tiramisu brownies

These mouthwatering tiramisu brownies combine the best of both worlds with a decadent, fudgy brownie base and a smooth, elegant tiramisu layer!

Tiramisu Brownies

Unsalted butter

Eggs (at room temperature)

sugar

Brown sugar

Cocoa powder (unsweetened Dutch processed)

120 g All purpose flour

Salt

Ladyfinger cookies

coffee with some sugar

280 g Mascarpone (high fat, use it cold)

230 g Heavy cream (36% fat, use it very cold)

60 g Powdered sugar

Unsweetened cocoa powder (to dust before serving)

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.

Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don&#039;t burn the chocolate.

In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.

Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.

Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.

Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula.

Bake the brownie at 175 C / 350 F  for about 35 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will set further as it cools.

Let the brownie completely cool in the pan before proceeding with the tiramisu part.

Make the brownie

Place the cold mascarpone in a mixing bowl. Add very cold heavy cream to the bowl along with sifted powdered sugar. Whip the mixture with an electric hand mixer. After 3-4 minutes, when the mascarpone cream reaches a fluffy, pipeable consistency. Stop right there, do not overwhip the mascarpone cream, as it can break.

Divide the mascarpone cream into two equal portions. Spread one half on top of the brownies.

Soak the ladyfingers in the coffee, and then place them next to each other on top of the mascarpone cream.  Finally, spread the other half of the mascarpone cream on top and then smooth the top with an offset spatula.

Refrigerate the tiramisu brownies for a minimum of one hour to set and the ladyfingers to soften.

Dust with cocoa powder before serving. Any leftovers can be stored in an airtight container refrigerated for 2-3 days.

Make the tiramisu layer

Rich and fudgy brownies topped with espresso-soaked ladyfingers and mascarpone cream.

g dark or semi-sweet chocolate (finely chopped)

cocoa powder

unsalted butter (roughly cubed)

eggs (room temperature)

g sugar

g brown sugar

g all-purpose flour

mascarpone cheese (cold)

whipping cream (cold)

vanilla extract

espresso powder

g water

coffee liqueur or dark rum (e.g. Kahlua (optional))

ladyfingers

cocoa powder (for dusting)

Prep: Preheat the oven to 350°F. Line an 9x9&quot; square baking pan with parchment paper on the bottom and up the sides of the pan. I like to overlap two sheets of parchment paper in a T-shape and secure the overhanging parchment to the pan with metal binder clips. Set aside.

Chocolate mixture: In a medium bowl, add the chopped chocolate and cocoa powder. Set aside.

Brown butter: In a small pan, heat the butter on medium heat until it has completely melted. Keep cooking it until the white milk solids separate out and the mixture bubbles and sizzles loudly. Stir often to help the milk solids cook evenly. Once the bubbling subsides, the mixture will begin to foam on the surface and the milk solids will begin to turn brown at the bottom of the pan. Remove the pan from the heat the moment the milk solids are golden brown and the mixture smells nutty.

Melt chocolate: Pour the browned butter over the chocolate and cocoa powder. Let it sit undisturbed for about 3 minutes. Stir the mixture until the chocolate has completely melted. Set aside.

Egg mixture: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Use a whisk or electric hand mixer to mix until well-combined, about 3 minutes. While constantly whisking with one hand, slowly stream the brown butter-chocolate mixture into the egg mixture until combined.

Fold in flour: Add the flour and fold together with a spatula until combined. Don&#39;t overmix.

Fill pan: Transfer the brownie batter to your lined pan. Use an offset spatula to spread the batter into the corners of the pan and into an even layer.

Bake: Bake brownies for about 28-30 minutes or until a toothpick inserted in the middle comes out mostly clean but with some wetness.

Cool: Let the brownies cool in the pan on a wire rack at room temperature or in the fridge while you prepare the mascarpone cream. The brownie layer can still be warm when adding the tiramisu topping but the sides of the pan should be cool to prevent the mascarpone from melting.

Brownies

Whip cream: In a large mixing bowl, add the mascarpone cheese. Use an electric hand mixer to beat the mascarpone just until loosened and creamy. Add the whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens, about 5-10 minutes. If you tilt the bowl, the mixture should just barely move and slide around the bowl. Set aside.

Mascarpone Cream

Stir: In a shallow bowl or tall cup, stir together espresso powder, hot water, and coffee liqueur.

Dip ladyfingers: Dip each ladyfinger into the espresso soak very briefly, only about 1 second on each side, and let the excess drip off. They should not be completely soaked through otherwise they&#39;ll become mushy and fall apart. Arrange the soaked ladyfingers in rows on top of the brownie layer.

Spread cream: Add the mascarpone cream on top of the ladyfinger layer. Use an offset spatula to smooth the cream into an even layer.

Chill: Chill the tiramisu brownies in the fridge for about 1 hour before slicing to allow the cream to set and ladyfingers to soften.

Dust with cocoa powder: Right before slicing, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder. Lift the entire sheet of tiramisu brownies out of the pan by pulling up on the parchment paper overhangs. Slice into squares with a large knife, wiping the knife in between each cut for clean-looking slices.

Ladyfinger Soak

it tasted exactly what it sounds like: coffee &amp; deep chocolate. it was really good. personally, i’d prefer a classic tiramisu base (with eggs instead of heavy cream) on top of the brownies, but these were still very good!:)

These were super easy to make and looked beautiful but if I'm honest, it was lacking in flavor for me. The brownie base tasted like a dense mild chocolate cake (I expect brownies to be richer) and the mascarpone cream was very cream forward. If I were to make these again, I would use my own tried-and-true brownie recipe (more chocolate, additional instant coffee) and tiramisu recipe (with egg!!). My partner enjoyed though so thank you for the recipe :)

This dessert was fabulous! The only thing I did different was make my own espresso, 3 shots, and dipped the lady fingers in it. 
Will definitely make this again.

Just made these and they are delicious. Tiramisu is my favorite dessert and who can resist a good brownie? The brownies are definitely rich and fudgy. I ended up converting everything from grams to cups. I just wish I had sifted the flour a little because I had little clumps of flour in my brownie batter and was afraid of over mixing in case they became dry. I didn't put in the coffee liqueur either. I will definitely try this recipe again. This was my first recipe that I've made from this site and I can't wait to try more!

Loved this recipe. Wished I'd dunked the sponge fingers a tad longer coz they were a bit under but nevertheless gorgeous recipe

As soon as I saw these I knew I had to try them! And they were quite the success. I had several people say they were amazing and one person even said it was the best brownie they ever had. Even those that do not care for tiramisu thought they were amazing. Do not sleep on this recipe! Make it!!!!

Making this recipe was a wild ride and a half as an Aussie as I didn’t have a kitchen scale unfortunately (converted everything into cups via google) but it still turned out to be so so delicious and a hit with the family at events! It really is so delicious! And I would go through the struggle of making it again~ I came across this recipe on TikTok and it definitely got me there! Much love from Australia x

These rich brownies layer chocolate espresso layer with a creamy mascarpone topping, fiand a dusting of cocoa powder. It’s indulgent but not complicated, ant keeps well in the fridge.

unsalted butter (melted and cooled down)

chocolate (chopped)

white sugar

brown sugar (light

eggs (at room temperature)

all-purpose flour

salt (I use kosher salt)

heavy cream (cold)

espresso coffee (freshly brewed)

coffee liqueur (such as Kahlua

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later, and lightly spray the parchment. Set the pan aside.

Melt 1 cup unsalted butter with 3 ounces dark or semisweet chocolate; see Notes below for instructions. Stir to combine until the chocolate is fully melted.

In a large bowl, whisk together the butter and chocolate mixture, 1 cup white sugar and 1 cup packed brown sugar until smooth and the sugars mostly dissolve.

Add 4 large eggs and 1 tablespoon vanilla extract, and whisk again until fully combined and glossy.

Sift in 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder, and ½ teaspoon salt, and stir until well mixed, but don’t overdo it. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture when prompted (my choice). 

Pour the brownie batter into the prepared pan and spread it into an even layer.

Bake on the middle rack for 15-18 minutes, or until the brownies are almost set in the center but a tester or toothpick comes out with moist crumbs attached. Avoid overbaking; they’ll continue to firm up as they cool.

Let the brownies cool completely in the pan. Then, cover and refrigerate the pan until cold. For me, it&#39;s 30 minutes to 1 hour, but it depends on the temperature of your fridge.

Make the brownie layer:

In a medium bowl, beat or whip 1 cup heavy cream until medium peaks (the mixture is thick but the tip falls when the beaters are lifted) with an electric mixer. Set it aside.

In a large bowl, beat 18 ounces mascarpone cheese, ¼ cup white sugar, 2 teaspoons vanilla extract, and 1 tablespoon espresso powder until smooth.

Add the whipped cream and fold it gently using a spatula; integrate completely. No streaks of cream should remain.

In the meantime, make the mascarpone filling:

In a small bowl, mix ½ cup espresso coffee with 2 tablespoons coffee liqueur and soak the entire cold brownie surface with it. Use a pastry brush, don’t pour it, or it will be uneven.

Spread the mascarpone mixture over the brownie and smooth to have an even layer.

Refrigerate it, covered in plastic wrap, for at least 4 hours or overnight.

When ready to serve, remove carefully from the pan with the help of the paper and place on a flat surface.

Dust the top with 2 tablespoons unsweetened cocoa powder. slice and serve.

Assemble the brownies:

Brownies topped with tiramisu cream made from melted ice cream cream.

unsalted butter

vanilla

salt

eggs

flour

coffee ice cream

cream cheese (softened)

Cocoa powder (for serving)

First make the brownie layer: Line an 8-inch square baking dish with parchment paper, and preheat the oven to 325-degrees F.

In a saucepan, melt the butter over medium-low heat. Make sure it doesn’t brown, sputter or melt too quickly. Nice and slow..

Remove the butter from the heat, and stir in the cocoa powder, and sugar. Stir very well to combine. It will be grainy.

Next, stir in the vanilla and salt. Stir for about a minute, to release most of the heat from the mixture. It should be warm to the touch, but not hot. If it’s still hot, let it rest on the counter for a few minute before proceeding to the next step.

Whisk in the eggs one at a time until well-blended. Next, stir in the flour. Stir the flour very very well, at least 50 strokes.

Scrape the brownie mixture into the pan (it’s very thick), spread it evenly and bake for 25-29 minutes, until the brownies are dry and shiny on top and a toothpick inserted comes out with moist crumbs but no overly wet batter.

Let the brownies cool completely! Meanwhile, melt the ice cream and soften the cream cheese.

When the brownies are totally cool, make the tiramisu topping: combine the melted coffee ice cream, softened cream cheese, powdered sugar, and espresso powder in a bowl. Beat with an electric mixer until fluffy.

Scrape this mixture over the brownies, and chill for at least an hour. You can do this overnight, too. Before serving, dust with cocoa powder, cut into squares and serve.

https://content.jwplatform.com/videos/Vm1ZRmiw.mp4

Shortcut hack to make tiramisu brownies with melted coffee ice cream.

TiramisuBrownies.MOV

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Top 4 tiramisu brownies recipes from across the web

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The most viewed tiramisu brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine