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Easy Fudgy Tiramisu Brownies Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 48 minutes
  • Yield: 9 large brownies (or 18 smaller servings)

Description

Indulge in these Easy Fudgy Tiramisu Brownies, a decadent fusion of rich chocolate brownies and classic tiramisu flavors. Featuring a moist, fudgy base topped with espresso-soaked ladyfingers and a creamy mascarpone filling, this recipe brings together the best of both desserts in one irresistible treat perfect for any occasion.

Ingredients

Brownie Base

  • 2/3 cup all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup unsweetened Dutch processed cocoa powder
  • 1 tablespoon espresso powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tablespoon vanilla paste or extract

Espresso Mixture

  • 1 cup hot brewed espresso or strongly brewed coffee
  • 2 1/2 tablespoons granulated sugar
  • 1/4 cup Kahlua or coffee liquor (optional)

Mascarpone Cream Filling

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 8 ounces mascarpone cheese
  • 2/3 cup cold heavy whipping cream
  • 2 teaspoons vanilla bean paste or extract

Assembly

  • 16 Savoiardi ladyfingers
  • Unsweetened cocoa powder for dusting

Instructions

  1. Prepare the Baking Pan and Oven: Line a 9×9-inch metal baking pan with foil or parchment paper, ensuring sides are covered for easy removal. Preheat your oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and fine sea salt. Set aside for later use.
  3. Melt Chocolate Mixture: In a microwave-safe measuring cup, combine unsalted butter and bittersweet chocolate chips. Microwave in intervals, stirring until fully melted. Stir in unsweetened cocoa powder and espresso powder until smooth. Set aside.
  4. Combine Sugars and Eggs: In a large bowl, whisk granulated sugar, brown sugar, whole eggs, egg yolk, and vanilla paste or extract until the mixture becomes pale and fluffy, indicating incorporation of air.
  5. Incorporate Chocolate and Flour: Slowly whisk the melted chocolate mixture into the egg mixture until homogenous. Gently fold in the flour and salt mixture until just combined, avoiding overmixing to retain fudgy texture.
  6. Bake Brownie Base: Pour the batter evenly into the prepared baking pan. Bake for 18 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  7. Cool Brownie Base: Remove brownies from the oven and place on a wire rack for 15 minutes to cool. For quicker cooling, transfer the baking pan to the freezer while preparing the remaining components.
  8. Prepare Espresso Mixture: Brew a cup of hot espresso or strong coffee. Stir in 2 1/2 tablespoons granulated sugar until dissolved. Add Kahlua or coffee liquor if desired, otherwise brew extra coffee for soaking ladyfingers. Allow to cool.
  9. Cook Egg Yolks for Filling: Bring a few inches of water to a simmer in a small pot. In a heatproof bowl, combine 2 egg yolks and 1/4 cup granulated sugar. Place over the simmering water, stirring frequently until sugar dissolves and mixture reaches 145°F (63°C) to ensure safe preparation.
  10. Cool Egg Mixture: Remove the bowl from heat and place over an ice bath to cool quickly.
  11. Make Mascarpone Cream: Transfer cooled egg yolk mixture to a stand mixer bowl. Add mascarpone cheese and beat until smooth and fluffy.
  12. Whip Cream and Combine: Add cold heavy whipping cream and vanilla paste or extract to the mixer. Whip with the whisk attachment until stiff peaks form.
  13. Brush Brownie with Espresso: Lightly brush the cooled brownie top with some of the espresso mixture to infuse flavor and moisture. Allow it to absorb fully.
  14. Spread Thin Mascarpone Layer: Spread a thin, even layer of the mascarpone cream over the espresso-soaked brownie base.
  15. Soak Ladyfingers: Quickly dip both sides of each ladyfinger into the espresso mixture, ensuring they are moist but not soggy.
  16. Arrange Ladyfingers: Place the soaked ladyfingers in a single layer on top of the mascarpone layer on the brownies.
  17. Cover with Remaining Mascarpone Cream: Evenly spread the remaining mascarpone filling over the arranged ladyfingers.
  18. Dust with Cocoa Powder and Chill: Dust the top generously with unsweetened cocoa powder. Refrigerate for 1 to 2 hours to allow the filling to set properly.
  19. Slice and Serve: Use a sharp knife, cleaning it between cuts, to slice into nine large brownies. Optionally, cut each brownie in half for 18 smaller servings. Serve chilled and enjoy the rich, decadent tiramisu brownie experience.

Notes

  • For accurate flour measurement, spoon the flour into your measuring cup and level off with a knife rather than scooping directly to avoid dense brownies.
  • If Kahlua or coffee liquor is omitted, brew an extra 1/4 cup of strong coffee or espresso to soak ladyfingers adequately.
  • Ensure eggs are at room temperature to incorporate air properly when whisking.
  • Do not over-bake the brownies as you want a fudgy texture; a few moist crumbs on the toothpick signal doneness.
  • When dipping ladyfingers, a quick dip is enough to avoid sogginess and maintain structure.
  • Refrigerating the assembled brownies helps develop firmness in the mascarpone layer for easier slicing.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/easy-fudgy-tiramisu-brownies-recipe/