Amazing Tiramisu Brownies 1 Hour

No heading needs to be written for the introduction.

Hey there! I’m Daniel, and I started Reciqa because I believe cooking should be a joy, not a chore. For me, it’s all about bringing people together, creating those heartwarming moments over a shared meal. I love dreaming up recipes that feel special but are totally doable, whether it’s a comforting weeknight dinner or a show-stopping dessert like these tiramisu brownies. This recipe is where my love for rich, fudgy brownies meets the sophisticated, coffee-kissed magic of tiramisu. It’s a little bit of indulgence, a lot of deliciousness, and honestly, pure happiness in every bite.

Why You’ll Love These Tiramisu Brownies

Seriously, these tiramisu brownies are a game-changer! They’re:

• Incredibly Easy: We’re talking a simple brownie base and a creamy tiramisu topping – totally achievable for any home cook.
• Pure Indulgence: Imagine rich, fudgy chocolate brownies topped with a dreamy, coffee-infused mascarpone cream. Yes, please!
• A Flavor Explosion: The perfect marriage of deep chocolate, bold coffee, and creamy mascarpone. It’s a dessert experience like no other.
• Perfect for Any Occasion: Whether it’s a potluck, a special celebration, or just a Tuesday treat, these brownies are always a hit.

Gathering Your Ingredients for Perfect Tiramisu Brownies

Alright, let’s get our mise en place ready for these amazing tiramisu brownies! Having everything prepped makes the whole process so much smoother. You’ll need ingredients for two delicious layers:

For the Fudgy Brownie Base:

• 100g unsalted butter, it’s best if it’s softened a bit
• 150g dark chocolate, something good like 60-70% cocoa, chopped up nice and fine
• 2 large eggs, make sure they’re at room temperature so they mix in better
• 50g light brown sugar, for that little hint of caramel
• 100g granulated sugar
• 1 tsp vanilla extract – the good stuff!
• 1 tbsp double cream or heavy cream, just for a little extra richness
• 60g plain all-purpose flour
• 30g unsweetened cocoa powder, for that deep chocolate flavor
• 1/4 tsp salt, just to balance everything out

For the Dreamy Tiramisu Layer:

• 10-12 ladyfingers (savoiardi biscuits), the crisp kind work best
• 210ml brewed coffee, nice and strong, and cooled down
• 250g mascarpone cheese, this needs to be nice and cold
• 150ml double cream or heavy cream, also super cold
• 80g icing sugar (powdered sugar), sifted so there are no lumps
• 1 tsp vanilla extract
• Extra cocoa powder, for that classic tiramisu dusting on top

Essential Equipment for Your Tiramisu Brownies

You won’t need anything too fancy for these! Just make sure you have:

• An 8×8 inch baking dish
• Parchment paper
• A couple of mixing bowls
• A saucepan for melting butter and chocolate
• Whisks (one for eggs, maybe a smaller one for dry ingredients)
• A spatula or wooden spoon for folding
• A small bowl for the coffee dip

Crafting Your Decadent Tiramisu Brownies: Step-by-Step

Okay, now for the fun part – actually making these incredible tiramisu brownies! Don’t worry, it’s totally manageable. We’ll tackle the brownie base first, then move on to that dreamy tiramisu topping. Just follow along, and you’ll have a dessert that’ll blow everyone away.

Baking the Perfect Brownie Base

First things first, let’s get that brownie base going. Preheat your oven to 180°C (350°F) and get your 8×8 inch baking dish ready. Line it with parchment paper, leaving a little overhang – this makes lifting the brownies out later a breeze! Now, chop up your dark chocolate. In a saucepan, melt the butter over medium heat until it’s golden brown and smells nutty. Be careful not to burn it! Pour this glorious browned butter over the chopped chocolate and stir until it’s all smooth and melty. Set that aside to cool slightly.

In a big bowl, whisk your eggs with both sugars until they’re pale, frothy, and the sugar has dissolved – this takes a few minutes, but it’s important for texture! Whisk in the vanilla and the tablespoon of cream. Now, gently pour the slightly cooled chocolate-butter mixture into the egg mixture and whisk until everything is beautifully combined and smooth. In a separate bowl, whisk together your flour, cocoa powder, and salt. Fold these dry ingredients into the wet batter until *just* combined. Seriously, don’t overmix here; we want fudgy brownies, not tough ones! Pour this batter into your prepared pan and bake for about 20 minutes. You want it to be slightly underdone in the center – a toothpick should come out with moist crumbs, not wet batter. Let these beauties cool completely in the pan.

Assembling the Tiramisu Layer

While those brownies are cooling, let’s make the magic happen with the tiramisu layer. First, brew yourself some good, strong coffee and let it cool down a bit. You’ll need about 210ml. Grab your ladyfingers and quickly dip each one into the cooled coffee – just a quick dip, you don’t want them to get soggy! Arrange these coffee-soaked ladyfingers in a single, even layer right over your completely cooled brownie base. Press them down gently so they form a nice, solid layer.

Now for the mascarpone cream! Make sure your mascarpone and heavy cream are nice and cold – this is key for getting that lovely, fluffy texture. In a bowl, beat the cold mascarpone and cold heavy cream together until they’re just combined and starting to soften. Then, add in your sifted icing sugar and the vanilla extract. Beat it all together until it’s thick and holds soft peaks. Be careful not to overbeat, or it can get a bit grainy. Gently spread this luscious mascarpone cream evenly over the layer of ladyfingers. Try to get it as smooth as you can for that elegant finish.

Chilling and Finishing Your Tiramisu Brownies

Once everything is layered up beautifully, cover the pan tightly with plastic wrap. Pop it into the refrigerator for at least 1 to 1.5 hours. This chilling time is super important because it allows the mascarpone cream to set properly, making it firm enough to slice cleanly. It also lets all those delicious tiramisu flavors meld together beautifully with the brownie base.

Before you serve, take them out of the fridge and let them sit at room temperature for about 15-20 minutes. This little bit of warming-up makes the texture even better. Then, just before slicing, give them a generous dusting of cocoa powder using a fine-mesh sieve. It looks so classic and really completes that tiramisu vibe. Slice them up, and get ready for the compliments!

Mastering Your Tiramisu Brownies: Expert Tips

Making these tiramisu brownies is totally doable, but a few little tricks can make them absolutely perfect. For that perfect brownie texture, don’t overmix the batter once you add the flour! Seriously, just fold it in until you don’t see streaks of flour anymore. Overmixing develops gluten, and we want fudgy, not tough. When you bake the brownie base, remember it should be slightly underdone. It will finish cooking as it cools in the pan, which is exactly what we want for that gooey center. For the mascarpone cream, make sure your mascarpone and cream are *really* cold. This helps them whip up thick and creamy without getting runny. If your coffee is too hot when you dip the ladyfingers, they’ll just fall apart, so let it cool a bit! For more baking tips, check out these chewy snickerdoodle cookies.

Ingredient Notes and Potential Substitutions

Using good quality dark chocolate really makes a difference in the brownie layer, so grab your favorite! If you don’t have brewed coffee handy, you can totally use instant coffee granules mixed with hot water – just make sure it cools down first. For the mascarpone, if you can’t find it, a full-fat cream cheese that’s been softened and blended until super smooth can work in a pinch, but mascarpone is really the star here for that authentic Italian flavor. And if you’re not a fan of ladyfingers, maybe some thin slices of pound cake or even some leftover sponge cake could work for soaking up that coffee goodness! You might also enjoy our moist banana bread.

Frequently Asked Questions About Tiramisu Brownies

Got questions about these amazing tiramisu brownies? I’ve got you covered!

Q1. Can I make these tiramisu brownies ahead of time?

Absolutely! These are actually *better* made a day ahead. The flavors really meld together beautifully overnight in the fridge, and the mascarpone layer sets up perfectly. Just keep them covered and chilled until you’re ready to serve.

Q2. My ladyfingers are falling apart when I dip them! What am I doing wrong?

Oh, that can happen! The trick is to dip them *very* quickly – just a second per side. They should absorb just enough coffee to soften but not get mushy. Make sure your coffee isn’t too hot either; let it cool down a bit first. It’s better to do a few quick dips than to soak them too long. Sometimes, using slightly firmer ladyfingers helps too. For more tips on dessert making, you can explore our dessert recipes.

Q3. What’s the best way to get that smooth mascarpone topping?

The key is using cold mascarpone and cold heavy cream. Beat them together until they’re just combined and starting to thicken, then add your sifted powdered sugar and vanilla. Beat until it holds soft peaks, but stop before it gets too stiff or grainy. Gently spreading it with an offset spatula or the back of a spoon usually does the trick for a nice, even layer.

Q4. Can I use a different type of chocolate for the brownie base?

You sure can! While dark chocolate gives that classic rich flavor, you could try semi-sweet chocolate if you prefer a slightly sweeter brownie. Just make sure it’s good quality, as it really impacts the final taste of your tiramisu brownies. Avoid milk chocolate, as it might make the brownies too sweet and less fudgy.

Storing and Reheating Your Delicious Tiramisu Brownies

Leftover tiramisu brownies? Lucky you! The best way to store them is in an airtight container in the refrigerator. Because of that lovely mascarpone cream, they really need to stay chilled to keep their shape and freshness. They’ll stay delicious like this for about 3-4 days. You don’t really need to reheat them, honestly! They’re designed to be enjoyed cold or at room temperature. If you absolutely want them a little warmer, you could try letting them sit out for about 20-30 minutes before serving, but I find them perfect straight from the fridge or after that brief rest. For other dessert ideas, check out our strawberry cheesecake cookies.

Nutritional Information for Tiramisu Brownies

Just a heads-up, these numbers are estimates since everyone’s ingredients and portion sizes can vary a bit! But, a typical serving of these decadent tiramisu brownies usually comes in around:

• Calories: Roughly 350-400 kcal
• Fat: Around 20-25g
• Carbohydrates: About 40-50g
• Protein: Approximately 4-6g

These values can change depending on the specific brands of chocolate, mascarpone, and butter you use, but they give you a good idea of what you’re getting into!

Print