Description
These Tiramisu Brownies combine the rich, fudgy texture of espresso-infused brownies with a coffee-soaked lady finger layer and a silky mascarpone cream topping. This elegant dessert merges classic tiramisu flavors with the indulgence of brownies, perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
For the espresso brownie bottom:
- ½ cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla flavoring
- 3 tablespoons vegetable oil
- ½ cup (40g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (65g) all-purpose flour, spooned and leveled
For the coffee soaked lady fingers:
- ⅔ 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
- ⅓ cup (45g) powdered sugar
- 1 teaspoon pure vanilla flavoring
- 1 cup (240mL) cold heavy whipping cream
- cocoa powder (for dusting on top)
Instructions
- Make the espresso brownie: Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later. Melt the unsalted butter in a medium pot over medium heat until it just starts to sizzle, then remove from heat. Immediately whisk in the semi-sweet chocolate and espresso powder until smooth.
- Combine wet ingredients: In a large bowl, whisk together the hot butter-chocolate mixture with the granulated sugar. The mixture may appear grainy, which is normal. Add the eggs one at a time, mixing thoroughly after each addition. Then incorporate the vanilla, vegetable oil, unsweetened cocoa powder, and salt until evenly combined.
- Add flour: Gently fold in the all-purpose flour until the batter is streak-free, being careful not to overmix to avoid tough brownies.
- Bake the brownies: Pour the batter evenly into the prepared pan and spread smooth. Bake on the center rack for 27 to 32 minutes, or until the surface looks set and a skewer inserted comes out with moist crumbs but no liquid. Allow the brownies to cool completely in the pan to room temperature before layering.
- Prepare coffee soak for lady fingers: In a wide bowl, stir together boiling water, espresso powder, and granulated sugar until dissolved. Set aside to cool to room temperature.
- Soak and arrange lady fingers: Quickly dip each lady finger into the cooled coffee mixture for no more than one second to avoid sogginess. Arrange them in a single layer on top of the cooled brownie base, trimming as needed to fit.
- Make the mascarpone cream topping: In a large bowl, use an electric mixer with a paddle attachment to blend the cold mascarpone, powdered sugar, and vanilla until smooth. With the mixer running on low, slowly drizzle in the cold heavy cream, gradually incorporating it to prevent clumping. Pause after every quarter cup to scrape down the bowl. Once combined, increase speed to high and whip for 1 to 2 minutes until stiff peaks form.
- Assemble and chill: Spread the whipped mascarpone cream evenly over the lady fingers and refrigerate the tiramisu brownie for at least 1 hour to set.
- Finish and serve: Use the parchment overhang to lift the tiramisu brownies out of the pan onto a cutting board. Dust the top generously with cocoa powder, slice, and serve chilled.
Notes
- Ensure eggs are at room temperature to help achieve a smooth batter.
- Do not over-soak the lady fingers to prevent a soggy dessert.
- For best results, chill the dessert overnight to fully develop flavors.
- If mascarpone is difficult to whisk, soften slightly at room temperature but keep cold for whipping the cream portion.
- Use high-quality espresso powder for a rich coffee flavor.
- The brownie layer is intentionally fudgy; underbaking slightly is preferred.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
