Tiramisu Brownies

A decadent dessert that combines fudgy brownies with espresso-soaked ladyfingers and creamy mascarpone cheese.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 40

Total Time 2 25

Servings: 9 squares

Calories: 721

100 g dark or semi-sweet chocolate Finely chop before using for better melting.
50 g natural cocoa powder Adds depth to the chocolate flavor in the brownies.
230 g unsalted butter Roughly cubed for easier melting and mixing.
4 large eggs Use room temperature eggs for better emulsification.
150 g granulated sugar Sweetens the brownies without overpowering other flavors.
100 g brown sugar Provides moisture and a hint of caramel flavor.
100 g all-purpose flour Essential for structure in the brownies.
250 g mascarpone cheese Cold mascarpone gives a creamy texture to the topping.
200 g whipping cream Whip until stiff peaks form for a light topping.
50 g powdered sugar Sweetens the mascarpone cream without grittiness.
1/2 teaspoon vanilla extract Enhances overall flavor profile of the dessert.
2 teaspoons espresso powder Intensifies the coffee flavor in both layers.
150 g hot water Helps dissolve espresso powder effectively.
1 tablespoon coffee liqueur or dark vanilla extract Adds depth; use alcohol-free if preferred.
12 ladyfingers Soak these in espresso to build layers of flavor.
1 tablespoon cocoa powder For dusting before serving, adds an elegant touch.

Preheat your oven to 350°F (175°C). In a medium saucepan over low heat, combine the finely chopped dark chocolate and cubed unsalted butter, stirring gently until completely melted and smooth.
In a large mixing bowl, whisk together room temperature eggs with granulated sugar and brown sugar until well combined and slightly frothy. Gradually add in the melted chocolate mixture along with vanilla extract, ensuring everything is blended evenly.
Sift together the all-purpose flour and natural cocoa powder in another bowl to avoid lumps. Slowly fold this dry mixture into the wet ingredients just until combined; be careful not to overmix as this can lead to dense brownies.
Pour the brownie batter into a greased baking pan and spread it evenly with a spatula. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out mostly clean but still moist.
While the brownies are baking, dissolve espresso powder in hot water along with coffee liqueur if using. Dip each ladyfinger briefly into this mixture before layering them on top of cooled brownies once they have finished baking.
In a large bowl, beat cold mascarpone cheese with whipped cream until smooth and fluffy; gradually add powdered sugar during mixing to ensure sweetness is well incorporated. Spread this luxurious cream over the soaked ladyfingers and dust lightly with cocoa powder before serving chilled or at room temperature.

Serving: 1gCalories: 721kcalCarbohydrates: 61gProtein: 10gFat: 50gSaturated Fat: 30gCholesterol: 213mgSodium: 82mgFiber: 4gSugar: 37g

Let us know how it was!