Go Back
–+ servings
Recipes
No primary category found.

Tiramisu Brownie Recipe

5 from 1 vote
prep 45 minutes
cook 20 minutes
4 hours
total 5 hours 5 minutes
Serves 16 servings
Combining two beloved recipes - brownies & tiramisu makes the ULTIMATE treat! These tiramisu brownies have a rich and fudgy brownie base mixed with espresso soaked ladyfingers and topped with a creamy mascarpone cream.
Servings 16 servings

Equipment

Ingredients

Brownies

  • 170 grams salted butter , gets melted
  • 170 grams dark chocolate (or semi-sweet), chips or chopped chocolate
  • 300 grams granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 40 grams Dutch-process cocoa powder
  • 90 grams all-purpose flour 
  • 1/2 tsp fine sea salt
  • 5-6 store bought lady fingers, cubed
  • 120 mL espresso, room temperature *see notes if you don't have an espresso machine

Mascarpone Cream

  • 4 oz mascarpone cheese, (1/2 standard tub)
  • 60 grams powdered sugar
  • tiny pinch fine sea salt
  • 120 mL heavy whipping cream
  • 2 tsp vanilla bean paste, or extract of 1 vanilla pod
  • cocoa powder for dusting, I like dutch-processed

Method

Brownies

  1. Preheat the oven to 325F/163C convection and grease and line an 8" square pan with baking spray and parchment paper (leaving an overhang to easily remove them). 
  2. Start by brewing the espresso so it has time to cool as you prepare the brownies. Set aside.
    120 mL espresso room temperature *see notes if you don't have an espresso machine
  3. Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 
    170 grams salted butter  gets melted, 170 grams dark chocolate (or semi-sweet) chips or chopped chocolate
  4. In a large bowl, place the granulated sugar, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth. 
    300 grams granulated sugar, 3 large eggs room temperature, 1 tsp vanilla extract
  5. Add the cocoa powder and whisk until the mixture is completely smooth and combined.
    40 grams Dutch-process cocoa powder
  6. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  7. Add in the flour and salt and whisk just until there’s no more streaks of flour left. Spread half of the brownie batter into the prepared pan.
    90 grams all-purpose flour , 1/2 tsp fine sea salt
  8. Slice the lady fingers into fourths so they're cubed and dip each cube into the espresso for 1-2 seconds (you should have a little less than half of the espresso left over) on each side and place them on top of the brownie batter in the pan.
    5-6 store bought lady fingers cubed
  9. Spread the rest of the brownie batter on top of the lady fingers and bake for 40-45 minutes. The top should be thin and crackly and slightly puffed in the enter and the edges should be a little wrinkly.
  10. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
  11. Allow to cool in the pan for at least an hour before proceeding with the recipe.
  12. Once the brownies have cooled, use a toothpick or small straw to poke some holes in to the brownies and then brush the top of the brownie with the rest of the espresso.

Mascarpone Cream

  1. Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
    4 oz mascarpone cheese (1/2 standard tub), 60 grams powdered sugar, tiny pinch fine sea salt
  2. Beat at low-medium speed until they’re combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
  3. Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
    120 mL heavy whipping cream, 2 tsp vanilla bean paste or extract of 1 vanilla pod
  4. After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
  5. Spread the mascarpone cream on top of the brownies. Refrigerate the brownies for at least an hour just so the cream sets a little.
  6. Dust with the cocoa powder a few hours before serving so it settles a little. Serve chilled.
    cocoa powder for dusting I like dutch-processed

Notes

If you don't have an espresso machine:

    • There’s nothing like freshly brewed espresso (I’m sorry to be a snob!) but I know you don’t all have an espresso machine at home so I tested this a few different ways.
        • I love my tiramisu STRONG - I use 4 shots of espresso (my Breville makes a double shot so I draw 2x and don’t dilute it with extra water). If I didn’t have an espresso machine, I would probably order some freshly brewed espresso from my local coffee shop to make this. 
        • Espresso Powder: this does work but it really isn’t the same. It can still be strong - I did 8 grams of espresso powder in 4 ounces of hot water (let it cool) - but the flavor is definitely lacking a little so I recommend doing 3ish ounces of water and adding a little flavoring agent like an ounce of Disaronno or Kahula. 
        • Coffee: worst case scenario, this does work with brewed coffee as well but personally I find it to be a little watered down so I recommend brewing a STRONG cup of coffee and still flavoring it with a little something something. 

Nutrition

Calories: 339kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 81mgSodium: 168mgPotassium: 147mgFiber: 2gSugar: 26gVitamin A: 550IUVitamin C: 0.04mgCalcium: 36mgIron: 2mg
Course: Dessert
Cuisine: Italian
Keyword: 6 inch chocolate cake, brown sugar espresso cake, brownies, mascarpone, mascarpone cream