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Tiramisu Brownies
Laura

Tiramisu Brownies

Fudgy chocolate brownies topped with a smooth coffee mascarpone cream and finished with cocoa powder.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 squares
Course: Dessert
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g unsalted butter
  • 170 g bittersweet chocolate chips
  • 200 g granulated sugar
  • 150 g light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 125 g all-purpose flour
  • 85 g unsweetened cocoa powder Use 1 tablespoon for the topping
  • 225 g mascarpone cheese Chilled
  • 120 ml heavy cream Cold
  • 40 g powdered sugar
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract For the mascarpone layer
  • 1 pinch fine salt For the mascarpone layer

Equipment

  • 20 cm square baking pan
  • parchment paper
  • Heatproof mixing bowl
  • Whisk
  • Hand mixer
  • fine-mesh sieve
  • Rubber spatula
  • sharp knife

Method
 

  1. Prepare the pan: Heat the oven to 175°C. Line a 20 cm square pan with parchment paper.
  2. Melt the chocolate: Melt the butter and bittersweet chocolate together over gently simmering water. Stir until smooth, then cool slightly.
  3. Mix the batter: Whisk the eggs, granulated sugar, brown sugar, vanilla, and salt until glossy. Slowly whisk in the melted chocolate mixture.
  4. Add dry ingredients: Sift in the flour and cocoa powder. Fold gently until no dry streaks remain.
  5. Bake: Spread the batter in the pan and bake for 28 to 32 minutes, until a toothpick comes out with moist crumbs. Cool completely.
  6. Make the topping: Mix chilled mascarpone with heavy cream, powdered sugar, espresso powder, vanilla, and salt. Whip until smooth and softly thick.
  7. Assemble: Spread the mascarpone cream over the cooled brownie base.
  8. Chill and finish: Refrigerate for at least 2 hours. Dust with cocoa powder, slice, and serve.

Notes

  • Do not overmix the brownie batter after adding flour.
  • Keep mascarpone and cream cold for a stable topping.
  • Store covered in the refrigerator for up to 4 days.
  • For clean slices, chill thoroughly and wipe the knife between cuts.