Description
These Tiramisu Brownies combine the rich, fudgy texture of chocolate brownies with the creamy mascarpone and coffee-soaked ladyfinger layers reminiscent of classic tiramisu. Perfect for dessert lovers, this elegant treat offers a delightful fusion of intense chocolate, espresso flavors, and creamy topping, chilled to perfection.
Ingredients
Brownies
- 100 g dark or semi-sweet chocolate (finely chopped)
- 50 g natural cocoa powder
- 230 g unsalted butter (roughly cubed)
- 4 large eggs (room temperature)
- 150 g granulated sugar
- 100 g brown sugar
- 100 g all-purpose flour
Mascarpone Cream
- 250 g mascarpone cheese (cold)
- 200 g whipping cream (cold)
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
Ladyfinger Soak and Assembly
- 2 teaspoons espresso powder
- 150 g hot water
- 1 tablespoon coffee liqueur or dark rum (optional, e.g. Kahlua)
- 12 ladyfingers
- 1 tablespoon cocoa powder (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, overlapping two sheets in a T-shape and securing with binder clips to ensure easy brownie removal. Set aside.
- Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped dark or semi-sweet chocolate and cocoa powder. Set aside for later use.
- Brown the Butter: Heat the cubed unsalted butter in a small pan over medium heat. Stir often as it melts. Continue cooking until the milk solids separate, and the mixture bubbles and sizzles. When it begins to foam and the solids turn golden brown with a nutty aroma, remove from heat immediately to avoid burning.
- Melt Chocolate in Butter: Pour the browned butter over the chocolate and cocoa powder mixture. Allow it to sit undisturbed for about 3 minutes, then stir until the chocolate is fully melted and smooth. Set aside.
- Mix Eggs and Sugars: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar using an electric hand mixer or whisk for about 3 minutes until well combined and slightly thickened.
- Combine Chocolate Mixture with Egg Mixture: While continuously whisking with one hand, slowly stream the browned butter-chocolate mixture into the egg mixture until fully incorporated.
- Fold in Flour: Add the all-purpose flour to the chocolate-egg mixture and fold gently with a spatula until combined. Be careful not to overmix to maintain a tender crumb.
- Fill Pan and Bake: Transfer the brownie batter into the prepared pan. Use an offset spatula to spread evenly into all corners. Bake for 28-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Brownies: Let the brownies cool completely in the pan on a wire rack or refrigerate. The edges and pan should be cool before adding the mascarpone to prevent melting.
- Prepare Mascarpone Cream: In a large bowl, beat the cold mascarpone cheese until loosened. Add the cold whipping cream, powdered sugar, and vanilla extract. Beat together with an electric mixer for 5-10 minutes until thickened and holding gentle peaks, with the mixture barely sliding when the bowl is tilted. Set aside.
- Make Coffee Soak: In a shallow bowl, dissolve espresso powder in hot water, then stir in the coffee liqueur or dark rum if using.
- Soak Ladyfingers: Quickly dip each ladyfinger into the coffee mixture for about 1 second on each side to moisten without soaking through. Let excess drip off and arrange soaked ladyfingers in rows on top of the brownie layer.
- Spread Mascarpone Cream: Evenly spread the mascarpone cream over the ladyfinger layer using an offset spatula, smoothing it out into an even layer.
- Chill: Refrigerate the assembled tiramisu brownies for about 1 hour to allow the cream to set and ladyfingers to soften for the best texture.
- Dust and Serve: Just before slicing, use a fine mesh sieve to dust the top with cocoa powder. Lift the tiramisu brownies out of the pan using the parchment overhangs and slice into squares, wiping the knife clean between cuts for neat slices.
Notes
- Ensure the brownies have cooled sufficiently before adding the mascarpone layer to prevent melting and separation.
- Do not over-soak the ladyfingers to avoid a mushy texture in the final dessert.
- The optional coffee liqueur adds authentic tiramisu flavor but can be omitted for a non-alcoholic version.
- Using an offset spatula helps achieve smooth layers in both the brownie and mascarpone cream.
- The dessert is best enjoyed chilled but can be stored in the refrigerator for up to 2 days for freshness.
