Tiramisu Brownies
These tiramisu brownies are rich, fudgy, coffee-soaked, and topped with the softest mascarpone cream. The base is a simple chocolate brownie loaded with dark chocolate, then finished with coffee-dipped ladyfingers and a fluffy tiramisu cream.
They’re creamy, chocolatey, espresso-forward, and so good chilled. Basically tiramisu meets brownie in the easiest, prettiest dessert bar.
Prep Time: 20 mins | Bake Time: 25 mins | Chill Time: 2 hours | Estimated Yield: 9 to 16 square servings (8x8-inch pan)
Ingredients
Brownies
85 g unsalted butter, melted and warm
1 tsp honey
185 g granulated sugar
2 large eggs
1 tsp vanilla extract
65 g all-purpose flour
40 g cocoa powder
Pinch of salt
100 g dark chocolate callets or chips
Coffee Soak
130 ml strong coffee, cooled
30 ml coffee liqueur
30 ml coffee extract or coffee concentrate
Ladyfingers, enough to make one even layer in an 8x8-inch pan
Tiramisu Cream
150 g mascarpone
50 g powdered sugar
225 g heavy cream
2 tsp coffee extract
1 tsp instant espresso powder
¼ tsp kosher salt
1 tsp vanilla extract
For Finishing
Cocoa powder, for dusting
Instructions
Make the Brownies
Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper.
In a bowl, combine the melted butter, honey, sugar, and eggs. Whisk until the mixture lightens slightly and looks glossy.
Add the vanilla and salt, then whisk again.
Add the cocoa powder and flour. Whisk until just combined.
Fold in the dark chocolate callets or chips.
Pour the brownie batter into the prepared pan and spread evenly with an offset spatula.
Bake for 25 minutes, or until the edges are set and the center is still slightly fudgy.
Remove from the oven and let the brownies cool completely.
Make the Coffee Soak
In a shallow bowl, combine the strong coffee, coffee liqueur, and coffee extract or concentrate.
Set aside until ready to assemble.
Make the Tiramisu Cream
In a bowl, smooth out the mascarpone and salt with a paddle attachment. Scrape down the bowl as needed.
Once smooth, add the heavy cream and powdered sugar.
Switch to the whisk attachment.
Add the vanilla, coffee extract, and espresso powder.
Whip on medium speed until the cream is thick, fluffy, and holds soft peaks. Be careful not to overwhip.
Assemble
Once the brownies are fully cooled, quickly dip the ladyfingers into the coffee soak.
Arrange the soaked ladyfingers in one even layer over the brownie base. Break pieces as needed to fill any gaps.
Spread the tiramisu cream evenly over the ladyfinger layer.
Dust generously with cocoa powder.
Chill for at least 2 hours, or until the cream is set and the brownies slice cleanly.
Slice and Serve
Lift the brownies from the pan using the parchment and cut into squares.
These are best served chilled, when the brownie is fudgy, the ladyfingers are soft and coffee-soaked, and the mascarpone cream is cold and fluffy.
Notes
Don’t soak the ladyfingers for too long — a quick dip is enough. They’ll continue softening as the brownies chill.
For the cleanest slices, chill fully and wipe your knife between each cut.
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Tiramisu Brownies
These tiramisu brownies are rich, fudgy, coffee-soaked, and topped with the softest mascarpone cream. The base is a simple chocolate brownie loaded with dark chocolate, then finished with coffee-dipped ladyfingers and a fluffy tiramisu cream.
Ingredients
- 85 g unsalted butter, melted and warm
- 185 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 65 g all-purpose flour
- 40 g cocoa powder
- Pinch of salt
- 100 g dark chocolate callets or chips
- 125 ml strong coffee, cooled
- 30 ml coffee liqueur
- 30 ml coffee extract or coffee concentrate
- Ladyfingers, enough to make one even layer in an 8x8-inch pan
- 150 g mascarpone
- 50 g icing sugar
- 225 g heavy cream
- 2 tsp coffee extract
- 1 tsp instant espresso powder
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- Cocoa powder, for dusting
Instructions
- Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper.
- In a bowl, combine the melted butter, sugar, and eggs. Whisk until the mixture lightens slightly and looks glossy.
- Add the vanilla and salt, then whisk again.
- Add the cocoa powder and flour. Whisk until just combined.
- Fold in the dark chocolate callets or chips.
- Pour the brownie batter into the prepared pan and spread evenly with an offset spatula.
- Bake for 25 minutes, or until the edges are set and the center is still slightly fudgy.
- Remove from the oven and let the brownies cool completely.
- In a shallow bowl, combine the strong coffee, coffee liqueur, and coffee extract or concentrate.
- Set aside until ready to assemble.
- In a bowl, smooth out the mascarpone and salt with a paddle attachment. Scrape down the bowl as needed.
- Once smooth, add the heavy cream and icing sugar.
- Switch to the whisk attachment.
- Add the vanilla, coffee extract, and espresso powder.
- Whip on medium speed until the cream is thick, fluffy, and holds soft peaks. Be careful not to overwhip.
- Once the brownies are fully cooled, quickly dip the ladyfingers into the coffee soak.
- Arrange the soaked ladyfingers in one even layer over the brownie base. Break pieces as needed to fill any gaps.
- Spread the tiramisu cream evenly over the ladyfinger layer.
- Dust generously with cocoa powder.
- Chill for at least 2 hours, or until the cream is set and the brownies slice cleanly.
- Lift the brownies from the pan using the parchment and cut into squares.
- These are best served chilled, when the brownie is fudgy, the ladyfingers are soft and coffee-soaked, and the mascarpone cream is cold and fluffy.
