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noorbakesss
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Tiramisu Brownies
Indulge in these decadent Tiramisu Brownies, a delightful fusion of classic rich brownies and the creamy, coffee-infused flavors of Tiramisu. This recipe features a moist brownie base, a middle layer of coffee-soaked ladyfingers, and a luscious mascarpone cream topping, all finished with a dusting of cocoa powder. A truly irresistible dessert that's arguably better than traditional brownies!
#Tiramisu Brownies
#Dessert
#Baking
#Chocolate
#Coffee
#Mascarpone
#Italian-American
#Fusion
Finished Tiramisu Brownies, dusted with cocoa
Recipe Information
30m
Prep Time
30m
Cook Time
5h
Total Time
12
Servings
Medium
Fusion (Italian-American)
English
Nutrition (per serving)
400
Calories
7g
Protein
45g
Carbs
30g
Fat
A slice showing the distinct layers
Ingredients
Servings: 12
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Full pan of brownies ready for serving
Instructions
0/12 completed
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- Preheat your oven to 175ยฐC (350ยฐF). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal.5m
Preview5mPreviewPreheat your oven to 175ยฐC (350ยฐF). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal. - In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter browns and smells nutty. This usually takes 5-7 minutes. Immediately transfer to a heatproof bowl to stop cooking.7mPreview7mPreviewIn a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter browns and smells nutty. This usually takes 5-7 minutes. Immediately transfer to a heatproof bowl to stop cooking.
- Add the chopped chocolate to the hot browned butter and let it sit for a minute, then stir until completely melted and smooth. Set aside to cool slightly.3m
Preview3mPreviewAdd the chopped chocolate to the hot browned butter and let it sit for a minute, then stir until completely melted and smooth. Set aside to cool slightly. - In a large bowl, whisk together the caster sugar and eggs until light in color and fluffy. This can take about 2-3 minutes with an electric mixer.3mPreview3mPreviewIn a large bowl, whisk together the caster sugar and eggs until light in color and fluffy. This can take about 2-3 minutes with an electric mixer.
- Gradually fold the cooled chocolate-butter mixture into the egg mixture until just combined. Sift in the plain flour, cocoa powder, and salt. Fold gently until no streaks of flour remain, being careful not to overmix.2m
Preview2mPreviewGradually fold the cooled chocolate-butter mixture into the egg mixture until just combined. Sift in the plain flour, cocoa powder, and salt. Fold gently until no streaks of flour remain, being careful not to overmix. - Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.30m
Preview30mPreviewPour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. - Let the brownie base cool completely in the pan on a wire rack. This is crucial before adding the next layers, ideally chilling in the refrigerator for at least 30 minutes once cooled to room temperature.1h
Preview1hPreviewLet the brownie base cool completely in the pan on a wire rack. This is crucial before adding the next layers, ideally chilling in the refrigerator for at least 30 minutes once cooled to room temperature. - Prepare the mascarpone cream topping: In a large bowl, combine the chilled double cream, mascarpone, and sugar. Whisk with an electric mixer on medium-high speed until firm peaks form. Be careful not to overmix, or it may curdle.4m
Preview4mPreviewPrepare the mascarpone cream topping: In a large bowl, combine the chilled double cream, mascarpone, and sugar. Whisk with an electric mixer on medium-high speed until firm peaks form. Be careful not to overmix, or it may curdle. - Dip each ladyfinger biscuit briefly into the cooled strong coffee, just enough to moisten but not saturate, typically 1-2 seconds per side. Arrange a single layer of soaked ladyfingers over the cooled brownie base, trimming if necessary to fit snugly.5m
Preview5mPreviewDip each ladyfinger biscuit briefly into the cooled strong coffee, just enough to moisten but not saturate, typically 1-2 seconds per side. Arrange a single layer of soaked ladyfingers over the cooled brownie base, trimming if necessary to fit snugly. - Spread the mascarpone cream topping evenly over the layer of coffee-soaked ladyfingers.2m
Preview2mPreviewSpread the mascarpone cream topping evenly over the layer of coffee-soaked ladyfingers. - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set properly.4h
Preview4hPreviewCover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set properly. - Once thoroughly chilled, use the parchment paper overhangs to carefully lift the brownies out of the pan. Dust generously with unsweetened cocoa powder just before slicing and serving.2mPreview2mPreviewOnce thoroughly chilled, use the parchment paper overhangs to carefully lift the brownies out of the pan. Dust generously with unsweetened cocoa powder just before slicing and serving.
๐ก Tip: Click on any step to mark it as completed and track your cooking progress!