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When my two dessert obsessions collided in my kitchen last winter I knew I had created something special. These tiramisu brownies are pure heaven combining my fudgy chocolate brownie recipe with a silky coffee mascarpone topping. I honestly can't decide what I love more the rich espresso brownie base or that dreamy cream layer on top. Every bite feels like pure indulgence and they've quickly become the most requested dessert when I have friends over.
Why These Brownies Are Life Changing
I spent weeks perfecting this recipe to get the perfect balance of textures and flavors. The brownie base is incredibly fudgy while the mascarpone layer stays light and creamy. Coffee lovers will go crazy for the espresso flavor that runs through both layers. These brownies are my go to when I want to impress guests but they're simple enough to whip up whenever a chocolate craving hits.
Kitchen Essentials
- 70% Bittersweet Chocolate: 8 ounces, melted; look for high-quality chocolate for rich flavor.
- Espresso Powder: 2 teaspoons (DeLallo brand recommended) to enhance the chocolate flavor.
- Cocoa Powder: ¼ cup Dutch-process for a smoother, intense chocolate taste. Regular cocoa powder can be used as a substitute.
- Dark Brown Sugar: ½ cup for added moisture and deep sweetness.
- Granulated Sugar: ½ cup to balance the sweetness perfectly.
- Mascarpone Cheese: 8 ounces, softened; provides a creamy and authentic tiramisu layer.
- Heavy Whipping Cream: ½ cup, whipped to lighten the mascarpone layer.
- Vanilla Bean Paste: 1 teaspoon for a rich, aromatic flavor in the mascarpone layer.
- Unsweetened Cocoa Powder: For dusting the top, adding a classic tiramisu finish.
Let's Make Magic
- Make the Espresso Brownie Base
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Melt 8 ounces of bittersweet chocolate and set aside. In a mixing bowl, whisk ½ cup dark brown sugar, ½ cup granulated sugar, and 2 teaspoons espresso powder. Stir in melted chocolate, 2 eggs, and ¼ cup cocoa powder until combined. Spread the batter evenly in the pan and bake for 20-25 minutes until the top is slightly cracked.
- Prepare the Mascarpone Layer
- In a clean bowl, beat 8 ounces of mascarpone cheese with 1 teaspoon vanilla bean paste and 2 teaspoons espresso powder until smooth. Fold in ½ cup whipped heavy cream until light and fluffy.
- Assemble the Brownies
- Let the brownies cool completely. Spread the mascarpone cream evenly over the brownie layer, using a spatula to create a smooth surface.
- Dust with Cocoa Powder
- Using a fine-mesh sieve, dust unsweetened cocoa powder generously over the mascarpone layer. This mimics the signature look of tiramisu.
- Chill and Serve
- Refrigerate the brownies for at least 1 hour to set the mascarpone layer. Cut into squares and serve chilled for the best texture and flavor.
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My Baking Secrets
Trust me splurging on good chocolate makes such a difference in these brownies. I love using Dutch process cocoa powder but regular works fine too. Watch your brownies closely while baking you want that crackly top but the center should still be a bit soft. I always pop them in the fridge before serving it really helps that mascarpone layer set up perfectly.
Storage Tips
These brownies stay fresh in an airtight container in the fridge for about 4 days but they never last that long at my house. You can also freeze them individually wrapped for up to 2 months. Just thaw them in the fridge overnight when you're ready to indulge.
Worth Every Bite
I love making these brownies for special occasions or when friends come over for coffee. They always steal the show at dinner parties and potlucks. Sometimes I serve them with a scoop of vanilla ice cream or alongside my afternoon espresso. The combination of coffee and chocolate is pure bliss and I guarantee you'll want to make them again and again.
Frequently Asked Questions
- → Can I use regular instant coffee instead of espresso powder?
Yes, but use 1.5 times the amount called for since instant coffee isn't as strong as espresso powder. The flavor won't be quite as rich but will still work.
- → Why use 70% bittersweet chocolate?
The dark chocolate balances the sweet cream topping. You can use semi-sweet chocolate instead, but reduce the sugar slightly to maintain the right sweetness level.
- → Can I make these ahead of time?
Yes, they keep well in the fridge for up to 3 days. Add the cocoa powder dusting just before serving to keep it looking fresh.
- → Why do my brownies crack on top?
A crackly top is normal and desirable! It forms when the eggs and sugar create a meringue-like crust during baking. The cracks add great texture.
- → Can I freeze these brownies?
Freeze the brownie base without the topping for up to 2 months. Thaw completely and add the mascarpone cream fresh when ready to serve.