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Tiramisu brownies slice and close up with a bite taken out

Tiramisu Brownie Recipe

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.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 20 minutes
4 hours
Total Time 5 hours 5 minutes
Course Dessert
Cuisine Italian
Servings 16 servings
Calories 339 kcal

Equipment

Ingredients
  

Brownies

  • 170 grams (1 1/2 sticks/3/4 cup) salted butter  gets melted
  • 170 grams (1 cup/6oz) dark chocolate (or semi-sweet) chips or chopped chocolate
  • 300 grams (1 1/2 cups) granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 40 grams (1/2 cup) Dutch-process cocoa powder
  • 90 grams (3/4 cup) all-purpose flour 
  • 1/2 tsp fine sea salt
  • 5-6 store bought lady fingers cubed
  • 120 mL (1/2 cup/4oz) espresso room temperature *see notes if you don't have an espresso machine

Mascarpone Cream

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

Instructions
 

Brownies

  • 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). 
  • Start by brewing the espresso so it has time to cool as you prepare the brownies. Set aside.
    120 mL (1/2 cup/4oz) espresso
  • 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 (1 1/2 sticks/3/4 cup) salted butter , 170 grams (1 cup/6oz) dark chocolate (or semi-sweet)
  • 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 (1 1/2 cups) granulated sugar, 3 large eggs, 1 tsp vanilla extract
  • Add the cocoa powder and whisk until the mixture is completely smooth and combined.
    40 grams (1/2 cup) Dutch-process cocoa powder
  • Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  • 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 (3/4 cup) all-purpose flour , 1/2 tsp fine sea salt
  • 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
  • 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.
  • 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.
  • Allow to cool in the pan for at least an hour before proceeding with the recipe.
  • 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

  • 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 (1/2 standard tub) mascarpone cheese, 60 grams (1/2 cup) powdered sugar, tiny pinch fine sea salt
  • 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.
  • Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
    120 mL (1/2 cup) heavy whipping cream, 2 tsp vanilla bean paste
  • 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).
  • Spread the mascarpone cream on top of the brownies. Refrigerate the brownies for at least an hour just so the cream sets a little.
  • Dust with the cocoa powder a few hours before serving so it settles a little. Serve chilled.
    cocoa powder for dusting

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
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