Tiramisu Brownies

Tiramisu brownies are fudgy brownies that are topped with sweetened mascarpone and dusted with cocoa powder.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 433kcal

Author Kate @ I Heart Eating

Equipment

9x9-inch metal baking pan

Ingredients

Brownies

1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
6 ounces semisweet baking chocolate coarsely chopped
1/2 cup butter cut into 1-inch pieces
1/2 cup granulated sugar
6 tablespoons light brown sugar packed
2 large eggs at room temperature
1 teaspoon vanilla extract

Topping

1 cup heavy cream
1 tablespoon instant espresso powder
8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

US Customary - Metric

Instructions

To make the brownies, preheat the oven to 350 F. Grease and flour or line a 9x9-inch metal baking pan with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, and salt together. Set aside.
1/2 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt
Melt the chocolate and butter in a double boiler, stirring until smooth and well-combined.
6 ounces semisweet baking chocolate, 1/2 cup butter
Add the sugars to the chocolate mixture, and whisk until well-combined.
1/2 cup granulated sugar, 6 tablespoons light brown sugar
Remove the chocolate mixture from heat, and let it cool to room temperature.
Once the chocolate mixture has reached room temperature, whisk in eggs one at a time until combined.
2 large eggs
Add the vanilla and stir until combined.
1 teaspoon vanilla extract
Whisk in the flour mixture, and whisk just until combined.
Pour the batter into the prepared pan.
Bake for 20-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
Let the brownies cool in the pan to room temperature.
To make the topping, stir together the heavy cream and espresso powder in the bowl of your mixer until the espresso powder has dissolved.
1 cup heavy cream, 1 tablespoon instant espresso powder
Add in the mascarpone cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is light and fluffy.
8 ounces mascarpone cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
Spread the mascarpone cream over the top of the brownies.
Add your cocoa powder to a sifter and shake the cocoa powder over the top of the mascarpone cream.
2 tablespoons unsweetened cocoa powder
Place the brownies in the refrigerator for at least one hour to set the mascarpone layer.

Notes

Semisweet baking chocolate: I like to use a baking bar, like Ghirardelli. You could also use good-quality chocolate chips.

Butter: I use salted butter in this recipe.

Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.

Espresso powder: You could use a bold, dark instant coffee powder instead. If you'd like to make tiramisu brownies without coffee, you could use hot cocoa powder instead.
Nutrition values are estimates.

Nutrition