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Tiramisu Brownies Recipe

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These Tiramisu Brownies combine rich, fudgy chocolate brownies with a creamy mascarpone topping flavored with vanilla and instant coffee. A dusting of cocoa powder finishes each square with the classic look and flavor of tiramisu, creating an easy dessert that brings together two favorite treats.

Ingredients

Brownies

  • 1 cup unsalted butter
  • 1 cup bittersweet chocolate chips
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder

Mascarpone Cream

  • 4 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 1/8 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon instant coffee powder
  • Cocoa powder, for garnish

Instructions

Make the Brownies

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a heatproof bowl, melt the butter and bittersweet chocolate chips together. Stir until smooth, then let the mixture cool slightly.
  3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and well combined.
  4. Add the vanilla extract, salt, and melted chocolate mixture. Whisk until evenly incorporated.
  5. Add the flour and cocoa powder. Fold gently until no dry streaks remain. Do not overmix.
  6. Pour the brownie batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Allow the brownies to cool completely in the pan before adding the mascarpone cream.

Make the Mascarpone Cream

  1. In a small bowl, combine the instant coffee powder with the heavy cream and stir until the coffee is mostly dissolved.
  2. In a mixing bowl, beat the mascarpone cheese, sugar, salt, and vanilla extract until smooth.
  3. Gradually add the coffee-infused cream and beat until the mixture becomes smooth, creamy, and slightly thickened. Do not overbeat.

Assemble

  1. Spread the mascarpone cream evenly over the completely cooled brownies.
  2. Dust the top generously with unsweetened cocoa powder.
  3. Refrigerate the brownies for at least 30 minutes to help the mascarpone layer set.
  4. Lift the brownies from the pan using the parchment paper, slice into squares, and serve chilled or slightly cool.

Notes

  • Let the melted chocolate and butter cool slightly before combining them with the eggs.
  • Do not overmix the brownie batter after adding the flour and cocoa powder to keep the brownies fudgy.
  • The brownies should be completely cool before adding the mascarpone cream.
  • Use full-fat mascarpone and cold heavy cream for the smoothest topping.
  • For the best texture, refrigerate the assembled brownies before slicing.
  • Dust with cocoa powder just before serving for the classic tiramisu finish.
  • Store covered in the refrigerator for up to 3 days.

Find it online: https://ayoubrecipe.com/tiramisu-brownies-recipe/