Irresistible Tiramisu Brownies That Will Delight Your Tastebuds

These tiramisu brownies combine rich chocolate and coffee flavors, offering a decadent twist on a classic dessert.

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Prep Time 30

Cook Time 30

Cooling Time 20

Total Time 1 20

Servings: 12 squares

Course: Dessert

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Base

100 g Dark or Semi-Sweet Chocolate Substitute with milk chocolate for a sweeter taste.
50 g Natural Cocoa Powder Unsweetened cocoa is best.
230 g Unsalted Butter Keep at room temperature for even melting.
4 large Eggs Room temperature for better mixing.
150 g Granulated Sugar Can replace half with brown sugar.
100 g Brown Sugar Can substitute with additional granulated sugar.
100 g All-Purpose Flour Avoid overmixing to prevent tough texture.

For the Mascarpone Topping

250 g Mascarpone Cheese Can be replaced with cream cheese.
200 g Whipping Cream For richer texture, use heavy cream.
50 g Powdered Sugar Dissolves better than granulated sugar.
0.5 teaspoon Vanilla Extract Vanilla bean paste is an alternative.

For the Espresso Soak

2 teaspoons Espresso Powder Instant coffee can be used if unavailable.
150 g Hot Water Dissolves espresso powder.
1 tablespoon Coffee Liqueur or Dark Rum Skip for a non-alcoholic version.
12 pieces Ladyfingers Finger biscuits are a direct substitute.

For Dusting

1 tablespoon Cocoa Powder for Dusting Essential for presentation.

Equipment

9x9-inch baking pan
Mixing bowls
Spatula
Saucepan

Method

Step-by-Step Instructions for Tiramisu Brownies

Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by lining it with parchment paper.
In a bowl, combine the chopped dark or semi-sweet chocolate and cocoa powder.
Melt the butter in a saucepan over medium heat until golden brown, then pour over the chocolate mixture and stir until smooth.
In a large bowl, whisk together eggs, granulated sugar, and brown sugar until smooth, then mix in the chocolate mixture.
Fold in the all-purpose flour until combined, avoiding overmixing.
Pour the batter into the prepared pan and bake for 28-30 minutes.
Allow the brownies to cool in the pan for 15-20 minutes before adding the mascarpone layer.
Beat mascarpone cheese until creamy, then add whipped cream, powdered sugar, and vanilla extract until thickened.
Dissolve espresso powder in hot water and dip each ladyfinger quickly before layering on the brownies.
Spread the mascarpone cream evenly over the ladyfingers.
Refrigerate for at least 1 hour before dusting with cocoa powder and serving.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze individually for up to 2 months.

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