Description
Ultimate Tiramisu Brownies combine rich, fudgy chocolate brownies with smooth mascarpone cream and a hint of coffee-soaked flavor, delivering a decadent layered dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
Brownie Base
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (75g) high-quality cocoa powder
- 1 cup (200g) granulated sugar
- 2 large eggs
- Optional: 1/2 cup ladyfinger crumbs or sponge cake bits
Mascarpone Cream Topping
- 1 cup (240g) mascarpone cheese
- 1/4 cup (30g) powdered sugar
- 1–2 tablespoons espresso or strong coffee (or coffee liqueur for alcoholic version)
Finishing
- Cocoa powder for dusting
Instructions
- Prepare the Brownie Batter: Start by melting butter and mixing it with cocoa powder and sugar until smooth. Beat in the eggs one at a time, creating a rich and glossy brownie batter that’s both fudgy and flavorful.
- Bake the Brownie Base: Pour the batter into a prepared baking dish lined with parchment paper. Bake at 350°F (175°C) for about 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs, not wet batter. Allow it to cool completely before layering.
- Make the Mascarpone Cream: In a mixing bowl, combine mascarpone cheese with powdered sugar and a splash of espresso or coffee liqueur. Whisk until smooth and creamy, achieving that silky tiramisu topping ready for spreading.
- Layer the Brownies and Cream: Once the brownie base is cooled, optionally sprinkle ladyfinger crumbs or sponge cake bits to mimic the tiramisu texture. Spread the mascarpone cream evenly on top, smoothing it into a luscious layer.
- Chill and Finish: Place the assembled brownies in the fridge for at least 2 hours to set the mascarpone layer. Before serving, dust the top generously with cocoa powder for an authentic finish.
Notes
- Choose quality mascarpone for best creaminess and flavor.
- Don’t overbake the brownies; slightly underbaked ensures a fudgy, moist base.
- Cool brownies completely before layering to prevent mascarpone from melting or becoming watery.
- Use freshly brewed espresso for an intense, rich coffee flavor without bitterness.
- Dust cocoa powder just before serving to keep the top fresh and add balanced bitterness.
- Leftover brownies keep refrigerated in an airtight container up to 3 days.
- You can freeze brownies before adding mascarpone layer for up to 2 months.
- Reheat single pieces gently for 10 seconds in microwave if desired, avoiding mascarpone topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280
- Sugar: 22g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: tiramisu brownies, chocolate brownies, mascarpone brownies, coffee dessert, fudgy brownies, layered dessert
