Tiramisu Brownies Recipe
These Tiramisu Brownies start with a fudgy brownie base, espresso ladyfingers, and creamy mascarpone topping. A delicious twist on a classic tiramisu recipe.
Servings: 16 bars
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Ladyfinger Layer
- ½ cup hot water
- 1 Tablespoon instant Espresso powder
- 1 Tablespoon granulated sugar
- 1 Tablespoon Marsala wine see notes
- 10 ladyfinger cookies, trimmed to fit if needed
For the Topping
- 8 ounce mascarpone cheese
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsweetened cocoa powder, for dusting, optional
Instructions
For the Brownies
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla extract.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients.
- Pour batter into dish and bake for about 45 minutes. Remove from oven and cool completely before adding the topping.
For the Ladyfinger Layer
- In a bowl, combine hot water, espresso, sugar, and marsala wine until dissolved. Let cool slightly.
- Quickly dip each ladyfinger cookie into the espresso mixture for a couple seconds per side (don't over soak), then layer them tightly across the top of the cooled brownies. Trim the ends if needed.
For the Topping
- In a large mixing bowl, beat mascarpone cheese with cream, sugar, and vanilla extract. Beat until medium stiff peaks form.
- Spread cheese over the top of the ladyfinger layer. Dust with unsweetened cocoa powder. Chill for 4-6 hours, or overnight, for best texture.
Notes
- Marsala wine – A sweet marsala wine is traditional in this dessert. However, you can also use brandy, rum or a coffee liqueur like Kahlua if desired. Or swap it all for rum extract.
- Don’t over-soak the ladyfingers. A super quick dip (1–2 seconds per side) is all you need. They should be soft, not soggy.
- Trim the ladyfingers as needed to fit your pan. A snug single layer looks cleaner and makes it easier to slice pretty squares later.
- Beat the mascarpone filling just until thick and fluffy. Overmixing can cause it to separate or turn grainy, stop once you see medium peaks.
- Chill before slicing. Give it a solid 4–6 hours (or overnight) in the fridge to let the layers set, the ladyfingers to soften, and the flavors come together.
- Storage. Keep covered in the refrigerator for up to 4 days. Serve cold.
Nutrition
Serving: 1bar
