These beautiful brownies taste just like a tiramisu – with a mascapone layer and a dusting of cocoa powder, they almost taste better than the real thing!
This year has been so busy that I haven’t found time or energy to host a chocolate tasting party since… right after COVID? Sadly, I am finding less time to try new recipes. Sigh. Luckily for me, I am no longer the sole baker in the house. I get pleasantly surprised when I come downstairs and get a whiff of a batch of brownies or a freshly baked tray of cookies. Yes, we are lucky indeed.
Addie asked if she could buy some mascarpone at the store, and we happily obliged. One afternoon, she made these tiramisu brownies, much to our delight. I helped her measure out the chocolate, and she painstakingly chopped over a pound of it. Once the brownies were baked, she mixed together the mascarpone layer, and then I taught her how to dust the top with cocoa powder (hint: we used this tool).
The tiramisu brownies tasted amazing, and they got even better the next day. I stored them in the refrigerator uncovered. If you cover these, note that the condensation will likely drip down onto the top of your dusting of cocoa powder and leave wet splotches. Don’t cut the brownies until ready to serve. They will stay fudge-like and will not dry out (not even after a week).
Hope you like these as much as we did. I almost like these better than real tiramisu! Almost. 🙂
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Tiramisu brownies
Ingredients
Espresso brownies
- 1 cup (2 sticks or 16 Tablespoons) unsalted butter
- 14 ounces bittersweet chocolate chopped
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 5 large eggs
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 Tablespoon vanilla extract
- 1 Tablespoon instant espresso powder
Espresso cream layer
- 8 ounces mascarpone
- 1 cup heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 Tablespoon vanilla bean paste you can substitute with 1 teaspoon vanilla extract
- 1 Tablespoon instant espresso powder
Topping
- 1 Tablespoon unsweetened cocoa powder
Instructions
Make the espresso brownies
- Preheat your oven to 350℉. Generously grease or line a 9" x 13" rectangular baking pan and set aside.
- In a small saucepan set over low heat, melt the butter.
- Add the chopped chocolate and stir continuously. Set aside and let cool.
- In a small bowl, whisk together the flour, espresso powder, and cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the eggs, sugar, salt, and vanilla together on medium speed. The eggs should become pale and thick. This might take 4 or 5 minutes.
- Using a spatula, gently fold in the cooled chocolate.
- Fold in the dry ingredients, mixing until everything just comes together. Do not over mix.
- Transfer the batter into your prepared baking pan and bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the brownies to cool (they will firm up as they set).
Make the espresso cream
- In the clean bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, beat the mascarpone with the heavy cream on medium speed for about 30 seconds.
- Add in the sugar, salt, vanilla, and the espresso powder. Continue mixing for about 2 minutes. Set aside.
Assemble the brownies
- Once the brownies have cooled completely, pour the espresso cream on top. Use a spatula or offset spatula to smooth the top.
- Use a fine mesh sieve or duster to sprinkle cocoa powder on top.
- For best results, place the brownies in the refrigerator to cool before slicing and serving. Do not slice them until ready to serve (if you aren't going to eat all of them at once, only slice the pieces you want to eat now. Otherwise, you risk drying out the brownies).