Irresistible Tiramisu Brownies: A Coffee Lover's Dream

These Tiramisu Brownies are a luscious fusion of rich chocolate brownies and creamy tiramisu layers—perfect for coffee lovers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Chilling Time 1

Total Time 2

Servings: 12 slices

Course: Dessert

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownies

100 g Dark or Semi-Sweet Chocolate Adds deep chocolate flavor; use high-quality chocolate for the best results.
50 g Natural Cocoa Powder Enhances chocolate flavor and richness; Dutch-processed cocoa can be used for different taste.
230 g Unsalted Butter Provides moisture and richness; opt for unsalted for better salt control.
4 Large Eggs Ensure they are at room temperature for best mixing.
150 g Granulated Sugar Sweetens and adds structure.
100 g Brown Sugar Adds moisture and depth; can substitute with granulated sugar.
100 g All-Purpose Flour Provides structure; consider gluten-free flour blends if needed.

For the Tiramisu Layer

250 g Mascarpone Cheese If unavailable, cream cheese can be used but alters flavor.
200 g Whipping Cream Use heavy cream for an even richer result.
50 g Powdered Sugar Can swap with granulated sugar but may need more mixing.
0.5 teaspoon Vanilla Extract Choose pure extract for best results.
2 teaspoons Espresso Powder Amplifies coffee flavor; instant coffee can be used as an alternative.

For Layering and Garnishing

150 g Hot Water Used to dissolve espresso powder and soak ladyfingers.
1 tablespoon Coffee Liqueur or Dark Rum Optional; can be omitted for non-alcoholic.
12 pieces Ladyfingers Store-bought advised, but homemade can work too.
1 tablespoon Cocoa Powder For dusting; adds visual appeal and a hint of bitterness.

Equipment

9x9-inch baking pan
Mixing bowls
Saucepan
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
In a medium bowl, combine 100 grams of chopped dark chocolate and 50 grams of cocoa powder. Melt together by placing the bowl over simmering water or using a microwave.
Melt 230 grams of unsalted butter in a saucepan and let it turn golden brown, then pour over the chocolate mixture.
Whisk together 4 room-temperature eggs, 150 grams of granulated sugar, and 100 grams of brown sugar until smooth.
Gradually pour the warm chocolate-butter mixture into the egg mixture, whisking continuously. Fold in 100 grams of flour until smooth.
Spread the brownie batter into the prepared pan and bake for 28-30 minutes.
Once cooled, let the brownies rest for about 30 minutes before transferring them to the refrigerator.
In a bowl, beat 250 grams of mascarpone cheese until creamy and add 200 grams of whipping cream, 50 grams of powdered sugar, and vanilla.
Dissolve 2 teaspoons of espresso powder in 150 grams of hot water. Quickly dip each ladyfinger for 2-3 seconds.
Layer the soaked ladyfingers on top of the brownies and spread the mascarpone mixture over them.
Cover with plastic wrap and refrigerate for at least 1 hour to set.
Slice into squares and dust with cocoa powder before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Allow the brownies to chill for at least one hour to enhance the layers' texture and flavor.

Tried this recipe?

Let us know how it was!