Description
These Tiramisu Brownies are a decadent fusion dessert combining rich, fudgy chocolate brownies with coffee-infused mascarpone cream. The perfect balance of textures with a chocolatey base and light, creamy topping dusted with cocoa powder for an authentic tiramisu experience in brownie form.
Ingredients
Scale
- 200g good-quality dark chocolate (70% cocoa solids), chopped
- 115g (1 stick) unsalted butter, cut into small cubes
- 100g brown sugar
- 100g granulated sugar
- 3 large eggs, at room temperature
- 130g plain flour, sifted
- 2 tablespoons cocoa powder
- 1–2 teaspoons instant espresso powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 250g mascarpone cheese, at room temperature
- 120ml heavy cream (cold)
- 50g powdered sugar, sifted
- 1 teaspoon instant espresso powder (dissolved in 1 teaspoon hot water)
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- Preheat your oven to 350°F/175°C. Line an 8 or 9-inch square baking tin with parchment paper, leaving overhang on the sides for easy removal.
- In a microwave-safe bowl, combine the chopped dark chocolate and butter. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Add both sugars to the melted chocolate mixture and stir until well combined.
- Let the mixture cool slightly, then whisk in the eggs one at a time until fully incorporated. Add vanilla extract if using.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix!
- Pour the brownie batter into your prepared baking tin and spread it evenly.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly underdone.
- Allow the brownies to cool completely in the tin.
- For the mascarpone topping, place the mascarpone cheese in a large bowl and beat briefly to loosen it.
- Add the heavy cream and beat on medium speed until the mixture begins to thicken, about 30 seconds.
- Add the dissolved espresso powder, powdered sugar, and vanilla. Continue to beat on medium-high speed until stiff peaks form, about 2-3 minutes.
- Spread the mascarpone cream evenly over the cooled brownies.
- Using a fine-mesh sieve, dust the top generously with cocoa powder.
- Refrigerate for at least 1 hour before serving.
- Carefully remove the brownies from the tin using the parchment paper overhang and cut into 16 squares with a sharp knife dipped in hot water between cuts.
Notes
- Use quality dark chocolate for the best flavor results.
- Make sure eggs and mascarpone are at room temperature for smoother incorporation.
- Don’t overmix the brownie batter to ensure a fudgy texture.
- For the cleanest slices, refrigerate the finished brownies for at least an hour before cutting.
- Keep a cup of warm water and paper towel handy when cutting to clean the knife between slices.
- For a boozy version, brush 2-3 tablespoons of Marsala wine, coffee liqueur, or dark rum onto the warm brownies before cooling.
- If you can’t find mascarpone, substitute with 8 ounces of room temperature cream cheese mixed with 2 tablespoons of heavy cream.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 19g
- Sodium: 75mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg
Keywords: tiramisu brownies, chocolate coffee brownies, mascarpone brownies, Italian dessert fusion, coffee flavored brownies, tiramisu dessert bars, fudgy coffee brownies