Tiramisu Brownies
These tiramisu brownies combine a rich brown butter brownie with espresso-dipped ladyfingers and fluffy mascarpone cream. Each square has delicious layers of chocolate, coffee, and creamy tiramisu flavor. Make these impressive tiramisu brownies for holidays, parties, or any time you want two amazing desserts in one.
Servings: 9
Calories: 665kcal
Ingredients
- 100 grams dark or semisweet chocolate finely chopped
- 50 grams natural cocoa powder
- 230 grams unsalted butter cut into pieces
- 4 large eggs at room temperature
- 150 grams granulated sugar
- 100 grams brown sugar
- 100 grams all-purpose flour
- 250 grams cold mascarpone cheese
- 50 grams cold whipping cream
- 50 grams powdered sugar
- ½ tsp vanilla extract
- 2 tsp espresso powder
- 150 grams hot water
- 1 tbsp coffee liqueur or dark rum, optional
- 12 ladyfingers
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving enough paper hanging over the sides to lift out the brownies.
- Place the chopped chocolate and cocoa powder in a medium bowl. Set the bowl aside.
- Melt the butter in a small saucepan over medium heat. Continue cooking and stirring until the butter foams, smells nutty, and develops golden-brown bits on the bottom.
- Immediately pour the browned butter over the chocolate and cocoa powder. Let it rest for 3 minutes, then stir until smooth.
- Add the eggs, granulated sugar, and brown sugar to a large mixing bowl. Whisk or beat with an electric mixer for about 3 minutes.
- Slowly pour the chocolate mixture into the egg mixture while whisking continuously.
- Add the flour and gently fold it into the batter with a spatula. Stop mixing as soon as no dry flour remains.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 28 to 30 minutes, until the edges are set and a toothpick inserted into the center comes out slightly moist.
- Place the pan on a wire rack or in the refrigerator to cool. Make sure the pan feels cool before adding the mascarpone topping.
- Place the cold mascarpone in a large bowl and beat briefly until creamy. Add the cold whipping cream, powdered sugar, and vanilla extract.
- Beat the mascarpone mixture for 5 to 10 minutes, or until thick and barely moving when the bowl is tilted.
- Stir the espresso powder, hot water, and optional coffee liqueur or rum together in a shallow bowl.
- Quickly dip each ladyfinger into the espresso mixture for about 1 second on each side. Let the excess liquid drip off, then arrange the ladyfingers over the brownie layer.
- Spread the mascarpone cream evenly over the ladyfingers. Refrigerate for about 1 hour, allowing the cream to set and the ladyfingers to soften.
- Dust the top with cocoa powder. Lift the brownies from the pan, cut them into 9 squares, and wipe the knife between cuts for clean layers.
Notes
- Dip the ladyfingers very quickly so they stay intact and do not become soggy.
- Let the chilled brownies sit at room temperature for about 30 minutes before serving for a softer texture.
Nutrition
Calories: 665kcal | Carbohydrates: 61g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 77mg | Potassium: 263mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1301IU | Vitamin C: 0.03mg | Calcium: 94mg | Iron: 4mg