Description
Decadent Tiramisu Brownies combine rich chocolate brownie layers with classic tiramisu flavors, featuring coffee-soaked ladyfingers and a creamy mascarpone and cream cheese topping swirled with extra brownie batter. This unique dessert blends the best of two favorites into an indulgent treat perfect for gatherings or special occasions.
Ingredients
Brownie Batter
- 12 ounces chocolate chips
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 whole eggs
- 4 egg whites
- 1 cup cake flour
Topping & Filling
- 8 ounces mascarpone cheese, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 4 egg whites
- 2 teaspoons pure vanilla extract
Additional Ingredients
- 1 package soft ladyfingers
- 1 cup Italian roast coffee, brewed
Instructions
- Melt Chocolate: In a large bowl, melt the chocolate chips by placing them in a microwave-safe bowl and microwaving in short intervals, stirring until smooth. Set aside to cool slightly.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 13 x 9-inch baking pan with parchment paper, ensuring some overhang for easy removal of brownies later.
- Make Brownie Batter: Using a stand mixer fitted with the paddle attachment, combine the melted chocolate and softened butter. Beat in 1 cup sugar followed by the 4 whole eggs and 4 egg whites until well incorporated. Add the cake flour and mix on low speed just until combined to avoid overmixing. Pour the batter into the prepared pan, reserving 1 cup of batter for topping.
- Add Ladyfingers and Coffee: Arrange the ladyfingers upside down over the brownie batter, pressing down gently to ensure they sit flat. Using a pastry brush, soak the ladyfingers carefully with brewed Italian roast coffee until fully saturated but not soggy.
- Prepare Cream Topping: In a separate bowl, combine mascarpone cheese, cream cheese, 1/4 cup sugar, 4 egg whites, and vanilla extract. Mix until smooth and creamy. Spread this mixture evenly over the coffee-soaked ladyfingers.
- Swirl Brownie Batter: Drop spoonfuls of the reserved brownie batter over the cream cheese layer. Using a toothpick or knife, gently swirl the brownie batter to create a marbled effect with the cream topping.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the center is nearly set and the edges start pulling away from the pan. Avoid overbaking to keep a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brownies out of the pan. Slice into 24 servings and enjoy.
Notes
- Ensure the mascarpone and cream cheese are at room temperature for easier mixing and smoother texture.
- Do not soak the ladyfingers too much to prevent a soggy brownie base.
- Use cake flour as it produces a delicate crumb for these brownies, but all-purpose flour can be substituted with a slight texture difference.
- For stronger coffee flavor, use espresso instead of brewed coffee.
- Allow brownies to cool completely before slicing to maintain clean cuts and structure.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
