If you are anything like me and have a soft spot for both decadent brownies and the classic Italian dessert tiramisu, you’re in for a real treat with this Tiramisu Brownies Recipe. Imagine the rich, fudgy texture of espresso-infused brownies topped with a luxuriously creamy mascarpone layer that tastes just like tiramisu, all dusted with a delicate sprinkle of cocoa powder. This dessert brilliantly combines two beloved favorites into one irresistible bite that is perfect for impressing guests or simply indulging yourself after a long day. Trust me, once you make this Tiramisu Brownies Recipe, it will quickly become your go-to dessert for any occasion!
Ingredients You’ll Need
This Tiramisu Brownies Recipe uses a blend of simple yet powerful ingredients that each play a crucial role in delivering every bit of the intense flavor and satisfying texture you crave. From rich bittersweet chocolate to the aromatic espresso powder, each component is essential to create that perfect balance of taste and moistness.
- Salted butter: Adds richness and moisture, giving the brownies their fudgy texture.
- 70% bittersweet chocolate: For a deep, indulgent chocolate flavor that’s slightly bittersweet.
- Unsweetened dutch cocoa powder: Enhances chocolate intensity and adds a subtle earthiness.
- All-purpose flour: Provides structure without making the brownies cakey.
- Large eggs: Incorporate air and bind ingredients, contributing to the brownie’s tender crumb.
- Dark brown sugar: Adds moistness and a slight caramel depth.
- Granulated sugar: Balances sweetness and helps with texture.
- Salt: Brings all the flavors into harmony.
- Vanilla extract: Adds warmth and complexity to the flavor profile.
- DeLallo instant espresso powder: Infuses the brownies and cream with authentic espresso flavor without the bitterness.
- Mascarpone cheese: Creates the creamy, luscious topping reminiscent of tiramisu’s signature layer.
- Heavy cream: Whipped with mascarpone to create a light, fluffy texture.
- Vanilla bean paste: Intensifies the vanilla flavor in the espresso cream topping.
- Unsweetened cocoa powder (for dusting): Finishes the dessert with a classic tiramisu-inspired touch.
How to Make Tiramisu Brownies Recipe
Step 1: Prepare the Espresso Brownie Base
Start by preheating your oven to 350°F and preparing a 9-by-13-inch baking dish by buttering it and lining with parchment paper — this makes removing the brownies a breeze. Melt the salted butter gently on low heat, then stir in the bittersweet chocolate until fully melted and smooth. While this mixture cools, sift together the flour, cocoa powder, and instant espresso powder to ensure even flavor distribution and prevent lumps. In a separate bowl, beat the eggs with both sugars, salt, and vanilla until the mixture is thick, pale, and ribbons from your whisk, which means you’ve incorporated enough air to create a light but fudgy texture.
Step 2: Combine Batter Components
Gently fold the cooled chocolate mixture into the egg and sugar base, being careful not to deflate all that beautiful air. Then, carefully fold in the sifted dry ingredients to maintain the mix airy and smooth. Pour this luscious batter into the prepared pan, smoothing the top with a spatula, and bake for about 25 minutes until the surface is slightly cracked but still soft to the touch—this signals perfectly fudgy interior brownies.
Step 3: Make the Espresso Cream Topping
While the brownies cool completely on a wire rack, whip together the mascarpone and heavy cream until smooth and beginning to thicken. Add sugar, salt, vanilla bean paste, and instant espresso powder, then continue beating until soft peaks form, creating that characteristic creamy tiramisu-like layer that melts in your mouth.
Step 4: Assemble and Finish
Once the brownies are cool, spread the espresso cream evenly over the top in a generous layer. Finish it off by dusting with unsweetened cocoa powder through a fine mesh sieve, adding a visually appealing and slightly bitter contrast to the sweet cream. Chill briefly if desired before slicing into squares and serving this divine Tiramisu Brownies Recipe.
How to Serve Tiramisu Brownies Recipe
Garnishes
Although the cocoa dusting is classic and beautiful, consider adding a few elegant touches such as a sprig of fresh mint for color or some chocolate shavings for extra texture on top. A light drizzle of espresso syrup can also heighten the coffee notes and create a glossy finish that beckons everyone to dive in.
Side Dishes
This dessert shines on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh berries such as raspberries or strawberries add a tangy counterpoint that brightens each bite. For an elegant touch, serve alongside a small glass of dessert wine or a robust cup of your favorite coffee.
Creative Ways to Present
For dinner parties, consider layering the brownies and espresso cream in clear glasses or mini mason jars to create a playful tiramisu-inspired parfait. Alternatively, use cookie cutters to cut the brownies into fun shapes and arrange them on a platter dusted with cocoa powder, making a beautiful and inviting dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Tiramisu Brownies Recipe can be stored covered in the refrigerator for up to four days. Keep them well wrapped to prevent the espresso cream from drying out or absorbing any fridge odors, preserving that fresh, indulgent taste.
Freezing
If you want to save some for later, you can freeze the unfrosted espresso brownies for up to two months. Wrap tightly in plastic wrap and then foil to avoid freezer burn. Freeze the espresso cream separately in an airtight container. Thaw both in the fridge before assembling and serving for best results.
Reheating
Since this dessert is best enjoyed chilled, reheating isn’t usually necessary. However, if you prefer a warm brownie base, reheat the brownie squares (without the cream) briefly in the microwave or oven before topping with the chilled espresso cream.
FAQs
Can I use regular coffee instead of espresso powder?
Instant espresso powder is preferred because it dissolves completely and provides a concentrated coffee flavor without adding moisture. Using brewed coffee might alter the texture, so it’s best to stick with espresso powder for the characteristic tiramisu taste.
Can I make this dessert gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure the blend includes xanthan gum to keep the brownies from crumbling.
Is mascarpone cheese necessary for the cream topping?
Mascarpone is key to achieving that authentic creamy and slightly tangy tiramisu flavor and texture. If unavailable, you could try blending cream cheese with heavy cream as a substitute, but the taste will be slightly different.
How do I know when the brownies are done baking?
The brownies should have a slightly cracked surface and feel soft but not jiggly when you gently press the center. An inserted toothpick may come out with a few moist crumbs but not wet batter.
Can I prepare the espresso cream topping in advance?
Yes! You can make the espresso cream a day ahead and store it in an airtight container in the fridge. Give it a gentle whisk just before spreading it over the cooled brownies to restore its light and fluffy texture.
Final Thoughts
This Tiramisu Brownies Recipe perfectly marries two incredible desserts into one fabulous creation that feels both comforting and elegant. Whether you’re sharing it with friends, family, or savoring a quiet moment alone, every bite is packed with rich chocolate, bold espresso, and creamy sweetness that feels like a warm hug. I can’t wait for you to try this recipe and watch it become a beloved staple in your dessert rotation!
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Tiramisu Brownies Recipe
Indulge in the rich fusion of classic tiramisu flavors and fudgy espresso brownies with this decadent Tiramisu Brownies recipe. Featuring a luscious espresso-infused brownie base topped with a creamy mascarpone espresso frosting and finished with a dusting of cocoa powder, this dessert perfectly balances deep chocolate notes with bold coffee undertones. Ideal for coffee lovers and chocolate enthusiasts alike, these brownies are perfect for special occasions or whenever you crave a sophisticated handmade treat.
- Total Time: 1 hour 55 minutes
- Yield: 10 servings
Ingredients
Espresso Brownies:
- 1 cup salted butter (227 g)
- 14 ounces 70% bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened Dutch cocoa powder (60 g)
- 1 cup all-purpose flour (120 g)
- 5 large eggs
- 1 cup packed dark brown sugar (140 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon salt (½ teaspoon if iodized)
- 1 tablespoon vanilla extract
- 1 tablespoon DeLallo instant espresso powder (30 ml)
Espresso Cream:
- 8 oz mascarpone cheese
- 1 cup heavy cream (240 ml)
- ¼ cup granulated sugar (50 g)
- ¼ teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 tablespoon DeLallo instant espresso powder (30 ml)
Dusting:
- 3 tablespoons unsweetened cocoa powder
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and line a 9-by-13-inch metal baking dish with parchment paper, then set aside to ensure easy removal of the brownies later.
- Melt Butter and Chocolate: In a small saucepan over low heat, melt the butter. Remove from heat and add the chopped bittersweet chocolate to the butter. Stir until completely melted; if necessary, briefly return to the heat (about 10 seconds) and stir until smooth. Set this chocolate mixture aside to cool.
- Sift Dry Ingredients: In a small mixing bowl, sift together the all-purpose flour, Dutch cocoa powder, and instant espresso powder. Set this aside for later.
- Whip Eggs and Sugars: In a medium mixing bowl, combine the eggs, dark brown sugar, granulated sugar, salt, and vanilla extract. Using a mixer fitted with a whisk attachment (or a hand mixer), whip the mixture on high speed for 4 to 5 minutes until it thickens and becomes pale, falling from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface.
- Fold in Chocolate: Using a rubber spatula, gently fold the cooled chocolate mixture into the whipped egg and sugar mixture, taking care not to deflate the air incorporated.
- Add Dry Ingredients: Quickly but gently fold in the sifted flour, cocoa powder, and espresso powder into the batter, maintaining as much air as possible for a light texture.
- Bake the Brownies: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake in the preheated oven for about 25 minutes, or until the top has a slight crack and is soft to the touch.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely on a wire rack before adding the espresso cream layer.
- Prepare Espresso Cream: In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, approximately 30 seconds. Add the granulated sugar, salt, vanilla bean paste, and instant espresso powder, and continue beating on medium-high speed until soft peaks form, about 1 to 2 minutes.
- Assemble the Tiramisu Brownies: Spread the espresso cream evenly over the cooled brownie base using a spatula. Using a fine mesh sieve, dust the top evenly with unsweetened cocoa powder.
- Serve or Store: Cut the tiramisu brownies into 10 pieces. Serve immediately or store them in the refrigerator until ready to enjoy, ensuring the creamy topping holds its texture.
Notes
- Ensure the chocolate is fully melted and slightly cooled before folding into the egg mixture to prevent scrambling the eggs.
- Fold gently to maintain airiness for a lighter brownie texture.
- Cool brownies completely before adding the espresso cream to prevent melting or separating of the cream layer.
- The espresso powder intensifies the coffee flavor without adding liquid; instant espresso powder is preferred for best results.
- For ease of serving, chill the assembled brownies for at least one hour before slicing.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
