Back in college, I attempted to make tiramisu from scratch, but it turned into a messy disaster. Fast forward to now, and I’ve transformed that experience into these Tiramisu Brownies. They combine fudgy chocolate with a creamy mascarpone layer that always impresses my family without any added stress.
The secret lies in the espresso powder, which deepens the chocolate flavor and creates a rich taste. This simple addition makes each bite a gooey, satisfying experience that’s hard to resist.
Ingredients in Tiramisu Brownies
These Tiramisu Brownies shine because of their simple yet impactful ingredients. Each component plays a crucial role in creating that rich, fudgy goodness layered with creamy mascarpone.
- Unsalted Butter: Adds richness and moisture to the brownies. Always melt it for a smooth batter.
- Dark Chocolate: The star ingredient that gives these brownies their deep chocolate flavor. Use good quality for the best results.
- Large Eggs: Help bind the ingredients together and provide structure. Make sure they’re at room temperature for even mixing.
- Granulated Sugar: Sweetens the brownies and helps achieve that shiny crust on top.
- All-Purpose Flour: Provides the necessary structure. Don’t overmix after adding to keep them fudgy.
- Salt: Balances sweetness and enhances the chocolate flavor.
- Vanilla Extract: Adds a warm, aromatic note that complements the chocolate.
- Espresso Powder: Deepens the chocolate flavor and adds a rich complexity. This is the key to making these brownies truly special.
- Mascarpone: Creates a creamy layer that contrasts the dense brownies. Use it cold for easy mixing.
- Heavy Whipping Cream: Whipped into soft peaks, it adds a light, airy texture to the mascarpone layer.
- Powdered Sugar: Sweetens the mascarpone cream and helps achieve a silky texture.
- Amaretto (optional): Adds a subtle almond flavor. You can skip it if you prefer.
- Cocoa Powder: Dust on top for a classic tiramisu finish.
How to Make Tiramisu Brownies
It takes about 45 minutes to whip up these Tiramisu Brownies, from prep to cooling. This recipe blends a nod to my college kitchen mishaps with a simple, delicious twist on a classic dessert.
Preheat Oven: Preheat your oven to 350°F (180°C). This sets the stage for even cooking, so don’t skip this step.
Melt Chocolate: Melt 170 g of unsalted butter with 255 g of chopped dark chocolate in a heatproof bowl. Use the microwave in 30-second bursts, stirring in between until smooth. The mixture should be glossy and fully melted.
Whisk Eggs: In a large bowl, combine 250 g of granulated sugar with 3 large eggs. Whisk vigorously for about 30 seconds until thick and custard-like. You’ll notice the mixture lightening in color; this is a good sign!
Combine Mixtures: Pour the melted chocolate mix into the egg mixture. Add vanilla extract and gently whisk until everything’s well combined.
Add Espresso: Stir 2 tbsp of espresso powder into the brownie batter until fully integrated. Your kitchen will smell fantastic from the coffee aroma!
Fold in Flour: Sift 150 g of all-purpose flour and ½ tsp of salt into the bowl. Use a spatula to fold until no lumps remain, being careful not to overmix.
Pour Batter: Pour the batter into a lined 8-inch square pan and cook for 25-30 minutes. Look for a shiny top, and the skewer should come out with a few moist crumbs.
Cool Completely: Let the brownies cool in the pan, then transfer to the fridge to chill.
Prepare Mascarpone Layer: In a bowl, whip together cold mascarpone, heavy whipping cream, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture over the cooled brownies.
Dust and Serve: Dust the top with cocoa powder before slicing.
Enjoy making these brownies, and don’t forget to share them with family!
Storing Tiramisu Brownies
To keep your Tiramisu Brownies fresh, store any leftovers in an airtight container in the fridge. They’ll last about 3 days, but they won’t freeze well due to the mascarpone layer. If you want to freeze them, separate the layers and freeze the brownies for up to 3 months. Just make sure they cool completely before sealing to avoid any moisture build-up.
When you’re ready to enjoy them again, let the brownies come to room temperature. If you want them a bit warmer, pop them in the microwave for about 10-15 seconds. This warms them through without overdoing it, keeping that fudgy texture intact.
Perfect Pairings for Tiramisu Brownies
These Tiramisu Brownies are rich and satisfying on their own, but adding a few sides or toppings can enhance the experience even more. Whether you want to balance the sweetness or complement the chocolate, these suggestions will elevate your dessert game.
What to Serve Alongside
- Espresso: The boldness of espresso enhances the chocolate and espresso flavors in the brownies, creating a harmonious blend that’s perfect for coffee lovers. It adds a nice contrast to the sweetness, making each bite feel more balanced.
Optional Toppings & Garnishes
- Cocoa Powder (for dusting): A light dusting of cocoa powder adds a nice finish and enhances the chocolate flavor.
- Amaretto (optional): Drizzling a bit of Amaretto can add a subtle almond flavor that pairs well with the chocolate and mascarpone.
I can’t wait for you to try these brownies! What sides or toppings do you think you’d add?
Tiramisu Brownie Recipe for Coffee Lovers Delight
Ingredients
Method
- Make the Brownies
- Preheat your oven to 350°F / 180°C (160° fan-assisted) and line an 8-inch square pan with parchment paper.
- Put the butter and chopped chocolate in a heatproof bowl and melt in the microwave in 30-second bursts, stirring in between, until totally melted. Set aside.
- In a large bowl, combine the sugar and eggs and whisk until thick and custard-like. This should take about 30 seconds of vigorous whisking by hand. You can use an electric mixer if you prefer, but it’s not necessary.
- Pour the melted chocolate mixture into the egg/sugar mixture, add the vanilla and gently whisk everything together until fully incorporated.
- Dissolve the espresso powder in a splash of hot water and mix until smooth. Then pour into the brownie batter and stir it in.
- Sift the flour and salt into the bowl and use a spoon or spatula to fold everything together until there are no more visible lumps of flour.
- Pour the brownie batter into the prepared pan and bake for 25-30 minutes. When they are done, the top of the brownies will be dry and shiny, and when you test the middle of the brownies with a skewer, it will come out slightly chocolatey. If it is caked in a thick layer of raw batter, the brownies need longer. Baking time can vary depending on your oven, so look out for the physical signs that they are ready.
- Let the brownies cool completely in the pan, then transfer to the fridge until ready to assemble.
- Make the Mascarpone Cream
- Add the mascarpone, powdered sugar, amaretto, and vanilla to a bowl and mix together until it is smoothly combined with no lumps.If you don’t want to add the amaretto, you can substitute it for 1/2 tsp almond extract, or just leave it out entirely.
- In a separate bowl, whip up the cream on medium speed just until stiff peaks form. Don’t overwhip it.
- Fold the whipped cream into the mascarpone mixture until everything is combined.
- Assemble the Tiramisu Brownies
- Remove the brownies from the baking pan and peel back the parchment paper from the sides.
- There are two ways to decorate these brownies:For a piped finish like in my pictures, transfer the mascarpone cream to a piping bag with a round piping tip fitted and squeeze small blobs all over the top. For a straight finish, you can just spread the mascarpone cream all over the top of the brownies in an even layer. Use a spatula to either smooth it out flat or create some texture on the top of the cream.
- Put a little cocoa powder into a small sieve and dust the top of the tiramisu brownies generously with cocoa powder.
- Slice the brownies into 16 equal pieces and enjoy.
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