Description
Indulge in these decadent Tiramisu Brownies that combine rich espresso-infused chocolate brownies with a creamy mascarpone coffee topping. Perfect for coffee lovers and chocolate enthusiasts alike, this dessert merges the classic flavors of tiramisu with the fudgy texture of brownies for a delightful treat.
Ingredients
Scale
Espresso Brownies
- 227 g salted butter
- 400 g dark chocolate (70% cocoa), roughly chopped
- 60 g unsweetened cocoa powder
- 120 g flour
- 5 eggs
- 140 g brown sugar
- 200 g sugar
- 1 teaspoon salt (½ teaspoon if using iodized salt)
- 1 tbsp vanilla extract
- 1 tbsp instant espresso powder
Mascarpone Espresso Cream
- 225 g mascarpone
- 240 ml whipped cream
- 50 g sugar
- ¼ teaspoon salt
- 1 tbsp vanilla paste
- 1 tbsp instant espresso powder
Topping
- 3 tbsp unsweetened cocoa powder (for dusting)
Instructions
- Prepare the espresso brownies: Melt the salted butter and roughly chopped dark chocolate together until the mixture is smooth and well combined. In a separate bowl, whisk in the unsweetened cocoa powder and flour until just combined, taking care not to overmix.
- Mix wet ingredients: In a separate large bowl, beat the eggs, brown sugar, white sugar, salt, and vanilla extract together until the mixture becomes light and fluffy, incorporating air to give the brownies a tender crumb.
- Combine batter: Gently fold the chocolate mixture into the egg and sugar mixture until just combined. Stir in the instant espresso powder evenly to infuse rich coffee flavor throughout the batter.
- Bake the brownies: Pour the batter into a greased baking pan, spreading it evenly. Bake in a preheated oven at 175 °C (350 °F) for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare the mascarpone espresso cream: In a medium bowl, beat the mascarpone and whipped cream together until the mixture is creamy and smooth. Fold in the sugar, salt, vanilla paste, and instant espresso powder until the cream becomes fluffy and evenly flavored.
- Assemble the tiramisu brownies: Once the brownies have cooled, spread the mascarpone espresso cream evenly over the top of the brownie layer, smoothing the surface with a spatula.
- Finish and serve: Dust the top generously with unsweetened cocoa powder to mimic the classic tiramisu look. Slice into 12 pieces and serve immediately or chill for a firmer texture.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
- Let the brownies cool fully before spreading the mascarpone cream to prevent melting.
- For an extra coffee kick, sprinkle a small amount of espresso powder on top before dusting with cocoa powder.
- You can prepare the brownies a day ahead and refrigerate before adding the mascarpone cream just before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
