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Tiramisu Brownies

Tiramisu Brownies

These fudgy brownies soaked in fresh espresso, topped with a cloud of whipped mascarpone and heavy cream are the perfect mashup of creamy tiramisu indulgence and rich chocolate comfort. If you’re craving something buttery, velvety, and irresistibly dairy-forward, these brownies deliver in every bite!
30 minutes
9 Servings
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Ingredients

Brownies

  • ¾ cup unsalted butter
  • ¾ cup cocoa powder
  • 1 ½ cups dark brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ¾ cup all purpose flour
  • 1 tsp salt

    • Topping

  • 2-4 freshly pulled shots espresso (about ¼ cup fresh espresso)
  • 8 ounces mascarpone
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup cocoa powder
  • 1 tsp espresso powder

    • Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line a 9x9 inch baking dish with parchment paper.
    2. In a small saucepan add the butter and place over medium-low heat until melted. Remove from the heat and whisk in the cocoa powder until smooth. Set aside.
    3. In a stand mixer fitted with the whisk attachment, add the sugar and eggs and beat until pale in color, about 1 minute or so.
    4. Remove the bowl from the stand mixer and fold in the melted butter/cocoa and the vanilla with a rubber spatula until just combined.
    5. Add the flour and salt and fold again until just combined, do not overmix.
    6. Pour the batter into the prepared baking dish and spread evenly. Bake for 22-25 min or until a toothpick is inserted and comes out clean or with a few moist crumbs.
    7. Brush freshly pulled espresso shots onto the top of brownies fresh out of the oven, then let the brownies cool completely.
    8. Once the brownies have cooled completely, make the topping by adding the mascarpone, heavy cream, powdered sugar, and vanilla into a stand mixer with the whisk attachment. Whisk on medium-high speed until stiff peaks form. You don’t want it too runny, but you also don’t want to overmix the cream either.
    9. Spread the mixture over the top of the cooled brownies.
    10. In a small bowl whisk together the cocoa powder and espresso powder. Place into a sifter and sift over the top of the cream mixture. Slice, serve, and enjoy!