Print

Fudgy Tiramisu Brownies Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

These Fudgy Tiramisu Brownies combine the rich, chocolatey decadence of classic brownies with the creamy espresso-infused mascarpone and coffee-soaked ladyfingers of traditional tiramisu. The result is a luscious layered dessert featuring a fudgy brownie base, a delicate mascarpone cream, and the signature coffee-tinged ladyfingers, finished with a dusting of cocoa powder. Perfect for impressing guests or indulging in a sophisticated treat at home.

Ingredients

Scale

Brownie Base

  • 2/3 cup all-purpose flour (*See notes below for measuring*)
  • 3/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup unsweetened Dutch processed cocoa powder
  • 1 tablespoon espresso powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tablespoon vanilla paste or extract

Espresso Mixture

  • 1 cup hot brewed espresso or strongly brewed coffee
  • 2 1/2 tablespoons granulated sugar
  • 1/4 cup Kahlua or coffee liquor (optional)

Mascarpone Cream Filling

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 8 ounces mascarpone cheese
  • 2/3 cup cold heavy whipping cream
  • 2 teaspoons vanilla bean paste or extract

Assembly

  • 16 Savoiardi ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prep and Preheat: Line a 9×9-inch metal baking pan with parchment paper extending up the sides for easy removal. Preheat the oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and fine sea salt. Set aside.
  3. Melt Chocolate Mixture: In a large microwave-safe bowl or measuring cup, melt the unsalted butter and bittersweet chocolate chips together. Once melted, whisk in the Dutch-processed cocoa powder and espresso powder until smooth. Set aside.
  4. Beat Eggs and Sugars: In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla paste/extract until the mixture is pale in color and fluffy in texture.
  5. Combine Mixtures: Gradually pour the melted chocolate mixture into the eggs and sugar while whisking gently to combine. Then, fold in the flour and salt mixture just until incorporated — be careful not to overmix.
  6. Bake Brownie Layer: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 18 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Cool Brownies: Remove the pan from the oven and place on a wire rack to cool for 15 minutes. For faster cooling, transfer the pan to the freezer during this time; otherwise, leave it at room temperature until completely cooled.
  8. Prepare Espresso Mixture: Brew a cup of hot espresso or very strong coffee. Stir in 2 1/2 tablespoons granulated sugar until dissolved. Add the Kahlua or coffee liqueur if using. Set aside to cool.
  9. Cook Egg Yolks for Filling: Bring a few inches of water to a simmer in a small pot. In a heatproof bowl that fits snugly over the pot, whisk together 2 large egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water and constantly stir with a spatula, cooking until the sugar is fully dissolved and the mixture reaches 145°F (63°C) to ensure safety. Remove from heat and cool the mixture quickly in an ice bath.
  10. Make Mascarpone Cream: Transfer the cooled egg yolk mixture to a stand mixer fitted with a paddle attachment. Add the mascarpone cheese and beat until smooth and creamy. Switch to the whisk attachment, then add the cold heavy cream and vanilla paste/extract. Beat until stiff peaks form, creating a light but creamy filling.
  11. Assemble Brownies and Layer: Using a pastry brush, gently brush the top of the cooled brownie layer with some of the espresso mixture, allowing it to soak in.
  12. Add Thin Layer of Filling: Spread a very thin layer of the mascarpone cream evenly over the espresso-soaked brownie.
  13. Prepare Ladyfingers: Quickly dip both sides of each Savoiardi ladyfinger into the cooled espresso mixture and arrange them neatly on top of the mascarpone-spread brownie layer.
  14. Finish Layering: Spread the remaining mascarpone cream evenly over the arranged ladyfingers to form a thick, smooth layer.
  15. Chill and Decorate: Dust the top generously with unsweetened cocoa powder. Refrigerate the assembled tiramisu brownies for 1 to 2 hours to allow the filling to set and flavors to meld.
  16. Serve: Using a sharp knife, cut the dessert into nine large squares. Because these brownies are rich, consider halving each square to yield 18 smaller servings. Clean the knife between cuts for clean edges.

Notes

  • Use a metal baking pan for even heat distribution and easy removal.
  • Carefully measure flour by spooning it into the measuring cup and leveling it off for accurate results.
  • Ensure eggs are at room temperature to achieve the best texture.
  • The coffee liquor is optional but adds authentic flavor; if omitted, use extra strong brewed coffee.
  • Cook the egg yolks to 145°F to eliminate any risk of salmonella and ensure a safe, smooth filling.
  • Use cold heavy cream for better whipping results and stiff peaks.
  • Allow the brownies to cool completely before assembly to prevent melting the mascarpone cream.
  • Store leftovers refrigerated and consume within 3 days for optimal freshness.

Keywords: tiramisu brownies, fudgy brownies, mascarpone dessert, coffee dessert, layered brownies, espresso brownies

Find it online: https://miarosetti.com/fudgy-tiramisu-brownies-recipe/