The tiramisu brownies are the perfect dessert for those who love the combination of chocolate and coffee. A delicious reinterpretation of the classic tiramisu, consisting of a rich and soft brownie base, topped with a layer of coffee-soaked ladyfingers and completed with a fluffy whipped mascarpone cream.
Three layers of pure delight that combine into a creamy and intense bite: the sweetness of mascarpone, the bold aroma of coffee, and the richness of chocolate come together in a dessert that captivates at first taste. The best of two iconic desserts, in one irresistible creation!
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 6 Hours 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients for Tiramisu Brownies
- 7 oz dark chocolate
- 10 tbsp butter
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 3 eggs
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 1 lb mascarpone
- 3/4 cup heavy cream
- 6 oz ladyfingers
- 1/2 cup powdered sugar
- 7 oz coffee
- to taste unsweetened cocoa powder (for garnish)
Tools
- Bowls
- Electric Whisks
- Hand Whisk
- Spatula
- Baking Pan
- Parchment Paper
- Sieve
- Oven
Steps to Prepare Tiramisu Brownies
Melt the dark chocolate with the butter in a double boiler or microwave, then let it cool slightly.
In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture. Pour in the melted chocolate and mix with a whisk until you have a smooth cream.
Sift the flour, cocoa, baking powder, and salt, then fold the dry ingredients in with a spatula, mixing gently.
Line the baking pan with parchment paper, pour the batter, and level it. Bake in a preheated static oven at 356°F for about 15 minutes or until a toothpick comes out clean.
Let the base cool completely for at least an hour.
Whip the heavy cream cold with electric whisks.
Add the mascarpone and powdered sugar and continue whipping until the cream is smooth, soft, and stable.
Prepare the coffee and let it cool. You can sweeten it or not, depending on your taste.
Place the ladyfingers soaked in coffee (one or two seconds per side) on top of the brownie base, covering the entire surface.
Spread the mascarpone and cream mixture over the ladyfingers and level it carefully with a spatula.
Place the dessert in the fridge for at least an hour (better two) so that it sets and the flavors meld.
Before serving, dust with unsweetened cocoa powder and cut into slices or squares.
Storage
The tiramisu brownie can be stored in the fridge for up to 4 days, well covered with plastic wrap or in an airtight container.
You can also freeze it for up to 2 months: when ready to enjoy, let it thaw in the fridge for a few hours.
The tiramisu brownie can be stored in the fridge for up to 4 days, well covered with plastic wrap or in an airtight container.
You can also freeze it for up to 2 months: when ready to enjoy, let it thaw in the fridge for a few hours.
Variations
With decaffeinated coffee: perfect if you want to serve it to children too.
With classic mascarpone cream: add 2 yolks whipped with sugar for a more traditional taste.
With cocoa cookies: you can replace ladyfingers with Pavesini or dry cookies soaked in coffee.
Gluten-free: use rice flour or gluten-free baking mix and gluten-free ladyfingers.
Tips
Do not soak the ladyfingers too much: they should be moist but not soggy.
For an even more intense flavor, add a tablespoon of coffee liqueur or rum to the soaking coffee.
If you want a more elegant effect, you can assemble the dessert in individual cups or glasses.
FAQ (Questions and Answers)
Can I make it ahead of time?
Yes! In fact, it tastes even better the next day, when the flavors meld perfectly.
Can I use another base instead of brownie?
You can replace it with a chocolate sponge cake or a cookie and butter base, but the texture of the brownie is unbeatable!
Is it necessary to use cream?
Yes, in this eggless version, it is preferable to use cream because it helps provide structure and lightness to the mascarpone cream.
