Description
Indulge in the rich, layered flavors of these Tiramisu Brownies, combining a fudgy espresso-soaked brownie base with a creamy mascarpone topping reminiscent of classic Italian tiramisu. Perfect for coffee lovers and dessert enthusiasts alike, these brownies offer a delightful twist on two beloved treats in one.
Ingredients
Scale
Brownie Layer
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Espresso-Soaked Layer
- 1/4 cup brewed espresso or strong coffee (cooled)
- 1 tablespoon coffee liqueur (optional)
Mascarpone Cream Layer
- 8 ounces mascarpone cheese (softened)
- 4 ounces cream cheese (softened)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Topping
- Unsweetened cocoa powder (for dusting)
- Optional chocolate shavings
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure the brownies don’t stick and bake evenly.
- Make the brownie batter: In a medium bowl, whisk the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, whisking until the mixture is smooth. Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then stir gently until just combined to create your brownie batter.
- Bake the brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 20–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool completely to prepare for layering.
- Brush with espresso mixture: Once the brownies are fully cooled, evenly brush the top with brewed and cooled espresso mixed with optional coffee liqueur to infuse a rich coffee flavor.
- Prepare mascarpone cream: In a medium bowl, beat together the softened mascarpone cheese, cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture to create a light, fluffy cream layer.
- Assemble the tiramisu brownies: Spread the mascarpone cream evenly over the espresso-soaked brownie base. Place the assembled dessert in the refrigerator and chill for at least 2 hours to set.
- Finish and serve: Before serving, dust the top with unsweetened cocoa powder and sprinkle with optional chocolate shavings. Slice into 9 brownies and serve chilled for the best flavor and texture experience.
Notes
- These brownies are best made a day ahead to allow the flavors to meld beautifully.
- For a non-alcoholic version, simply omit the coffee liqueur without sacrificing flavor.
- Store covered in the refrigerator for up to 4 days to maintain freshness.
