Description
These Tiramisu Brownies are a decadent fusion of rich chocolate brownie base soaked in espresso and topped with a creamy mascarpone layer dusted with cocoa powder. Combining the beloved flavors of classic tiramisu with fudgy brownies, this dessert is perfect for coffee and chocolate lovers looking for an indulgent treat.
Ingredients
Scale
Brownie Base
- 113 g unsalted butter
- 200 g dark chocolate, chopped
- 100 g brown sugar
- 50 g granulated sugar
- 3 eggs
- 90 g all-purpose flour, sifted
- A pinch of salt
- ½ teaspoon vanilla extract
- 2 shots espresso or instant coffee
Mascarpone Cream
- 250 g mascarpone cheese, room temperature
- 240 ml heavy cream
- 50 g sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons espresso powder
- Cocoa powder, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8 or 9-inch square baking tin with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place chopped dark chocolate and unsalted butter in a bowl, microwave in 30-second bursts, stirring between each until fully melted and smooth.
- Add Sugars: Stir in the brown sugar and granulated sugar into the melted chocolate mixture until well combined.
- Incorporate Eggs and Vanilla: Add vanilla extract, then whisk in eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth batter.
- Add Dry Ingredients: Sift together the all-purpose flour and salt, then gently fold them into the wet ingredients until just combined without overmixing.
- Bake Brownies: Pour the batter into the prepared baking tin and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Soak with Espresso: Remove brownies from oven and while still warm, poke holes all over using a skewer or fork. Pour 2 shots of espresso evenly over the brownies, allowing it to absorb. Set aside to cool completely.
- Prepare Mascarpone Cream: In a mixing bowl, whisk mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
- Whip Cream Mixture: Add espresso powder, powdered sugar, and salt. Whisk for 2-3 minutes until stiff peaks form, indicating a thick and airy consistency.
- Assemble Dessert: Spread the mascarpone cream evenly over the cooled espresso-soaked brownies and smooth the surface with a spatula.
- Finish and Serve: Dust the top generously with cocoa powder using a sieve. Carefully lift the brownies out of the tin by the parchment paper and peel it away. Cut into squares and serve.
Notes
- Use good quality dark chocolate for richer flavor.
- Ensure mascarpone cheese is at room temperature for smooth cream.
- Allow brownies to cool fully before adding mascarpone topping to prevent melting.
- Instant espresso powder is a convenient substitute for espresso shots.
- Store leftovers refrigerated and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 piece (approx. 1/12th of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
