Tiramisu Brownies
About this recipe
If you're a fan of tiramisu and brownies, you’ll fall head over heels for these Tiramisu Brownies. These indulgent treats combine the rich, dense texture of brownies with the creamy, coffee-laced layers of tiramisu. The brownie base is perfectly fudgy, while the topping is made of whipped mascarpone and a touch of cocoa powder, creating a sweet contrast of textures and flavours.
With every bite, you get the deep richness of chocolate alongside the smooth, coffee-infused notes that make tiramisu so irresistible. This dessert is perfect for any occasion, whether it’s a special dinner or a simple weekend treat!
FAQ: Tiramisu Brownies
1. Can I make these brownies ahead of time?
Yes! You can bake the brownies a day ahead and store them in an airtight container. The flavours actually improve as they sit! Just make sure to add the mascarpone layer just before serving.
2. How can I make these less sweet?
If you're looking to cut down on sweetness, try using a bit less sugar in the brownie batter or opt for a darker chocolate. You can also reduce the amount of mascarpone topping or use a less sweetened version of it.
3. Can I make them without coffee?
Yes! If you prefer not to use coffee, you can replace it with milk or almond milk for a similar moist texture. For a non-caffeinated version, you could also use chocolate milk or simply omit the coffee entirely.
4. Can I freeze these brownies?
Yes! You can freeze the brownies without the mascarpone topping. Wrap them tightly in plastic wrap or store them in a freezer-safe bag. When you’re ready to enjoy, thaw them and then add the mascarpone layer.
5. Can I use a different type of cheese instead of mascarpone?
While mascarpone gives the signature creamy, smooth texture, you can substitute it with cream cheese or ricotta. Keep in mind the flavour will be slightly different but still delicious!
These Tiramisu Brownies are the perfect balance of indulgence and coffee goodness—treat yourself and your loved ones to a bite of bliss!
Ingredients
Brownie Base:
- 200g good quality dark chocolate, chopped
- 150g butter, melted
- 200g light brown sugar
- 2 eggs
- 100g plain flour
Tiramisu Layer:
- 175g mascarpone cheese
- 300g double cream
- 175g ladyfingers (1 pack)
- 150ml strong brewed coffee, cooled
- 2 tbsp cocoa powder (for dusting)
Brownie Base:
- 400g good quality dark chocolate, chopped
- 300g butter, melted
- 400g light brown sugar
- 4 eggs
- 200g plain flour
Tiramisu Layer:
- 350g mascarpone cheese
- 600g double cream
- 350g ladyfingers (2 packs)
- 300ml strong brewed coffee, cooled
- 4 tbsp cocoa powder (for dusting)
Brownie Base:
- 600g good quality dark chocolate, chopped
- 450g butter, melted
- 600g light brown sugar
- 6 eggs
- 300g plain flour
Tiramisu Layer:
- 525g mascarpone cheese
- 900g double cream
- 525g ladyfingers (3 packs)
- 450ml strong brewed coffee, cooled
- 6 tbsp cocoa powder (for dusting)
Ingredients
Brownie Base:
- 7oz good quality dark chocolate, chopped
- 5oz butter, melted
- 7oz light brown sugar
- 2 eggs
- 3.5oz plain flour
Tiramisu Layer:
- 6oz mascarpone cheese
- 10.5oz double cream
- 6oz ladyfingers (1 pack)
- 5 fl oz strong brewed coffee, cooled
- 2 tbsp cocoa powder (for dusting)
Brownie Base:
- 14oz good quality dark chocolate, chopped
- 10.5oz butter, melted
- 14oz light brown sugar
- 4 eggs
- 7oz plain flour
Tiramisu Layer:
- 12oz mascarpone cheese
- 21oz double cream
- 12oz ladyfingers (2 packs)
- 10 fl oz strong brewed coffee, cooled
- 4 tbsp cocoa powder (for dusting)
Brownie Base:
- 21oz good quality dark chocolate, chopped
- 15.8oz butter, melted
- 21oz light brown sugar
- 6 eggs
- 10.5oz plain flour
Tiramisu Layer:
- 18.5oz mascarpone cheese
- 31.5oz double cream
- 18.5oz ladyfingers (3 packs)
- 15 fl oz strong brewed coffee, cooled
- 6 tbsp cocoa powder (for dusting)
Instructions
- Preheat the oven to 170°C (fan 150°C) / 340°F. Grease and line a 20cm (8-inch) square baking tin with parchment paper.
- Prepare the brownie batter: Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water (or microwave in short bursts). Stir until smooth.
- Whisk in the light brown sugar until combined, then add the eggs, one at a time, whisking well after each addition.
- Sift in the plain flour and gently fold until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and bake for 22-25 minutes, or until the centre is just set. Let it cool completely in the tin.
- Prepare the tiramisu layer: In a bowl, whisk together the mascarpone and double cream until smooth and thick.
- Quickly dip the ladyfingers into the cooled coffee (don’t soak them too long or they’ll become soggy). Arrange them in a single layer over the cooled brownie.
- Spread the mascarpone mixture evenly over the ladyfingers, smoothing it with a spatula.
- Chill for at least 2 hours (or overnight) to allow the flavours to meld and the layers to set.
- Dust with cocoa powder before slicing and serving. Enjoy this rich and creamy tiramisu brownie fusion!
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