Description
Decadent Tiramisu Brownies combine the rich, fudgy texture of dark chocolate brownies with the luscious, coffee-infused mascarpone cream topping. This dessert pairs the classic flavors of tiramisu and brownies into an irresistible treat perfect for any occasion.
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
- 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). Line an 8 or 9-inch square baking tin with parchment paper to prevent sticking and ensure easy removal later.
- Melt chocolate and butter: Place the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until fully melted and smooth.
- Add sugars: Stir the brown sugar and granulated sugar into the melted chocolate mixture until fully combined.
- Incorporate vanilla and eggs: Add the vanilla extract, then add the eggs one at a time, whisking each thoroughly to blend completely before adding the next.
- Add dry ingredients: Sift the flour and pinch of salt over the batter. Gently fold or whisk the mixture until just combined to maintain a tender texture.
- Bake the brownies: Pour the batter into the prepared baking tin, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Infuse espresso flavor: Once baked, remove the brownies from the oven. While still warm, poke holes all over the surface using a skewer or fork. Pour the 2 shots of espresso slowly over the brownies to let the coffee seep in. Set aside to cool completely.
- Prepare mascarpone cream: In a mixing bowl, whisk together mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
- Sweeten and flavor topping: Add the espresso powder and sugar to the mixture. Whisk for 2-3 minutes until the cream forms stiff peaks and is fluffy.
- Assemble the tiramisu brownies: Spread the mascarpone cream evenly over the cooled brownies, smoothing the top with a spatula.
- Finish with cocoa dusting: Using a sieve, dust the top generously with cocoa powder for a classic tiramisu look.
- Serve and enjoy: Carefully lift the brownies out of the pan by the parchment paper, peel it away, cut into equal-sized squares, and serve.
Notes
- Ensure the mascarpone cheese is at room temperature for a smooth cream topping.
- For a stronger coffee flavor, use freshly brewed espresso shots.
- Do not overbake the brownies to maintain a fudgy texture.
- You can prepare the brownies in advance and refrigerate; add the mascarpone topping just before serving.
- Store leftovers covered in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
