Tiramisu Brownies

This indulgent dessert marries two beloved classics: rich, fudgy brownies and creamy tiramisu. A base of brown-butter-chocolate brownies sets the stage for ladyfingers gently soaked in espresso, nestled beneath a whipped mascarpone cream topping. The combination creates layers of luxurious texture—dense, moist, airy, and smooth. It delivers a deep coffee-chocolate flavor profile, balanced sweetness, and an elegant presentation. Ideal for special occasions or impressing guests, these brownies elevate traditional bar desserts into something more sophisticated. With smart shortcuts—like using store‑bought ladyfingers and skipping egg yolks—they’re both striking and surprisingly manageable. 

Ingredients

Brownie Base

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

• 50 g natural cocoa powder

• 230 g unsalted butter, cubed

• 4 large eggs (room temperature)

• 150 g granulated sugar

• 100 g brown sugar

• 100 g all‑purpose flour

Mascarpone Cream

• 250 g mascarpone cheese (cold)

• 200 g whipping cream (cold)

• 50 g powdered sugar

• ½ tsp vanilla extract

Ladyfinger Soak

• 2 tsp espresso powder

• 150 g hot water

• 1 Tbsp coffee liqueur or dark rum (optional)

• 12 ladyfingers

Topping

• 1 Tbsp natural cocoa powder, for dusting
  
  

Directions

1. Prep & Bake Brownies

   • Preheat oven to 350 °F. Line a 9″×9″ pan with parchment.

   • Mix chopped chocolate and cocoa in a bowl. Brown the butter until fragrant; pour over chocolate, let sit 3 min, then stir smooth.

   • Whisk eggs with both sugars until pale (~3 min); slowly stream in butter-chocolate.

   • Fold in flour gently, spread batter in pan, bake 28–30 min until edges set and center still moist. Cool slightly, then chill to firm edges.

2. Make Mascarpone Cream

   • Beat mascarpone until creamy, add whipping cream, powdered sugar, vanilla; whip until just holds. Chill until needed. 

3. Soak Ladyfingers & Assemble

   • Stir espresso powder into hot water (and liqueur if using).

   • Quickly dip each ladyfinger (1 s per side), let drain, then arrange atop brownie layer.

   • Spread mascarpone cream evenly over ladyfingers. Chill ~1 hour to set.

4. Finish & Serve

   • Dust top with cocoa powder through a fine sieve. Use parchment to lift the block out, trim edges, and slice into nine squares. For best texture, bring to room temperature before serving.
     
     

Nutrients (per square)

• Calories: 721 kcal

• Carbohydrates: 61 g

• Protein: 10 g

• Fat: 50 g (Sat 30 g)

• Fiber: 4 g

• (Also contains approx. 213 mg cholesterol, 82 mg sodium)