Tiramisu Brownies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 tablespoons unsalted butter (melted and cooled)
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ⅓ cup all-purpose flour
- 1 teaspoon espresso powder
- 12 ladyfingers (savoiardi biscuits)
- 1 cup hot brewed coffee
- 8 ounces mascarpone cheese (at room temperature)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste)
- 1 teaspoon instant espresso powder (optional, for a stronger flavor)
- 1 tablespoon unsweetened cocoa powder (for dusting)
Method
- Preheat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and salt, then whisk until combined.
- Sift in the cocoa powder, flour, and espresso powder. Stir until just combined and no dry streaks remain.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan.
- Pour hot coffee into a shallow bowl. Quickly dip each ladyfinger once on each side (do not oversoak), then arrange them in a single layer over the cooled brownies.
- In a bowl, beat or whisk the mascarpone cheese until smooth.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract (plus optional espresso powder) until soft peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the mascarpone until smooth and creamy.
- Evenly spread the mascarpone mixture over the ladyfinger layer.
- Cover with plastic wrap and refrigerate for at least 2 hours to set.
- Before serving, sift a thin layer of cocoa powder over the top. Slice into squares and serve.