Tiramisu Brownies

ABSOLUTE DECADENCE! Tiramisu brownies are a chocolate and coffee lover's dream come true! The bottom brownie layer is rich and SO fudgy and features a hint of espresso powder. It's topped with a layer of soft coffee soaked lady fingers and fluffy whipped mascarpone topping for that tiramisu look, taste, and feel!

what are tiramisu brownies?

Ever since I saw THIS viral tiramisu brownie video on Instagram, I've been SO EXCITED to try making my own because... I mean, tiramisu AND brownies!! Get out of town. It looked and sounded amazing, so I'm finally sharing my version of this deliciously perfect creation.

This tiramisu brownie recipe features 3 delicious layers to channel all the best flavors and textures that you'd find in brownies and tiramisu:

1. Fudgy brownie bottom: This SUPER fudgy brownie bottom is based on my gooey brownie recipe (because why mess with perfection??) We're using a pretty traditional brownie batter but adding a little hint of espresso powder to give it another layer of coffee goodness. You don't taste a strong kick of coffee in the brownie layer because the rest of the flavors are so rich and strong, but it adds a subtle extra bit of flavor and it makes the brownie bottom taste EXTRA chocolatey.
2. Coffee soaked lady fingers: It wouldn't be much of a tiramisu without lady fingers! So we're adding a little layer in between the brownie and mascarpone layers. The coffee also partially soaks into the top of the brownie to give it an even gooier and fudgier texture!
3. Mascarpone cream topping: Simple and just 4 ingredients, this topping is light, airy and smooth. It holds sharp lines after cutting it but almost feels like a mousse! A nice dusting of cocoa powder on top helps complete the whole delicious package.

how to make the fudgy brownie bottom

This recipe starts with the brownie bottom. It's super easy to whip up and produces a SUPER fudgy, dense, and rich brownie! You can always find the full recipe details towards the bottom of the post, but here's a quick little breakdown of how to make the brownie layer:

1. Melt butter then whisk in chocolate and coffee. Melt the butter in a pot until it just starts sizzling and then add in the chocolate and coffee. The residual heat should easily melt everything into a smooth mixture, but you can return the pot to low heat to help it along if there are any undissolved pieces of chocolate.
2. While the butter mixture is still hot, pour it into a bowl with the sugar. By whisking the sugar into the HOT butter mix, it helps quickly cool down the butter and chocolate and also partially dissolves the sugar to help give the brownie its classic appearance and texture. The mixture will look grainy - that's normal!

3. Whisk eggs in, one at a time. It's VERY important that the eggs are at room temperature for this step or the mixture may seize or solidify (or both!)
4. Whisk in vanilla, oil, cocoa, and salt followed by flour. And the brownie batter is officially ready!
5. Bake and cool. Ensure the brownies cool COMPLETELY to room temperature before you layer the tiramisu components on top (otherwise it can create a melty, goopy mess!)

making the tiramisu layers

The tiramisu portion of these brownies comes in the form of coffee soaked lady fingers and a creamy mascarpone topping layered over the cooled brownie base. To make the tiramisu layers:

1. Start by making the coffee soak for the lady fingers. This just involves dissolving coffee and sugar in boiling water. Set it aside to cool completely to room temperature before using. *If it's hot, the lady fingers will oversoak and turn to mush.
2. Very quickly dip lady fingers and arrange on top of the cooled brownie. The key here is to be QUICK. The lady fingers shouldn't be in the coffee for more than about 1 second or (again) they'll oversoak.
3. To make the mascarpone topping, cream together cheese, powdered sugar, and vanilla. Mix until the mixture is combined and lump free.
4. Mix in the heavy cream. Very slowly incorporate the heavy cream into the cheese mixture. If you try to go too quickly, the mixture may clump. After all the cream is added in, whip everything together until the mixture holds stiff peaks.
5. Spread the mascarpone cream on top of the lady finger layer. Once it's all assembled, chill the layered brownie in the fridge for at least 1 hour before dusting with cocoa powder and slicing.

baking brownies

The best brownie in the world can easily go bad if it's under or over baked! To test for perfectly baked brownies, the top should no longer look wet and should have a slightly crackled top. If you insert a sewer into the center of the brownies, it should come out with a few fudgy, moist crumbs. If the skewer comes out with a smooth wet streak of batter, it needs more baking. If the skewer comes out clean, the brownie is overbaked!

how to slice tiramisu brownies

These brownies are actually super easy to slice with beautifully sharp lines! Before cutting, make sure the topping has thoroughly chilled and firmed up to ensure the cuts are clean. Once chilled, use a sharp, straightedged knife and cut straight down. Once the knife has cut through all the layers, carefully slide it out horizontally. Make sure to wipe the knife clean before making the next cut.

If you notice the brownie is sticking to the knife, run the blade under hot tap water, wipe dry, then try again - it should cut more smoothly then. If the brownie sat in the fridge for a long period of time and it's a bit too firm to easily cut through, you can also do the hot water trick or let it sit out at room temperature for about 5 to 10 minutes before cutting.

serving tiramisu brownies

Because of the cheese topping, these brownies should be kept in the fridge and served relatively cold. If you find the brownie has firmed up more than you like as it sits in the fridge, you can set it out at room temperature for about 15 to 20 minutes or until it's softened up slightly before serving. But I do recommend slicing the brownies while they're cold and then let them warm up to your liking - it's just much easier to get clean cuts when they're cold.

Just like with classic tiramisu, these brownies are best served within no more than 4 days. The lady fingers do continue to soften as they sit and they can get overly soft if left for longer than that.

FAQs

What's the best pan to bake brownies?
A heavy duty, light colored metal pan is the best for baking brownies because it heats evenly and at the perfect rate to yield moist and tender brownies. Avoid using glass or ceramic baking pans if you can - they take much longer to heat through and can cause the brownies to dry out. Also avoid thin / dark colored pans as these can burn the edges of the brownies before the center has a chance to cook through.

Can I add alcohol?
Yes! Feel free to add 1 to 2 tablespoons of your favorite coffee liqueur to the coffee soak for the lady fingers.

Are there any alternatives to mascarpone cheese?
Mascarpone cheese can be pricey and isn't really a household staple for a lot of people. So if you want an alternative, a block of cream cheese works perfectly in its place. Just make sure you're using the cream cheese that's sold in bricks / blocks and NOT the spread. Cream cheese spread is softer and will not firm up as nicely. Also keep in mind that cream cheese has a slightly stronger cheese flavor and more of a savory taste, so you may want to increase the amount of powdered sugar to account for the different flavor.

watch how to make tiramisu brownies

View this post on Instagram

A post shared by Mimi | Eats Delightful (@eatsdelightfulblog)

check out these other tiramisu recipes!

• Tiramisu Cupcakes
• Tiramisu Balls
• Tiramisu Cookies
• Classic Tiramisu

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!

---