Tiramisu Brownies
These decadent tiramisu brownies combine the best of both worlds, fudgy brownies topped with coffee-soaked ladyfingers, mascarpone cream and generous dusting of cocoa powder.
Equipment
- Electric Mixer
- 8*8 Baking Pan
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 5 oz semi-sweet chocolate, chopped
- 1 tablespoon instant coffee
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Espresso Soak:
- 2 tablespoons instant espresso powder
- 1 tablespoon coffee liqueur optional, like Kahlua
- 1 cup hot water
- 16 ladyfinger or Savoiardi cookies
For the Mascarpone Layer:
- 1 cup mascarpone cheese room temperature
- ⅓ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
For Garnish:
- Unsweetened cocoa powder for dusting
Instructions
Make the Brownies:
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
Make the Espresso Soak:
- In a wide rimmed bowl, combine boiling water, espresso powder and kalhua, if using. Mix together until dissolved then set aside to cool completely to room temperature.
Prepare the Mascarpone Layer:
- In a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form.
- Add the mascarpone cheese and mix it lightly into the whipped cream using a spatula until a mixture with soft peaks forms. Set aside.
Assemble:
- Very quickly dunk the ladyfingers into the coffee and arrange them on top of the cooled brownie.
- Spread the mascarpone cream evenly over the espresso soaked ladyfingers. Smooth the top with a spatula.
- Chill: Refrigerate for at least 2 hours or until fully set.
- Serve: Dust with unsweetened cocoa powder before slicing into squares.
Notes
Let the brownies cool completely before adding the mascarpone layer for clean layers.
Use a sharp knife dipped in hot water and wiped dry to slice clean squares.
Adjust the strength of the coffee soak depending on how strong you want the tiramisu flavor.
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