Tiramisu Brownies

A decadent fusion of rich, fudgy brownies and creamy tiramisu flavors, these Tiramisu Brownies are infused with espresso and topped with a luscious mascarpone layer. A perfect dessert for coffee and chocolate lovers alike!

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Course: Dessert

Cuisine: American

Keyword: homemade brownies, tiramisu brownies, Tiramisu brownies recept, Tiramisu brownies teakandthyme, Tiramisu Brownies vegan

Prep Time: 20

Cook Time: 25

Chilling Time: 4

Total Time: 4 45

Servings: brownies

Calories: 320kcal

Cost: $14

Equipment

9x13-inch baking pan (Lined with parchment paper)
Medium saucepan (For melting butter (or use microwave-safe bowl))
Large mixing bowls (One for wet, one for dry ingredients)
Whisk (For mixing)
Rubber spatula (For folding batter)
Electric mixer (Stand or handheld)
Wire cooling rack (To cool brownies completely)
Fine-mesh sieve (For dusting cocoa powder)
Sharp knife (For cutting clean slices)
Measuring cups & spoons (For accuracy)

Ingredients

For the Brownie Base:

1 cup Unsalted butter - Melted
2 cups Granulated sugar
4 large Eggs - Room temperature
1 tablespoon Vanilla extract
1 cup All-purpose flour - (125g)
¾ cup Unsweetened cocoa powder - (75g)
½ teaspoon Salt
2 tablespoon Instant espresso powder
2 tablespoon Kahlua or coffee liqueur - Optional

For the Mascarpone Layer:

16 oz Mascarpone cheese - Room temperature
¾ cup Granulated sugar - Or powdered sugar for a smoother texture
1 teaspoon Vanilla extract
1 tablespoon Instant espresso powder - Dissolved in 1 tablespoon hot water
1 cup Heavy whipping cream - 240ml
Cocoa powder For dusting - For dusting

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
Melt the butter in a medium saucepan over low heat or microwave-safe bowl.
Whisk the sugar into the melted butter until glossy.
Whisk in eggs one at a time for a crackly brownie top.
In a separate bowl, mix flour, cocoa powder, salt, and espresso powder.
Gently fold dry ingredients into wet ingredients until just combined.
Pour into prepared pan, smooth out, and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
Let brownies cool completely before adding mascarpone layer.
In a large bowl, beat mascarpone until smooth.
Mix in sugar and vanilla until combined.
Stir in dissolved espresso powder.
In another bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into mascarpone mixture.
Evenly spread the mascarpone topping over cooled brownies.
Refrigerate for at least 4 hours (preferably overnight) for best flavor.
Before serving, dust generously with cocoa powder.
Use a warm, clean knife for perfect slices. Serve chilled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition