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–+ servings
Tiramisu brownies. Putting together two of my all time favourite desserts to make one epic mash-up! Fudgy brownie, coffee laced sponge fingers and silky mascarpone cream all topped with a generous dusting of cocoa. Utterly heavenly! Recipe by movers and bakers
5 from 1 vote

Fudgy Tiramisu Brownies

Tiramisu brownies. Combining two classics for the ultimate dessert mashup!
Servings 16 servings
Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 4 hours

Ingredients

For the chocolate brownie

  • 165 g (¾ cup) unsalted butter
  • 75 g (½ cup + 3 tbsp) cocoa
  • 1 tsp vanilla
  • 2 tsp espresso powder (optional)
  • 3 large eggs
  • 220 g (1 cup + 2 tbsp) caster sugar
  • 110 g (½ cup + 1 tbsp) brown sugar
  • 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
  • 0.5 tsp salt

For the tiramisu topping

  • 120 ml (½ cup) hot water
  • 1 tbsp espresso powder
  • 1.5 tbsp coffee liqueur (optional)
  • 25 sponge fingers
  • 230 g (1 cup) mascarpone cheese
  • 200 g (½ cup + 2 tbsp) sweetened condensed milk
  • 260 ml (1 cup + 1 tbsp) double (heavy) cream
  • 2 tsp cocoa powder, for dusting

Instructions

For the chocolate brownie

  • Line an 8”x 8” baking tin with parchment paper and set it aside. Preheat the oven to 180C/350F while you make the brownies
  • Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder, vanilla and espresso (if using), and whisk together until silky smooth.
  • In a separate larger bowl, whisk together the eggs and sugars until evenly combined. Slowly drizzle in the chocolate mixture, beating as you go so it is all evenly mixed together.
  • Into the same mixing bowl, tip in the flour and salt. Fold this into the chocolatey mixture until everything is completely mixed through.
  • Pour the brownie batter into the prepared baking tin and ease it into the corners, levelling the top. Bake in the preheated oven for 22-27 minutes the edges feel firm to touch and the middle has the tiniest wobble. It will take more or less time, depending on your oven, but you want them to appear slightly underbaked. For me, my brownies are done around 24 minutes. Leave to cool completely in the tin before the next steps.

For the tiramisu topping

  • Make the coffee dip. In a flat bowl, mix together the water, espresso powder and coffee liqueur (if using) until combined.
  • Dip one sponge finger at a time in the coffee solution, turning to coat all sides, then place on top of the cool brownie. Arrange the dipped fingers over the top of the brownie in a single layer, making sure they are snugly pressed together. Set aside once done.
  • In a large mixing bowl, whisk the double (heavy) cream until it just reaches stiff peaks. Set aside.
  • Using a separate bowl, tip in the mascarpone and smoosh it to soften and loosen. Add in the condensed milk, then mix the two ingredients together until smooth and combined.
  • Pour the mascarpone mixture into the whipped cream, then fold everything together gently to keep the firmness and structure of the cream. Make sure everything is well combined, scraping down the bowl thoroughly.
  • Spoon the mascarpone filling over the top of the sponge fingers, spreading into an even layer. Smooth out the top, or create a texture if you wish.
  • Sprinkle the top of the mascarpone filling generously with cocoa powder, covering it entirely. Place the tin in the fridge for at least 3-4 hours to chill and set. Cut into squares before serving. Enjoy!

Notes

  • This brownie mixture, if the butter cools a lot, is really quite a thick one. No need to be alarmed by this, the brownies will turn out wonderful once baked!
  • Espresso in the brownies is totally optional. Personally, I love the additional coffee hit, but if you prefer to tone it down, feel free to only use it to soak the sponge fingers.
  • Leave the brownies to cool completely before adding the tiramisu topping layers to the dessert. Adding them too soon, especially the mascarpone topping, will result in it melting and spoiling your beautiful creation!
  • When dipping the sponge fingers in the coffee mixture, don't leave them to sit in it. Just place in, turn once and then lift out and place on the brownies.
  • Always whisk the cream separately to stiff peaks before folding together with the mascarpone mixture. If you try to whisk everything together at once, it will not firm up quite the same.
  • You can swirl or mark a pattern on top of the mascarpone mixture if you wish, rather than making it entirely smooth as I did.
  • Dust the top with as much or little cocoa as you wish. I love the contrast between the cream and dark cocoa, but if you prefer less cocoa, simply make it a light dusting instead.
  • When cutting, use a sharp knife to cut the brownies, and wipe the knife clean in between cuts for a really neat finish.
    • Author: Andrea
    Calories: 424kcal
    Course: Brownies + Blondies, Christmas
    Cuisine: American, British, International, Italian
    Keyword: Brownie Tiramisu Mashup, Creamy Mascarpone Frosting, Eggless Mascarpone Filling, Fudgy Chocolate Base, Italian-Inspired Baking, Tiramisu Brownies

    Nutrition

    Calories: 424kcal