Fudgy Tiramisu Brownies (Coffee & Mascarpone)
These tiramisu brownies combine the best of two worlds – a fudgy chocolate brownie base, a creamy mascarpone layer, and a coffee-infused finish. It's the ultimate dessert for coffee and chocolate lovers alike.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
- Fine mesh sieve For dusting cocoa
Ingredients
- For the Brownie Base:
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- For the Mascarpone Layer:
- 8 oz mascarpone cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- For the Coffee Finish:
- 2 tbsp espresso or strong coffee cooled
- 1 tbsp cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
- Make brownie batter: In a large bowl, mix melted butter and sugar. Add eggs one at a time, beating well after each. Stir in vanilla. Fold in flour, cocoa, and salt until just combined. Pour into prepared pan.
- Bake: Bake for 25-30 minutes until a toothpick comes out with moist crumbs. Cool completely in the pan.
- Make mascarpone layer: In a large bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone until no streaks remain.
- Assemble: Spread the mascarpone mixture evenly over the cooled brownies. Smooth with a spatula.
- Coffee finish: Brush or drizzle cooled espresso over the mascarpone layer. Dust with cocoa powder using a fine-mesh sieve.
- Chill: Refrigerate for at least 2 hours before slicing. For clean cuts, use a hot knife (dip in hot water and wipe clean between each slice).
- Serve: Cut into 16 squares and serve chilled or at room temperature.