Description

These Tiramisu Brownies are a decadent fusion of rich chocolate brownies layered with classic Italian tiramisu flavors. Soft, fudgy brownies form the base, topped with coffee-soaked ladyfingers and a creamy mascarpone whipped topping, then dusted with cocoa powder for an elegant finish. Perfect for entertaining or a special dessert treat, this recipe combines the best of two beloved desserts into one indulgent delight.

Ingredients

Scale

Brownie Batter

4 tablespoons (56 g) unsalted butter, melted and cooled
½ cup (100 g) granulated sugar
⅓ cup (75 g) light brown sugar
2 large eggs, at room temperature
1 teaspoon (5 ml) pure vanilla extract
¼ teaspoon salt
½ cup (45 g) unsweetened cocoa powder
⅓ cup (40 g) all-purpose flour
1 teaspoon espresso powder

Tiramisu Layer

12 ladyfingers (savoiardi biscuits)
1 cup (240 ml) hot brewed coffee

Mascarpone Cream

8 ounces (225 g) mascarpone cheese, at room temperature
1 cup (240 ml) heavy whipping cream
½ cup (60 g) powdered sugar
2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste)
1 teaspoon instant espresso powder (optional, for stronger flavor)

Finishing

1 tablespoon unsweetened cocoa powder, for dusting

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined. Add eggs, vanilla extract, and salt, whisking until fully incorporated. Sift in the cocoa powder, flour, and espresso powder. Using a spatula, gently stir until just combined and no dry pockets remain.
Bake the Brownies: Pour the brownie batter into the prepared pan and spread evenly with a spatula. Bake for about 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
Add the Tiramisu Layer: Pour the hot brewed coffee into a shallow bowl. Gently and quickly dip each ladyfinger into the coffee, ensuring both sides are moistened but not soaked. Layer the dipped ladyfingers evenly over the cooled brownies.
Make the Mascarpone Cream: In a medium bowl, whisk or beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy whipping cream, powdered sugar, vanilla extract, and optional espresso powder until soft peaks form. Carefully fold the whipped cream into the mascarpone until the mixture is smooth and creamy.
Assemble and Chill: Spread the mascarpone cream evenly over the ladyfinger layer. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until fully set and chilled.
Finish and Serve: Just before serving, dust the top with unsweetened cocoa powder. Use the parchment overhang to lift the brownies from the pan, slice, and enjoy.

Notes

Do not soak the ladyfingers for too long as they can become soggy and ruin the texture.
Use room temperature eggs for better batter consistency.
Allow brownies to cool completely before adding the tiramisu layer to prevent melting the mascarpone cream.
For a stronger coffee flavor, add the optional instant espresso powder to the mascarpone cream.
Refrigerate the dessert for at least 2 hours to let flavors meld and to achieve the proper set texture.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American