Amazing Tiramisu Brownies

Tiramisu brownies blend two beloved desserts into one irresistible treat - truly the best brownies ever! And I absolutely love brownies - every kind!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 20

Setting time (preferably overnight) 5

Servings tiramisu brownies

Calories 658kcal

Author Adina

Preparations: Preheat the oven to 350°F (175°). Line the baking dish with parchment paper, leaving two edges hanging over the sides for easy removal of the brownies.
Melt the chocolate: Finely chop the dark chocolate and place it in a small saucepan. Add the instant espresso powder and cubed butter. Melt over low heat, stirring frequently, and be careful not to overheat the mixture. Remove from the stovetop and let cool slightly while you prepare the rest.
5.5 oz dark chocolate + 2 teaspoons instant espresso powder + ½ cup unsalted butter
Wet ingredients: Beat the eggs, brown sugar, and vanilla extract until fluffy. Add the melted chocolate mixture and scrape down the sides of the bowl.
3 large eggs + 1 teaspoon vanilla extract + 1 cup brown sugar
Dry ingredients: In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt. Gently fold this into the wet ingredients.
1 cup + 2 tablespoons all-purpose flour + 1 teaspoon baking powder + 1 tablespoon unsweetened cocoa powder + 1 pinch of salt
Bake the brownies: Pour the batter into the prepared baking dish and bake for 20 minutes. Let them cool in the dish for about 10 minutes, then lift the brownies out using the parchment paper and let them cool completely on a wire rack.

Coffee: While the brownies are cooling, brew a strong coffee, pour it into a large shallow bowl, and let it cool.
⅔ cup strongly brewed coffee
Dip: Quickly dip each ladyfinger into the coffee - don’t soak them, or they’ll become mushy.
about 18 ladyfingers
Arrange the dipped ladyfingers on top of the cooled brownies.

Mix: In a large bowl, combine the mascarpone and heavy cream. Mix on medium speed for no longer than 30 seconds to avoid the mixture becoming runny.
2 cups mascarpone + 1 cup heavy cream
Beat: Add the powdered sugar and cocoa powder, then beat on high speed for 1 to 2 minutes or until soft peaks form.
1 cup powdered sugar + 1 tablespoon espresso powder
Spread the mascarpone mixture over the ladyfingers.
Refrigerate the tiramisu brownies for at least 4-5 hours, preferably overnight.
Cocoa layer: Before serving, dust generously with 1-2 tablespoons unsweetened cocoa powder and cut into squares.

Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Coffee: Use instant espresso powder for the brownie base and strong brewed coffee for the mascarpone topping. You can make the coffee using espresso powder, regular coffee, or instant coffee, but make sure is strong.
Ladyfingers: I used 18, trimming 2 to fit the baking dish. Depending on their size, you might need more, so make sure to buy enough - around 5.5 to 7 oz (150–200 g).
Coffee for the mascarpone filling: If you don’t have espresso powder, substitute with instant coffee, but avoid granules, as they won’t dissolve in the mascarpone mixture.