These Tiramisu Brownies are the ultimate dessert mashup, combining a rich, fudgy espresso brownie base with the classic layers of an Italian tiramisu. Topped with coffee-soaked ladyfingers and a fluffy mascarpone whipped cream, they offer an elegant twist on the standard brownie.
With deep chocolate flavor, a kick of espresso, and a creamy, cloud-like topping, these bars are a sophisticated treat that looks beautiful on any dessert table.
Recipe Details
- Flavor Profile: A bold combination of dark chocolate and strong espresso is balanced by the sweet, milky flavor of the mascarpone cream.
- Texture: You get a dense, fudgy brownie at the bottom, a soft, sponge-like middle from the soaked ladyfingers, and a silky smooth cream on top.
- Time: 35 minutes prep, 30 minutes bake time, plus cooling and 1 hour chilling time.
- Difficulty: Intermediate. It requires making three distinct layers, but no special techniques are needed.
What You’ll Need
To make this recipe, you will need an 8×8 inch baking pan lined with parchment paper for easy removal. The process involves a medium pot for melting the brownie base ingredients and a mixer (electric or stand) to whip the mascarpone topping to stiff peaks. The ingredients list combines pantry baking staples with specialty items like espresso powder, ladyfingers, and mascarpone cheese.
Ingredient Notes
- Espresso Powder – This is used in both the brownie batter and the soaking liquid. It intensifies the chocolate flavor and provides the signature coffee kick.
- Semi-Sweet Chocolate – Chopped semi-sweet chocolate makes the brownie base incredibly fudgy and rich.
- Mascarpone Cheese – Use cold mascarpone for the topping. It provides a luxurious, creamy texture that cream cheese can’t quite replicate.
- Lady Fingers – Look for Savoiardi ladyfingers. These crisp biscuits are designed to absorb the coffee syrup without disintegrating immediately.
- Heavy Whipping Cream – This must be cold to whip properly. It lightens the mascarpone mixture into a fluffy topping.
- Vegetable Oil – A small amount of oil in the brownie batter ensures the brownies stay moist and chewy.
Add-ins and Substitutions
- Coffee – If you cannot find espresso powder, you can use very strong instant coffee granules, though the flavor may be slightly milder.
- Chocolate – You can substitute the semi-sweet chocolate with dark chocolate (60-70% cocoa) for a less sweet, more intense brownie.
- Dusting – While cocoa powder is traditional, you could also shave dark chocolate curls on top for extra texture.
How to Make Tiramisu Brownies
- Prep: Preheat your oven to 350F. Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper. Leave a bit of extra parchment paper hanging over the sides of the pan to make it easier to pull the brownie out later.
- Melt Butter and Chocolate: Add the butter into a medium pot. Place over medium heat and cook until the butter melts and just starts to sizzle. Take the butter off the heat and immediately whisk in the chopped chocolate and espresso powder until melted and smooth.
- Mix Batter: In a large bowl, combine the hot butter/chocolate mixture and granulated sugar. Whisk to combine (the mixture will be grainy, which is normal). Whisk the eggs in, one at a time, to combine. Once the eggs are incorporated, mix in the vanilla extract, vegetable oil, cocoa powder, and salt.
- Add Flour and Bake: Finally, add the flour to the batter and mix until streak-free. Take care not to over-mix. Pour the batter into your prepared pan and spread into an even layer. Bake in the center of the preheated oven for 27 to 32 minutes, or until the surface no longer appears wet and a skewer inserted into the center comes out with fudgy crumbs (no liquid batter).
- Cool: Set the brownies aside to cool completely to room temperature in the pan before layering.
- Prepare Coffee Soak: In a wide-rimmed bowl, combine boiling water, espresso powder, and granulated sugar. Mix until dissolved, then set aside to cool completely to room temperature.
- Layer Lady Fingers: Once the coffee mixture has cooled, very quickly dunk the lady fingers into the coffee and arrange them on top of the cooled brownie. You may need to cut some to fit. (Don’t let them soak for more than a second!).
- Whip Mascarpone: In a large bowl, combine the cold mascarpone, powdered sugar, and vanilla. Use an electric mixer to whip together until combined and smooth. With the mixer running on low, very slowly drizzle in the cold heavy cream. Pause after each 1/4 cup to scrape down the bowl.
- Finish Topping: Once all cream is mixed in, bump the speed to high and whip for 1 to 2 minutes until the mixture thickens and holds stiff peaks. Drop the cream on top of the lady fingers and spread into an even layer.
- Chill and Serve: Chill the layered brownie in the fridge for at least 1 hour. Use the parchment overhang to pull the brownie out, dust with cocoa powder, slice, and serve.
Pro Tip: When adding the heavy cream to the mascarpone, drizzle it very slowly. If you dump it all in at once, the mascarpone can curdle or clump up. If you struggle to pour and mix, add just 1-2 tablespoons at a time, mix on low, and repeat.
Recipe Tips
- Cool Completely: Do not attempt to put the lady fingers or cream on a warm brownie. The heat will melt the cream and turn the lady fingers into mush.
- Quick Dip: Savoiardi ladyfingers are like sponges. A quick “in and out” dip in the coffee is all they need. If you hold them under the liquid, they will fall apart.
- Fudgy Texture: The brownie is done when a toothpick has moist crumbs. If it comes out clean, it may be overbaked and dry.
FAQs
- Can I make these ahead of time? Yes, these brownies actually benefit from sitting in the fridge so the flavors can meld. You can make them a day in advance.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I freeze them? It is best to freeze the baked brownie base separately. The mascarpone topping and soaked ladyfingers do not freeze and thaw well, as the texture can become watery.
Serving Suggestions
- Coffee: Serve with a hot espresso or cappuccino to echo the coffee notes in the dessert.
- Berries: Fresh raspberries or strawberries on the side add a nice pop of color and acidity.
- After Dinner: These are rich enough to be served in small squares as a petite four style dessert after a heavy meal.
Make This Recipe in Advance
- Brownie Base: You can bake the brownie layer the day before and let it sit (covered) at room temperature overnight.
- Assembly: Assemble the full dessert in the morning and let it chill in the fridge until you are ready to serve in the evening. This ensures the topping is perfectly set.
Tiramisu Brownies
- Total Time: 2 hours 5 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Tiramisu Brownies are the ultimate dessert mashup, combining a rich, fudgy espresso brownie base with the classic layers of an Italian tiramisu. Topped with coffee-soaked ladyfingers and a fluffy mascarpone whipped cream, they offer an elegant twist on the standard brownie. With deep chocolate flavor, a kick of espresso, and a creamy, cloud-like topping, these bars are a sophisticated treat that looks beautiful on any dessert table.
Ingredients
For the Espresso Brownie Bottom
- 1/2 cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons vegetable oil
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (65g) all-purpose flour, spooned and leveled
For the Coffee Soaked Lady Fingers
- 2/3 cup (160mL) boiling water
- 1 tablespoon espresso powder
- 1 tablespoon granulated sugar
- 12 Savoiardi lady fingers
For the Mascarpone Cream Topping
- 8 oz (225g) cold mascarpone cheese
- 1/3 cup (45g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240mL) cold heavy whipping cream
- Cocoa powder (for dusting on top)
Instructions
Prep
Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper. Leave a bit of extra parchment hanging over the sides to make it easier to lift the brownies out later.
Melt Butter and Chocolate
Add the butter to a medium pot over medium heat. Cook until melted and sizzling. Remove from heat and immediately whisk in the chopped chocolate and espresso powder until the mixture is completely melted and smooth.
Mix the Batter
In a large bowl, pour in the hot butter/chocolate mixture and the granulated sugar. Whisk to combine (it will look grainy). Whisk in the eggs one at a time. Once incorporated, mix in the vanilla extract, vegetable oil, cocoa powder, and salt.
Add Flour and Bake
Add the flour to the batter and mix gently until streak-free. Pour the batter into the prepared pan and spread evenly. Bake for 27 to 32 minutes, or until the surface looks dry and a skewer inserted into the center comes out with moist, fudgy crumbs (not liquid batter).
Cool
Set the brownies aside to cool completely to room temperature in the pan. This is crucial before layering.
Prepare Coffee Soak
While the brownies cool, combine the boiling water, espresso powder, and granulated sugar in a wide-rimmed bowl. Mix until dissolved and set aside to cool to room temperature.
Layer Lady Fingers
Once the coffee mixture is cool, quickly dunk the lady fingers into the coffee (just a 1-second dip!) and arrange them in a single layer on top of the cooled brownie base. You may need to trim them to fit the pan.
Whip Mascarpone
In a large bowl, use an electric mixer to beat the cold mascarpone, powdered sugar, and vanilla until smooth. With the mixer running on low, very slowly drizzle in the cold heavy cream. (Tip: Add just 1-2 tablespoons at a time to prevent curdling).
Finish Topping
Once all the cream is added, increase the speed to high and whip for 1 to 2 minutes until the mixture holds stiff peaks. Spread the cream evenly over the lady fingers.
Chill and Serve
Refrigerate the pan for at least 1 hour to set. Use the parchment handles to lift the dessert out, dust generously with cocoa powder, slice into squares, and serve.
Notes
The Quick Dip: Savoiardi ladyfingers are extremely absorbent. Do not soak them; a quick “in and out” dip in the coffee mixture is all they need. If they get too wet, they will fall apart and make the dessert soggy.
Slow Cream Addition: When making the topping, add the heavy cream to the mascarpone very slowly. If you pour it all in at once, the mascarpone can shock and curdle, resulting in a lumpy topping rather than a smooth cream.
Cool Completely: Ensure the brownie base is 100% cool before adding the toppings. If there is any residual heat, the mascarpone cream will melt and slide off.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking/Assembly
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 345
- Sugar: 28g
- Sodium: 65mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: tiramisu brownies, espresso brownies, mascarpone brownie recipe, dessert mashup, italian inspired dessert, layered brownies, coffee lovers dessert
