Tiramisu Brownies
A decadent fusion of rich, espresso-infused brownies and creamy, rum-kissed mascarpone topping. These tiramisu brownies balance the deep, chocolatey base with the airy elegance of traditional tiramisu, creating the ultimate indulgent dessert.
Ingredients
- ½ cup Unsalted Butter Melted
- ¾ cup Granulated Sugar Can reduce by ¼ cup if preferred
- 1 tbsp Espresso Powder Do not substitute with instant coffee
- 1 tsp Vanilla Extract Enhances chocolate and coffee flavors
- 2 large Eggs Room temperature for best results
- ¾ cup All-Purpose Flour Can use gluten-free flour blend
- ¾ cup Dutch-Processed Cocoa Powder Guittard Rouge recommended
- 6 pieces Ladyfingers Broken into smaller sections
- 8 oz Mascarpone Cheese Room temperature for smooth consistency
- ¼ cup Powdered Sugar Sifted for a lump-free topping
- 1 tbsp Kahlúa (Optional) Adds a touch of coffee liqueur flavor
- 1 tbsp Dutch-Processed Cocoa Powder For dusting the finished brownies
Instructions
- Preheat oven to 325°F (165°C) and line an 8x8-inch pan with parchment paper.
- In a bowl, whisk together melted butter, granulated sugar, espresso powder, and vanilla extract until combined.
- Add eggs one at a time, whisking after each addition until smooth.
- Sift in the flour and cocoa powder, folding gently until just combined. Do not overmix.
- Pour batter into the prepared pan and press ladyfinger pieces into the surface lightly.
- Bake for 28-32 minutes, until the edges pull away slightly and the center remains slightly soft.
- While brownies cool, whisk together mascarpone, powdered sugar, and Kahlúa (if using) until smooth.
- Spread mascarpone mixture evenly over the cooled brownies.
- Dust the top with cocoa powder for a classic tiramisu finish.
- Chill for at least 2 hours before slicing for the best texture.