Easy Fudgy Tiramisu Brownies
Rich, fudgy espresso brownies meet classic tiramisu in this decadent dessert! These tiramisu brownies are layered with an easy espresso brownie base, soft, espresso-soaked ladyfingers, and a silky mascarpone cream, then dusted with cocoa powder. Every bite is the perfect balance of chocolate and coffee—ideal for chocolate and tiramisu lovers!
Equipment
Ingredients
For the Espresso Brownie Batter
- 2/3 cup all-purpose flour *See notes below for measuring*
- 3/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter
- 3/4 cup bittersweet chocolate chips
- 1/3 cup unsweetened Dutch processed cocoa powder
- 1 tablespoon espresso powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla paste or extract
For the Espresso Soak
- 1 cup hot brewed espresso or strongly brewed coffee
- 2 1/2 tablespoons granulated sugar
- 1/4 cup Kahlua or coffee liquor optional
For the Mascarpone Cream Filling
- 2 large egg yolks
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese
- 2/3 cup cold heavy whipping cream
- 2 teaspoons vanilla bean paste or extract
- 16 Savoiardi ladyfingers
Instructions
- Line a 9x9 metal baking pan to cover all four sides of the pan. Preheat the oven to 350°F/180 180°C.
- In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
- In a large microwave-safe measuring cup, melt the butter and chocolate chips together. Then whisk in the cocoa powder and espresso powder. Set aside.
- In a large bowl with a whisk, beat the sugar, brown sugar, eggs, egg yolk, and vanilla until pale and fluffy.
- Slowly pour the melted chocolate mixture into the bowl, whisking to combine. Then, fold in the flour mixture until it is just combined.
- Pour the batter into the baking pan. Bake the brownies for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Once baked, let the pan cool on a wire rack for 15 minutes. Then, transfer the pan to the freezer while you make the espresso and mascarpone filling. You can also leave it at room temperature to cool completely, but it will take longer!
Make the Espresso
- Brew the espresso and stir in the granulated sugar to dissolve. Then mix in the Kahlua or coffee liquor. If you are not using the liquor, you will need to brew extra coffee! Set aside to cool while you make the filling.
Make the Mascarpone Cream Filling
- Bring a few inches of water in a small pot to a simmer.
- In a heatproof bowl large enough to sit on top of the pot, combine the sugar and egg yolks. Place the bowl over the pot and stir the yolks with a rubber spatula frequently, cooking until the sugar has dissolved and the mixture holds a temperature of 145°F. Remove from the heat and let cool over an ice bath. It will cool quickly!
- Transfer the cooked egg yolks to a stand mixer and add the mascarpone cheese. Beat until smooth and fluffy.
- Then add the heavy cream and vanilla and beat with the whisk attachment until stiff peaks form.
Assembly
- Use a pastry brush to lightly brush the top of the brownie with some of the espresso liquor mixture and let it absorb.
- Then, spread a very thin layer of the mascarpone filling across the top.
- Dip both sides of the lady fingers into the espresso, and arrange them on top of the brownie. See the post above or the video below for a visual on arranging them!
- Spread the rest of the mascarpone filling evenly across the top of the ladyfingers. Dust the top with unsweetened cocoa powder, and refrigerate for 1-2 hours to set the filling.
- Use a sharp knife, clean it between cuts, and cut out nine brownies. These brownies are very rich, and once cut into nine portions, I like to cut each one in half so you end up with 18 brownies!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. They are fine at room temperature for a few hours, but should be kept chilled because of the cream and mascarpone.
Freezing: The texture of the mascarpone is affected when frozen. I recommend just freezing the brownies and then making the mascarpone filling when ready to serve them!
Notes on ladyfingers: I used Balocco Savoiardi ladyfingers, which I ordered on Amazon for this recipe. They are a high-quality cookie that my family always uses for traditional tiramisu. However, you can frequently find them in the grocery stores (DeLallo is a common brand).
