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This Tiramisu Brownies recipe is the ultimate dessert mashup for anyone who loves classic Italian tiramisu and rich fudgy brownies. With layers of espresso soaked ladyfingers, creamy whipped mascarpone, and deeply chocolatey brownies, the results are decadent yet surprisingly easy to pull off at home. Perfect for celebrations or any time you want to wow a crowd with something special.
The first time I made these brownies for a family birthday, everyone thought I had bought them at a fancy bakery. Now it feels like our little tradition for special occasions and I look forward to any excuse to make them again.
Ingredients
- Dark or semi sweet chocolate: Finely chopped for a deep chocolate flavor Try to use a quality chocolate for optimal taste and smoothness
- Natural cocoa powder: Adds depth to the brownies Dutch process can work for a darker color
- Unsalted butter: Use real butter for the best flavor Cubed so it melts evenly and browns nicely
- Large eggs: Room temperature eggs blend in better and give a fudgy texture
- Granulated sugar: For classic sweetness and a shiny brownie crust
- Brown sugar: Extra moisture and caramel notes Choose fresh soft brown sugar for easy blending
- All purpose flour: Just the right amount to hold everything together sifted for even mixing
- Mascarpone cheese: Gives the cream layer signature richness Look for fresh cold mascarpone from a reputable dairy section
- Whipping cream: Cold is essential for whipping up light and pillowy
- Powdered sugar: Adds sweetness to the cream without grit Sift to avoid lumps
- Vanilla extract: Just a touch for a hint of warmth Use pure vanilla if you can
- Espresso powder: Instant espresso makes the soak quick and easy Opt for a bold robust brand
- Hot water: Dissolves the espresso powder to create the soaking liquid
- Coffee liqueur or dark rum: Brings a grown up depth that mimics classic tiramisu Choose a high quality bottle or skip if you prefer alcohol free
- Ladyfingers: These soak up the coffee and add structure Classic Italian savoiardi are best if you can find them
- Cocoa powder: For dusting on top Choose a smooth unsweetened variety
Step-by-Step Instructions
- Prepare the Pan:
- Line a 9x9 inch square baking pan with parchment paper so the brownies release easily This ensures clean layered slices and prevents sticking
- Brown the Butter:
- In a small pan gently heat the cubed butter over medium stirring occasionally The butter will melt and start bubbling After a few minutes you will see foamy bubbles and notice golden flecks forming at the bottom Continue stirring until the mixture smells nutty and the solids are a beautiful golden brown Immediately remove from heat to avoid burning
- Melt the Chocolate:
- In a medium bowl add the finely chopped chocolate and cocoa powder Pour the hot brown butter over this mixture Let it sit undisturbed for about 3 minutes The heat will gently melt the chocolate then mix until smooth and glossy
- Make the Egg Mixture:
- In a large mixing bowl combine room temperature eggs granulated sugar and brown sugar Use a whisk or electric hand mixer and blend for about 3 minutes until lightened in color and thick Drizzle the brown butter chocolate mixture into the eggs while continually whisking to keep everything smooth and emulsified
- Fold in the Flour:
- Add sifted flour to the batter Use a spatula to fold gently until just combined Overmixing can toughen the brownies so stop when no streaks remain
- Bake the Brownies:
- Transfer the batter to your lined pan Use an offset spatula to smooth the top for an even layer Bake in a preheated oven at 350 degrees Fahrenheit for about 28 to 30 minutes The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs Cool completely in the pan on a rack so the structure sets
- Whip the Mascarpone Cream:
- Place cold mascarpone cheese in a large bowl Beat briefly with a mixer just until smooth Add cold whipping cream sifted powdered sugar and vanilla Beat on medium high for 5 to 10 minutes until the texture is thick and holds its shape If you tilt the bowl the cream should barely shift
- Soak the Ladyfingers:
- In a shallow bowl mix espresso powder with hot water and coffee liqueur Stir until dissolved Quickly dip each ladyfinger for just one second per side then let the excess drip off Arrange the soaked ladyfingers evenly over the cooled brownie layer
- Spread the Mascarpone Cream:
- Using an offset spatula gently spread the whipped mascarpone cream over the ladyfinger layer Create a smooth and even surface all the way to the edges
- Chill to Set:
- Refrigerate the assembled brownies for at least 1 hour This allows the cream to firm up and the ladyfingers to meld with the layers making for perfect slices
- Dust with Cocoa and Slice:
- Just before serving dust the surface generously with unsweetened cocoa powder Using the parchment overhang gently lift the brownies from the pan Slice with a clean sharp knife wiping the blade between each cut for neat squares
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The mascarpone cream is always my favorite part It reminds me of special Sunday afternoons when we would all gather around the table and pick off little spoonfuls of leftover cream for a sneaky treat These brownies definitely bring back those sweet moments
Storage Tips
Store tiramisu brownies covered in the refrigerator for up to three days The cream keeps best when chilled and the flavor actually deepens as the days go by For longer storage slice the brownies and freeze them in an airtight container separating layers with parchment paper Thaw in the fridge overnight before enjoying The cocoa dusting may absorb a bit of moisture in the fridge so you can refresh with a little extra before serving
Ingredient Substitutions
If you cannot find mascarpone cream cheese blended with a splash of cream makes an okay substitute but true mascarpone is ideal For a caffeine free version use decaf espresso powder and skip the liqueur Try swapping out the chocolate for milk chocolate if you want a sweeter less intense brownie Or use gluten free flour blend to make the recipe suitable for gluten sensitive guests
Serving Suggestions
These brownies are impressive enough for dinner parties but also travel well For potlucks I will pre cut the brownies and dust with cocoa at the last minute Serve chilled from the fridge for a firmer layer effect or let them sit at room temperature for a slightly softer bite If you are feeling extra fancy add a few curls of dark chocolate or a dollop of whipped cream right before serving
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Tiramisu originated in Italy and means pick me up because of its coffee kick Brownies have American roots so this recipe brings together two beloved dessert traditions in one pan Years ago I started making these for family gatherings when I wanted to offer something familiar but a little unexpected Now even my Italian relatives ask for the brownies instead of classic tiramisu
Frequently Asked Questions
- → How do I get fudgy brownies for this dessert?
Use the specified mix of brown and granulated sugars, avoid overbaking, and check for slight wetness on a toothpick.
- → Should the mascarpone cream be whipped to stiff peaks?
No, just beat until it thickens and barely moves when the bowl is tilted for a creamy, spreadable texture.
- → Can I use instant coffee instead of espresso powder?
Yes, dissolve instant coffee granules in hot water as a substitute for espresso powder in the soak.
- → What’s the best way to layer the ladyfingers?
Briefly dip each ladyfinger in coffee soak, allowing excess to drip, then arrange in a single layer atop the brownies.
- → How long should the assembled dessert chill before serving?
Chill for at least one hour to allow the mascarpone layer to set and ladyfingers to soften gently.
- → How should I slice and serve for neat squares?
Use a large knife, wiping it clean between cuts, and lift the brownies from the pan using parchment overhang.