Description
These Tiramisu Brownies combine rich, fudgy chocolate brownies with a creamy mascarpone topping infused with espresso for an irresistible dessert that merges the best of tiramisu and classic brownies. Moist and decadent, they’re perfect for coffee lovers seeking a luscious, elegant treat.
Ingredients
Scale
Brownie Base
- 8 Tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut oil or avocado oil or vegetable oil
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon instant espresso powder
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate bar, chopped
Mascarpone Topping
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 5 Tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish and set it aside.
- Mix wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract and whisk until fully combined. Stir in the oil of choice and cocoa powder until the mixture is glossy and smooth.
- Add dry ingredients: Gently fold in the all-purpose flour, instant espresso powder, cornstarch, baking soda, and salt until no streaks of flour remain, being careful not to overmix. Then fold in the chopped semi-sweet chocolate.
- Bake the brownies: Pour the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking to maintain fudginess.
- Cool completely: Allow the brownies to cool completely in the baking dish before applying the topping. This step is critical to prevent the mascarpone topping from melting. Brownies can be made a day ahead and refrigerated.
- Prepare mascarpone topping: In a medium bowl, beat the mascarpone cheese, heavy cream, powdered sugar, instant espresso powder, and vanilla extract together until soft peaks form. The mixture should be light, fluffy, and spreadable.
- Assemble and serve: Spread the mascarpone topping generously over the cooled brownies. Optionally, dust the top with additional cocoa powder for garnish. Slice into squares and serve immediately or refrigerate until ready to serve.
Notes
- Do not overbake the brownies; they should remain fudgy.
- Ensure brownies are completely cooled before adding the mascarpone topping to prevent melting.
- Use a good quality semi-sweet chocolate for richer flavor and texture.
- Brownies can be prepared a day in advance to develop flavors and ease serving.
- For a more intense coffee flavor, increase the espresso powder slightly in the topping or batter.
