Indulge in Tiramisu Brownies: A Decadent Chocolate Dream

Experience the decadent fusion of Tiramisu Brownies, combining fudgy chocolate with classic Italian flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Chill Time 1

Total Time 1 45

Servings: 12 squares

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Base

100 g Dark or Semi-Sweet Chocolate Provides rich chocolate flavor; substitute with milk chocolate for a sweeter taste.
50 g Natural Cocoa Powder Intensifies the chocolate flavor; Dutch-process cocoa can alter taste slightly.
230 g Unsalted Butter Adds richness and moisture; use salted butter if unsalted is unavailable.
4 Large Eggs Provides structure and moisture; can substitute with 1 cup of applesauce for a vegan version.
150 g Granulated Sugar Sweetens the brownies; substitute with coconut sugar for a lower glycemic option.
100 g Brown Sugar Contributes chewiness and flavor depth; use additional granulated sugar if necessary.
100 g All-Purpose Flour Gives structure to the brownies; replace with a gluten-free blend for gluten-free brownies.

For the Creamy Topping

250 g Mascarpone Cheese Key for the creamy layer; can substitute with cream cheese for a different flavor.
200 g Whipping Cream Adds volume and lightness; substitute with coconut cream for a dairy-free version.
50 g Powdered Sugar Sweetens and stabilizes the mascarpone; no direct substitute.
0.5 teaspoon Vanilla Extract Enhances flavor; can be omitted for those sensitive to flavor.

For Soaking the Ladyfingers

2 teaspoons Espresso Powder Provides coffee flavor to the soak; instant coffee can be used as an alternative.
150 g Hot Water Activates the espresso powder; no substitute for this ingredient.
1 tablespoon Coffee Liqueur or Dark Rum Adds depth and richness; omit for a non-alcoholic version.
12 Ladyfingers Forms a key tiramisu layer; use sponge cake strips if ladyfingers aren’t available.

To Finish

Cocoa Powder For dusting; adds flavor and presentation.

Equipment

Oven
9x9 Baking Pan
mixing bowls
Saucepan
Whisk
Parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 9x9" baking pan with parchment paper.
Combine dark or semi-sweet chocolate with cocoa powder in a heatproof bowl. Melt unsalted butter in a saucepan over medium heat then pour over chocolate mixture.
Whisk eggs and sugars together until pale, then fold in the chocolate mixture followed by flour until just combined. Pour into prepared pan.
Bake for 28-30 minutes until edges pull away from the pan and a toothpick comes out mostly clean. Let cool completely.
Beat mascarpone cheese until creamy, add whipping cream, powdered sugar, and vanilla extract. Whip until thickened.
Dissolve espresso powder in hot water. Dip ladyfingers briefly into espresso mixture and layer over cooled brownie base.
Spread mascarpone cream over soaked ladyfingers, cover with plastic wrap and chill for at least 1 hour.
Dust with cocoa powder before slicing into squares and serving at room temperature.

Nutrition

Serving: 1squareCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow brownies to cool completely before adding the mascarpone layer to prevent melting. Briefly dip ladyfingers to avoid sogginess.

Tried this recipe?

Let us know how it was!