Print

The Creamiest Tiramisu Brownies You’ll Make

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This dessert offers a harmonious blend of rich chocolate and classic coffee flavors, presented in a beautifully layered bar. A fudgy brownie base provides a dense, chocolatey foundation, which is then lightly soaked with strong coffee. This is topped with a smooth, airy mascarpone cream layer, creating a delightful contrast in textures. The entire bar is finished with a delicate dusting of unsweetened cocoa powder, adding a subtle bitterness that balances the sweetness of the dessert. Each bite delivers a sophisticated combination of creamy, moist, and decadent elements.

Ingredients

Scale
  • **For the Brownie Layer:**
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • **For the Coffee Soak:**
  • 1/2 cup strong brewed coffee, cooled
  • **For the Mascarpone Cream Layer:**
  • 8 ounces (226g) mascarpone cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coffee extract (optional, for enhanced flavor)
  • **For Dusting:**
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. **Prepare the Brownie Layer:** Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownie cool completely in the pan on a wire rack.
  5. **Prepare the Coffee Soak:** Once the brownie is cool, gently prick the top of the brownie with a fork. Evenly brush or drizzle the cooled strong brewed coffee over the entire surface of the brownie.
  6. **Prepare the Mascarpone Cream Layer:** In a large bowl, using an electric mixer, beat the softened mascarpone cheese until smooth.
  7. In a separate bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and coffee extract (if using) until stiff peaks form.
  8. Gently fold the whipped cream mixture into the mascarpone cheese until just combined and smooth. Be careful not to overmix.
  9. **Assemble the Tiramisu Brownies:** Spread the mascarpone cream evenly over the coffee-soaked brownie layer.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
  11. **Serve:** Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into squares and serve cold.

Notes

Ensure the brownie is completely cool before adding the coffee soak and cream layer to prevent melting.

For clean cuts, chill the brownies thoroughly and use a sharp knife wiped clean between each slice.

Store leftover tiramisu brownies in an airtight container in the refrigerator for up to 3-4 days.

Use high-quality cocoa powder for both the brownie and the dusting for the best flavor.

Nutrition

Find it online: https://gesundundfix.de/the-creamiest-tiramisu-brownies-youll-make/