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Tiramisu Brownies Recipe

Megan
Tiramisu brownies are a rich, fudgy and decadent dessert made with espresso brownies topped with espresso dipped ladyfingers, sweet and creamy mascarpone cream and a dusting of cocoa powder. This brownie twist on the classic tiramisu is the perfect easy to make, yet simply stunning dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling and Chilling Time 4 hours
Total Time 4 hours 58 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • 2 mixing bowls
  • 1 heat safe bowl
  • 1 9X9 pan
  • 1 sheet parchment paper
  • 1 stand mixer with whisk and paddle attachment or hand mixer with beaters

Ingredients
  

Espresso Brownies

  • 1 cup (226 g) unsalted butter
  • 1 cup (170 g) semi sweet chocolate chips
  • ¼ cup (60 ml) brewed espresso
  • 4 large eggs, room temperature
  • 1¼ cups (250 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (60 g) cocoa powder
  • ¾ cup (90 g) all purpose flour

Espresso Ladyfingers Layer

  • ¾ cup (180 ml) boiling water
  • 2 tablespoons espresso powder
  • 1 tablespoon sugar, optional
  • 16 Savoiadri ladyfingers

Macarpone Cream Layer

  • 1 cup (240 ml) cold heavy cream
  • ½ cup (60 g) powdered sugar
  • 8 oz. (226 g) mascarpone cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder for dusting

Instructions
 

  • Preheat the oven to 350 F (177 C). Line a 9 x 9 pan with parchment paper along the bottom and two sides. 
  • Add the unsalted butter and semi sweet chocolate chips to a heat safe bowl. Heat the butter and chocolate until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined. Mix in the freshly brewed espresso or strong coffee into the melted butter and chocolate.
    1 cup (226 g) unsalted butter, 1 cup (170 g) semi sweet chocolate chips, ¼ cup (60 ml) brewed espresso
  • In a separate bowl whisk the eggs, sugar and salt until smooth and fully combined. Pour the espresso chocolate mixture into the whisked eggs and sugar. Whisk well to fully combine. Add the cocoa powder into the chocolate espresso mixture. Stir well to fully combine. Add the flour to the coffee brownie batter. Stir well until just combined.
    4 large eggs, room temperature, 1¼ cups (250 g) granulated sugar, ½ teaspoon salt, ½ cup (60 g) cocoa powder, ¾ cup (90 g) all purpose flour
  • Evenly pour the brownies with coffee into the prepared pan. Bake the brownies for about 28 - 30 minutes. 
    Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. The brownies should be completely cooled before topping with the ladyfingers and mascarpone cream. 
  • While the brownies chill, prepare the remaining components for the tiramisu layers. Prepare the brewed espresso according to the instructions on the container. Set aside for now. 
    ¾ cup (180 ml) boiling water, 2 tablespoons espresso powder, 1 tablespoon sugar, optional
  • In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (30 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and mascarpone filling. 
    Switch to a paddle attachment. Cream the mascarpone cheese on low until very smooth. On low, cream in the remaining powdered sugar and vanilla extract until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
    1 cup (240 ml) cold heavy cream, ½ cup (60 g) powdered sugar, 8 oz. (226 g) mascarpone cheese, room temperature, 1 teaspoon vanilla extract
  • Assemble the tiramisu brownies. Take a toothpick and poke lots of holes all around the cooled brownies.
    Brush 1 - 2 tablespoons (15 - 30 ml) of espresso across the top of the brownie. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on top of the brownie layer. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the whipped cream mascarpone cream. 
    16 Savoiadri ladyfingers
  • Loosely cover the tiramisu brownie dessert with plastic wrap and transfer to the fridge to cool and set for at least 3 - 4 hours. The tiramisu and brownie dessert can stay in the fridge up to 1 day before serving.
    When it’s time to serve, carefully remove the tiramisu brownies from the pan using the parchment paper, transfer the brownie to a serving plate, dusting with cocoa powder, slice and enjoy.
    1 tablespoon cocoa powder for dusting

Notes

Make Ahead: Prepare the brownies up to 2 days in advance. The untopped brownies can be stored at room temperature.
Store: Keep this tiramisu brownie dessert covered in the fridge for up to 3 days.
Keyword Brownie Tiramisu, Chocolate Brownie Tiramisu, Tiramisu Brownies, Tiramisu Brownies Recipe
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