Tiramisu Brownies (Print version)
Fudgy Tiramisu Brownies layered with espresso-soaked ladyfingers, fluffy mascarpone cream, and cocoa powder.
# Ingredients:
For the brownie base
01 -
8 tablespoons (113 g) unsalted butter, plus more for the pan
02 -
6 oz (170 g) dark chocolate, chopped
03 -
1 cup (200 g) granulated sugar
04 -
2 large eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
1/2 cup (65 g) all-purpose flour
07 -
1/4 cup (25 g) unsweetened cocoa powder
08 -
1/2 teaspoon fine salt
For the tiramisu layer
09 -
3/4 cup (180 ml) cooled strong espresso or strong coffee
10 -
2 tablespoons coffee liqueur, optional
11 -
18 to 22 crisp ladyfingers, enough to cover the pan
12 -
8 oz (225 g) mascarpone, cold
13 -
1 cup (240 ml) heavy cream, cold
14 -
1/3 cup (40 g) powdered sugar
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons unsweetened cocoa powder, for dusting
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper, leaving overhang on two sides, and lightly butter any exposed edges.
02 -
Melt the butter and chopped chocolate together in short microwave bursts or over a pan of simmering water. Cool for 5 minutes, then whisk in the sugar, eggs, and vanilla. Fold in the flour, cocoa powder, and salt just until no dry streaks remain.
03 -
Spread the batter into the pan and bake for 25-30 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs. Cool completely in the pan.
04 -
Stir the cooled espresso with the coffee liqueur if using. Quickly dip each ladyfinger into the coffee and arrange them in a single snug layer over the cooled brownie.
05 -
Beat the cold mascarpone, heavy cream, powdered sugar, and vanilla on medium speed for 2-3 minutes, until the cream holds soft to medium peaks. Do not overbeat.
06 -
Spread the mascarpone cream over the ladyfingers. Cover and chill for at least 3 hours, or overnight. Dust with cocoa powder, lift from the pan, and cut into 16 squares.
# Good to know:
01 -
Chill at least 3 hours before slicing for clean layers.
02 -
Best served cold from the refrigerator.
03 -
Coffee liqueur is optional and can be replaced with more espresso.