Tiramisu Brownies – A Decadent Fusion of Two Favorite Desserts

These Tiramisu Brownies combine the rich, fudgy texture of brownies with the creamy, coffee-flavored goodness of tiramisu. The brownie base, made with dark chocolate and browned butter, provides a decadent and dense foundation, while the espresso-soaked ladyfingers add a traditional tiramisu touch. Topped with a silky mascarpone cream and dusted with cocoa powder, these brownies are an irresistible treat for any dessert lover. Perfect for special occasions or when you're craving something indulgent, these brownies are a unique twist on two beloved desserts.

Ingredients

• For the brownies
  
  

  • 100g dark or semi-sweet chocolate, finely chopped
    
    

  • 50g natural cocoa powder
    
    

  • 230g unsalted butter, roughly cubed
    
    

  • 4 large eggs, at room temperature
    
    

  • 150g granulated sugar
    
    

  • 100g brown sugar
    
    

  • 100g all-purpose flour
    
    

• For the mascarpone cream
  
  

  • 250g mascarpone cheese, cold
    
    

  • 200g whipping cream, cold
    
    

  • 50g powdered sugar
    
    

  • ½ teaspoon vanilla extract
    
    

• For the ladyfinger soak
  
  

  • 2 teaspoons espresso powder
    
    

  • 150g hot water
    
    

  • 1 tablespoon coffee liqueur or dark rum (optional)
    
    

  • 12 ladyfingers
    
    

• For the topping
  
  

  • 1 tablespoon cocoa powder, for dusting
    
    

Directions

1. Preheat the oven to 350°F (175°C). Line a 9x9" square baking pan with parchment paper.
   
   

2. In a medium bowl, add chopped chocolate and cocoa powder.
   
   

3. In a small pan, melt the butter over medium heat, cooking until it becomes browned and nutty in smell. Remove from heat and pour over the chocolate and cocoa powder. Let it sit for 3 minutes, then stir until the chocolate melts.
   
   

4. In a large mixing bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Gradually add the melted butter-chocolate mixture while whisking constantly.
   
   

5. Fold in the flour with a spatula until well combined.
   
   

6. Transfer the brownie batter to the prepared pan, smoothing it out into an even layer. Bake for 28-30 minutes or until a toothpick inserted comes out slightly wet. Let the brownies cool.
   
   

7. For the mascarpone cream: Beat mascarpone cheese in a mixing bowl until creamy. Add whipping cream, powdered sugar, and vanilla extract, and beat until thickened, about 5-10 minutes.
   
   

8. For the ladyfinger soak: Stir espresso powder, hot water, and coffee liqueur (if using) together in a shallow bowl. Briefly dip each ladyfinger into the espresso mixture (about 1 second on each side) and arrange them on top of the brownies.
   
   

9. Spread the mascarpone cream over the soaked ladyfingers and smooth it out into an even layer.
   
   

10. Chill the brownies in the fridge for 1 hour before serving. Dust with cocoa powder just before slicing.
    
    

11. Slice into squares, wiping the knife between cuts for clean edges. Serve and enjoy!
    
    

Nutritional Value

• Calories: 721
  
  

• Carbohydrates: 61g
  
  

• Protein: 10g
  
  

• Fat: 50g
  
  

• Saturated Fat: 30g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 10g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 213mg
  
  

• Sodium: 82mg
  
  

• Potassium: 278mg
  
  

• Fiber: 4g
  
  

• Sugar: 37g
  
  

• Vitamin A: 1546 IU
  
  

• Vitamin C: 0.1mg
  
  

• Calcium: 105mg
  
  

• Iron: 4mg