Tiramisu Brownies

A few slices of tiramisu brownies on plates, one has a bite taken out with a fork.

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A twist on two favorite desserts this Tiramisu Brownie gives you a squidgy fudge brownie with espresso dipped lady fingers and topped with a creamy vanilla mascarpone layer. Serve with a dusting of cocoa for an elegant and decadent dessert.

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: 16

Calories: 389kcal

Author: Nicole Gaffney

Ingredients

Brownies

¾ cup butter
¾ cup Dutch process cocoa powder
2 large eggs
1 cup sugar
2 teaspoon vanilla
¾ cup All purpose flour
½ teaspoon baking powder
½ teaspoon salt

Topping

14 Lady Fingers
1 cup Espresso or other strong coffee
1 cup sugar divided
1 cup mascarpone, softened
1 ½ cups heavy cream
2 teaspoons vanilla extract
Cocoa powder for dusting

Instructions

Make the Brownie Layer

Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper over the edge for easy removal.
Melt butter and cocoa in a small saucepan over low heat. Let cool.
In a large bowl, beat together the eggs and sugar until combined.
Mix in the vanilla and chocolate mixture on low speed.
Sift in the flour, baking powder and salt, then mix on low speed until combined.
Pour batter into the prepared baking pan and bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
Use a fork to poke a few small holes on the top of the brownies, then cool to room temperature while you make the toppings.

Make the Tiramisu Layer

Combine the Espresso and ½ cup of sugar. Dip the ladyfingers in the coffee mixture and arrange in a single layer on top of the brownies.
In a large mixing bowl whip together the mascarpone, heavy cream, vanilla and ½ cup of sugar until it holds a medium peak.
Spread the mascarpone cream over the lady fingers, then refrigerate for at least 4-6 hours to set up.
Dust the top of the mascarpone with cocoa just before serving.

Notes

Don't overbake the brownies or they will be dry. When inserting the toothpick in to the center, there can be moist crumbs, just not raw batter.
Bring the mascarpone cheese to room temperature to ensure smooth mixing.
Don't over whip the cream for the perfect mascarpone topping texture. Stop mixing before stiff peaks form or the mixture could separate.
Chill the brownies thoroughly so the flavors have time to meld and the cream sets up properly.
For clean slices, make sure the brownies are cold, and dip a sharp knife in hot water between slices.

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