Tiramisu and brownies combine into one irresistible dessert with these tiramisu brownies. A fudgy espresso-infused brownie forms the base, topped with a light espresso-vanilla mascarpone cream and finished with a dusting of unsweetened cocoa powder, echoing classic tiramisu. The result balances rich chocolate and delicate coffee-creamy notes for a truly indulgent treat.
Components of the Tiramisu Brownies:
Espresso Brownies: These brownies are dense and fudgy, with a subtle espresso note that enhances the chocolate. Bittersweet chocolate, cocoa, and instant espresso powder deepen the flavor while a mix of dark brown and granulated sugars helps keep the texture moist and chewy.
Tiramisu Layer: The top layer is a silky mascarpone and whipped cream mixture, lightly flavored with vanilla and espresso. This airy cream contrasts the dense brownie base, bringing the familiar tiramisu creaminess to the bars.
Tiramisu Brownie FAQs:
Q: Can I use regular cocoa powder instead of Dutch-process cocoa? A: Yes. Regular (natural) cocoa works fine, though Dutch-process cocoa often gives a smoother, more intense chocolate flavor that pairs particularly well with espresso.
Q: Is there a substitute for mascarpone cheese? A: If mascarpone isn’t available, a blend of cream cheese and a small amount of heavy cream can work as a substitute. Mascarpone, however, delivers the most authentic texture and flavor for the tiramisu-style layer.
Q: How should I store these brownies? A: Store the brownies in an airtight container in the refrigerator for up to four days. For longer storage, wrap tightly and freeze for up to two months; thaw in the refrigerator before serving.
Q: Can I add alcohol like in a classic tiramisu? A: The recipe is alcohol-free, but you can add a splash of coffee liqueur or rum to the mascarpone cream if you prefer that classic tiramisu flavor.
Q: Can I make the espresso cream layer ahead of time? A: Yes. The espresso cream can be prepared a day ahead and kept chilled in an airtight container. Whisk briefly to restore its texture before spreading over the brownies.
Q: How do I know when the brownies are done baking? A: The brownies are ready when the top shows slight cracks and is soft to the touch. A toothpick will come out with moist crumbs; avoid overbaking to keep the brownies fudgy.
Tiramisu Brownies
1 hour
25 minutes
30 minutes
1 hour 55 minutes
10
Ingredients
Espresso Brownies:
- 1 cup salted butter (227 g)
- 14 ounces 70% bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened Dutch-process cocoa powder (60 g)
- 1 cup all-purpose flour (120 g)
- 5 large eggs
- 1 cup packed dark brown sugar (140 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon salt ½ teaspoon if iodized
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder 30 ml
Espresso Cream:
- 8 oz mascarpone
- 1 cup heavy cream (240 ml)
- 1/4 cup granulated sugar (50 g)
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 tablespoon instant espresso powder 30 ml
Dusting:
- 3 tablespoons unsweetened cocoa powder
Instructions
Espresso Brownies:
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Preheat the oven to 350°F (175°C).
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Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside.
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Melt the butter in a small saucepan over low heat. Remove from heat and add the chopped chocolate. Stir until smooth; if needed, return briefly to low heat to finish melting.
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Set the chocolate mixture aside to cool slightly.
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Sift the flour, espresso powder, and cocoa powder into a bowl and set aside.
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In a mixing bowl, combine the eggs, dark brown sugar, granulated sugar, salt, and vanilla. Using a mixer with a whisk attachment, beat on high until the mixture is thick, pale, and falls from the beater in a ribbon, about 4–5 minutes.
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Fold the cooled chocolate mixture into the egg mixture with a rubber spatula.
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Gently fold in the sifted dry ingredients, taking care not to deflate the batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake until the surface shows slight cracks and remains soft to the touch, about 25 minutes. Allow to cool completely on a wire rack before adding the cream layer.
Espresso Cream:
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In a large bowl, combine mascarpone and heavy cream. Beat on medium until fully combined, about 30 seconds.
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Add the sugar, salt, vanilla bean paste, and instant espresso powder. Continue beating on medium-high until soft peaks form, about 1–2 minutes.
Assembly:
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Spread the espresso cream evenly over the cooled brownies using a spatula.
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Sift unsweetened cocoa powder over the top with a fine mesh sieve.
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Cut into squares and serve, or store refrigerated until ready to serve.
