Tiramisu Brownies
Indulge in the irresistible fusion of two classic desserts with these Tiramisu Brownies—a decadent treat that combines the fudgy richness of brownies with the creamy, coffee-infused layers of traditional tiramisu. Featuring a swirl of velvety mascarpone cheese, a delicate layer of coffee-soaked ladyfinger cookies, and a hint of espresso powder for a bold, aromatic kick, these brownies are the perfect dessert for coffee lovers and chocoholics alike. Each bite delivers a harmonious medley of flavors and textures, from the melt-in-your-mouth mascarpone topping to the chewy, chocolatey base. Easy to prepare in under an hour and finished with a dusting of cocoa powder, these brownies are as elegant as they are indulgent—perfect for special occasions, dinner parties, or simply treating yourself to something truly divine. Your taste buds will thank you!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces dark chocolate
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 0.5 teaspoon salt
- 8 ounces mascarpone cheese
- 0.5 cup powdered sugar
- 6 pieces ladyfinger cookies
- 0.25 cup brewed coffee
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter and dark chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and light brown sugar until combined. Add the eggs, one at a time, whisking well after each addition.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan and spread evenly.
In a small bowl, mix the mascarpone cheese and powdered sugar until smooth. Spread half of this mixture over the brownie batter in the pan.
Dip the ladyfinger cookies quickly into the brewed coffee, ensuring they are lightly soaked but not soggy, and layer them over the mascarpone filling.
Spread the remaining brownie batter over the ladyfinger layer, followed by the remaining mascarpone mixture.
Using a knife or toothpick, gently swirl the mascarpone and brownie batter for a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan, then transfer them to the refrigerator for at least 2 hours to set.
Dust the top with unsweetened cocoa powder before slicing into squares and serving.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 666.3 g | 242% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 491.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 754 mg | 58% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 3384 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
