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Tiramisu Brownies

Fudgy dark chocolate espresso brownies topped with a thick layer of creamy mascarpone whip and dusted with cocoa powder.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: Fusion, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter melted
  • 4 oz dark chocolate chopped
  • 1 cup granulated sugar
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup cocoa powder Dutch-processed
  • 1 tbsp instant espresso powder
  • 0.5 tsp salt
Mascarpone Topping
  • 8 oz mascarpone cheese cold
  • 0.5 cup heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder for dusting

Equipment

  • 8x8 Baking Pan
  • Electric mixer
  • Mixing bowls
  • Sieve (for dusting)

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
  2. Melt butter and chopped chocolate together in a microwave-safe bowl. Whisk in espresso powder until smooth.
  3. In a large bowl, whisk eggs, sugar, and vanilla vigorously for 2 minutes until pale.
  4. Whisk the chocolate mixture into the egg mixture. Fold in flour, 1/4 cup cocoa powder, and salt until just combined.
  5. Pour batter into pan and bake for 25-30 minutes. Cool COMPLETELY in the pan (essential).
  6. In a chilled bowl, beat mascarpone and powdered sugar until smooth. Add heavy cream and vanilla; whip until stiff peaks form.
  7. Spread cream over cooled brownies. Chill in fridge for at least 2 hours to set.
  8. Dust generously with cocoa powder before slicing and serving.

Notes

Dip your knife in warm water and wipe clean between cuts for perfect layers.