Imagine biting into a rich, fudgy brownie that delivers the unmistakable flavors of tiramisu. That’s exactly what these Tiramisu Brownies offer – a perfect fusion of two beloved desserts in one irresistible treat. Whether you’re a coffee lover, chocolate enthusiast, or just someone who appreciates creative desserts, this recipe will quickly become your new favorite.
Key Ingredients
The magic of these Tiramisu Brownies lies in their carefully balanced ingredients. We’re combining the deep, chocolatey richness of traditional brownies with the creamy, coffee-infused essence of tiramisu. The secret weapon? DeLallo instant espresso powder, which intensifies the coffee flavor without making the brownies taste overly bitter.
Ingredients List
Here’s everything you’ll need to create this show-stopping dessert:
| Component | Ingredients | Measurements |
|---|---|---|
| Espresso Brownies | Salted butter | 1 cup (227 g / 14 ounces) |
| 70% bittersweet chocolate, coarsely chopped | 1/2 cup unsweetened dutch cocoa powder (60 g) | |
| All-purpose flour | 1 cup (120 g) | |
| Large eggs | 5 | |
| Dark brown sugar | 1 cup packed (140 g) | |
| Granulated sugar | 1 cup (200 g) | |
| Salt | 1 teaspoon (½ teaspoon if iodized) | |
| Vanilla extract | 1 tablespoon | |
| DeLallo instant espresso powder | 1 tablespoon (30 ml) | |
| Espresso Cream | Mascarpone | 8 oz |
| Heavy cream | 1 cup (240 ml) | |
| Granulated sugar | ¼ cup (50 g) | |
| Salt | ¼ teaspoon | |
| Vanilla bean | 1 tablespoon | |
| DeLallo instant espresso powder | 1 tablespoon (30 ml) | |
| Dusting | Unsweetened cocoa powder | 3 tablespoons |
Helpful Tools
Having the right tools makes this recipe much easier to execute perfectly. Here are three essentials:
– 9-by-13-inch metal baking dish – This size is perfect for achieving the right brownie thickness
– Stand mixer or hand mixer – Crucial for properly aerating the eggs and sugar
– Fine mesh sieve – For dusting the final product with cocoa powder
Pro-Tips
1. Melt chocolate carefully – Don’t overheat the chocolate, as it can seize up and become grainy. The residual heat from the melted butter should be enough to melt the chocolate completely.
2. Whisk eggs properly – The eggs and sugar should be beaten until they’re thick, pale, and fall in a wide ribbon that folds back on itself. This step is crucial for achieving a light, fudgy texture.
3. Fold gently – When combining the chocolate mixture with the eggs, use a gentle folding motion to avoid deflating the air you’ve incorporated.
4. Use quality chocolate – Since chocolate is the star of this show, invest in good quality bittersweet chocolate. It makes a noticeable difference in the final product.
5. Try this recipe variation – If you’re looking for another incredible dessert that’s both easy and impressive, check out this Basque Cheesecake Recipe Best Easy Dessert that’s perfect for any occasion.
How to Make Tiramisu Brownies
Follow these steps for perfect Tiramisu Brownies:
1. Preheat and prepare – Preheat your oven to 350°F. Butter a 9-by-13-inch metal baking dish and line it with parchment paper.
2. Melt chocolate – In a small saucepan, melt the butter over low heat. Remove from heat and add the chopped chocolate. If needed, return to heat for 10 seconds to fully melt. Set aside to cool.
3. Combine dry ingredients – Sift together the flour, espresso powder, and cocoa powder in a small mixing bowl.
4. Whisk eggs – In a medium bowl, combine eggs, sugars, salt, and vanilla. Using a mixer fitted with a whisk attachment, beat on high speed until thick, pale, and ribbon-like (4-5 minutes).
5. Combine mixtures – Fold the cooled chocolate mixture into the egg mixture using a rubber spatula. Add the flour mixture and fold in quickly but gently.
6. Bake – Pour the batter into the prepared dish and smooth the top. Bake for about 25 minutes until the top looks slightly cracked and feels soft to the touch.
7. Prepare espresso cream – In a large bowl, combine mascarpone and heavy cream. Beat until well combined (about 30 seconds). Add sugar, salt, vanilla, and espresso powder. Continue beating until soft peaks form (1-2 minutes).
8. Assemble – Once the brownies have cooled completely, spread the espresso cream evenly over the top.
9. Finish – Using a fine mesh sieve, dust the top with cocoa powder. Cut into pieces and serve, or store in the refrigerator until ready to serve.
Variations
These Tiramisu Brownies are delicious as-is, but here are some fun ways to customize them:
– Add chocolate chips – Fold in some white chocolate chips to the batter for extra texture and visual appeal
– Coffee liqueur – Add a tablespoon of coffee liqueur to the espresso cream for an adult version
– Layered dessert – Cut the brownies into squares and layer them in a trifle dish with the espresso cream and fresh berries
Tiramisu Brownies
These Tiramisu Brownies are the ultimate mashup of two beloved desserts. A rich, fudgy espresso-infused brownie base takes the place of ladyfingers, topped with a cloud of luscious, creamy mascarpone frosting and a dusting of cocoa powder. It is an elegant, decadent treat perfect for coffee and chocolate lovers alike.
- Total Time: 165
- Yield: 9 squares
Ingredients
— The Espresso Brownie Base —
½ cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (45g) unsweetened cocoa powder
½ cup (65g) all-purpose flour
1 tablespoon instant espresso powder (dissolved in 1 tbsp hot water)
¼ teaspoon salt
— The Coffee Soak (Optional) —
2 tablespoons strong brewed coffee or espresso
1 tablespoon Kahlua or coffee liqueur (optional)
— The Mascarpone Topping —
8 oz (225g) Mascarpone cheese, softened slightly
¾ cup heavy whipping cream (very cold)
½ cup powdered sugar
1 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. **Make the Brownies:** In a large bowl, whisk the melted butter and granulated sugar until well combined. Beat in the eggs, vanilla extract, and the dissolved espresso mixture.
3. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
4. Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
5. **Cool & Soak:** Remove brownies from the oven. While still warm, gently brush the top with the coffee/Kahlua mixture (if using). Let the brownies cool completely in the pan. **Crucial:** They must be 100% cool before topping, or the cream will melt.
6. **Make the Topping:** In a medium bowl (or stand mixer), whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
7. In a separate bowl, gently stir the mascarpone cheese to loosen it (don’t overbeat or it can curdle). Gently fold the whipped cream into the mascarpone until smooth and combined.
8. **Assemble:** Spread the mascarpone cream evenly over the completely cooled brownies.
9. **Chill:** Refrigerate for at least 2–3 hours to let the topping set firmly.
10. **Serve:** Lift the brownies out of the pan using the parchment handles. Generously dust the top with cocoa powder using a fine mesh sieve. Slice into squares and serve.
Notes
Clean Slices: To get perfect, bakery-style cuts, wipe your knife with a warm, damp cloth between every single cut.
Room Temp Mascarpone: Take the mascarpone out of the fridge about 15 minutes before using. If it’s too cold, it will be lumpy; if it’s too warm, it might separate.
Storage: Because of the cream cheese topping, these brownies must be stored in the refrigerator. They keep well for up to 4 days.
Coffee Flavor: For a stronger coffee kick, increase the espresso powder in the brownie batter to 2 tablespoons.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: Italian Fusion
- Diet: Vegetarian
FAQ
Q: Can I make these brownies ahead of time?
A: Absolutely! These brownies actually taste even better after the flavors have had time to meld. Make them a day ahead and store them in the refrigerator.
Q: What if I don’t have DeLallo instant espresso powder?
A: You can substitute with regular instant coffee granules, though the flavor won’t be quite as intense. Use the same amount or slightly more to taste.
Q: How should I store these brownies?
A: Store them in an airtight container in the refrigerator for up to 5 days. The espresso cream may soften slightly over time, which is normal.
Conclusion
Tiramisu Brownies are the perfect dessert for anyone who loves both chocolate and coffee. They’re rich, decadent, and surprisingly easy to make. The combination of fudgy brownie base with creamy espresso topping creates a dessert that’s both familiar and excitingly new.
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