Indulge in Decadent Tiramisu Brownies You’ll Love
These Tiramisu Brownies bring together rich chocolate and creamy mascarpone, creating a decadent dessert perfect for any occasion.
Equipment
- 9x9 inch square baking pan
- mixing bowls
- spatula
- saucepan
- Electric Mixer
Ingredients
Brownie Base
- 100 g dark or semi-sweet chocolate opt for high-quality chocolate for a richer flavor
- 50 g natural cocoa powder using unsweetened cocoa ensures a deep chocolatey taste
- 230 g unsalted butter unsalted allows control over the final seasoning
- 4 large eggs room temperature eggs help achieve better emulsification
- 150 g granulated sugar adds sweetness and moisture to the brownie base
- 100 g brown sugar for a hint of caramel flavor and chewy texture
- 100 g all-purpose flour provides structure to these fudgy brownies
Mascarpone Cream
- 250 g mascarpone cheese cold mascarpone yields a luxuriously creamy texture
- 200 g whipping cream ensures that the cream becomes fluffy and light
- 50 g powdered sugar incorporated for smooth sweetness
- ½ teaspoon vanilla extract enhances the overall flavor profile wonderfully
Espresso Soak
- 2 teaspoons espresso powder intensifies the coffee flavor in these delightful brownies
- 150 g hot water helps dissolve the espresso powder effectively
- 1 tablespoon coffee liqueur or dark rum (optional) adds an adult twist if desired
Assembly
- 12 ladyfingers these will soak in the espresso and enhance the tiramisu touch
- 1 tablespoon cocoa powder for dusting, yielding a classic finishing touch
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 9x9" square baking pan with parchment paper.
- In a medium bowl, combine the finely chopped dark or semi-sweet chocolate and cocoa powder. Set aside.
- Melt the cubed unsalted butter in a small saucepan over medium heat until the milk solids turn golden brown.
- Pour the browned butter over the chocolate mixture and let sit for 3 minutes, then stir until smooth.
- In a large mixing bowl, whisk together room temperature eggs, granulated sugar, and brown sugar for about 3 minutes.
- Gradually add the chocolate-butter combination while continuously whisking.
- Gently fold in the all-purpose flour until just combined.
- Transfer the brownie batter into the prepared baking pan and spread evenly.
- Bake for 28-30 minutes until a toothpick comes out mostly clean with a hint of moistness.
- Cool the brownies for at least 20-30 minutes before preparing the mascarpone cream.
- Beat cold mascarpone cheese until creamy, then add whipping cream, powdered sugar, and vanilla extract. Beat until thick.
- Mix espresso powder with hot water and optional liqueur until dissolved.
- Dip each ladyfinger briefly in the espresso soak and arrange them atop the cooled brownie layer.
- Spread the mascarpone cream over the ladyfingers and chill for about 1 hour.
- Dust the top with cocoa powder, lift the brownies out using the parchment, and slice into squares.
Notes
For best results, use high-quality chocolate and ensure eggs are at room temperature.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg
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