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