips if needed.
- Prepare Chocolate Mixture: In a medium bowl, combine the chopped dark or semi-sweet chocolate with the natural cocoa powder. Set aside.
- Brown Butter: Melt the unsalted butter in a small pan over medium heat. Continue cooking while stirring frequently until the milk solids separate, bubble, sizzle, and turn golden brown, releasing a nutty aroma. Remove from heat immediately to prevent burning.
- Melt Chocolate with Butter: Pour the browned butter over the chocolate and cocoa mixture. Let sit undisturbed for 3 minutes, then stir until smooth and fully melted. Set aside.
- Mix Eggs and Sugars: In a large bowl, whisk the eggs, granulated sugar, and brown sugar together using a whisk or electric mixer for about 3 minutes until well combined and slightly frothy.
- Combine Mixtures: While whisking the egg mixture continuously, slowly drizzle in the warm chocolate-butter mixture until fully incorporated.
- Fold in Flour: Gently fold the all-purpose flour into the wet mixture using a spatula until just combined. Avoid overmixing to keep brownies tender.
- Bake Brownies: Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 28-30 minutes or until a toothpick inserted in the center comes out mostly clean but with some moist crumbs attached.
- Cool Brownies: Let the brownies cool in the pan on a wire rack or in the refrigerator. They can remain slightly warm, but ensure the edges are cool to prevent the mascarpone cream from melting.
- Whip Mascarpone Cream: In a large bowl, beat the mascarpone cheese until creamy and loosened. Add the cold whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens and holds its shape but still moves slightly when the bowl is tilted, approximately 5-10 minutes. Set aside.
- Prepare Espresso Soak: In a shallow bowl or tall cup, dissolve espresso powder in hot water. Add coffee liqueur or dark rum if using and stir well.
- Soak Ladyfingers: Quickly dip each ladyfinger into the espresso soak for about 1 second per side, ensuring they do not become soggy. Allow excess liquid to drip off.
- Assemble Layers: Arrange the soaked ladyfingers in rows over the cooled brownie layer, covering it evenly.
- Spread Mascarpone Cream: Evenly spread the whipped mascarpone cream over the ladyfingers using an offset spatula, smoothing into an even layer.
- Chill: Refrigerate the assembled tiramisu brownies for at least 1 hour to allow the cream to set and the ladyfingers to soften.
- Dust with Cocoa: Before serving, gently dust the top with cocoa powder using a fine mesh sieve. Lift the tiramisu brownies out of the pan using the parchment paper edges and slice into 9 squares, wiping the knife clean between cuts for neat slices.
Notes
- Ensure the eggs are at room temperature to create a smoother batter.
- Do not over-soak the ladyfingers to avoid mushy texture; a quick dip is sufficient.
- You can substitute coffee liqueur with rum or omit it for a non-alcoholic version.
- Allow enough chilling time for the mascarpone layer to set properly for easier slicing.
- Use an offset spatula for even spreading of batter and mascarpone cream layers for a professional finish.
- Browning butter requires attention to prevent burning; remove immediately once solids turn golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
