Tiramisu Brownies
Fudgy dark chocolate brownies topped with a creamy coffee mascarpone layer and cocoa, just like a cozy pan of tiramisu.
Ingredients
Ingredients
- 8 oz dark chocolate chopped
- 1/2 cup unsalted butter cut into pieces
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup all-purpose flour
- 1/4 tsp fine sea salt
- 8 oz mascarpone cheese at room temperature
- 1/2 cup strong brewed coffee or espresso cooled
- 2 tbsp coffee liqueur
- 2 tbsp unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
- Place the chopped dark chocolate and butter in a heatproof bowl set over a pot of gently simmering water, making sure the bowl does not touch the water. Stir until completely melted and smooth, then remove from heat.
- While the chocolate mixture is still warm, whisk in the granulated sugar until well combined and glossy. Let the mixture cool for 2 to 3 minutes.
- Add the eggs one at a time, whisking well after each addition until the batter is thick and smooth.
- Sift the flour and salt over the chocolate mixture and fold gently with a spatula just until no dry streaks of flour remain.
- Pour the brownie batter into the prepared pan and spread it into an even layer.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Transfer the pan to a wire rack and let the brownies cool completely in the pan.
- In a mixing bowl, whisk together the mascarpone, cooled brewed coffee or espresso, and coffee liqueur until smooth, creamy, and slightly thickened.
- Spread the mascarpone mixture evenly over the cooled brownie layer, smoothing the top with an offset spatula.
- Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or until the topping is set and chilled.
- When ready to serve, use a sharp knife run under hot water and wiped dry to cut the brownies into 12 squares.
- Just before serving, dust the tops evenly with unsweetened cocoa powder and transfer the brownies to a serving plate.
Notes
- Make sure the brownies are completely cool before adding the mascarpone layer so it sets properly and does not melt.
- For the cleanest slices, chill the brownies well and wipe the knife clean between each cut.
- Store leftover brownies covered in the refrigerator for up to 4 days.
- For a stronger coffee flavor, replace some of the brewed coffee with additional espresso.
- If you prefer to omit alcohol, replace the coffee liqueur with an equal amount of brewed coffee.
- For the cleanest slices, chill the brownies well and wipe the knife clean between each cut.
- Store leftover brownies covered in the refrigerator for up to 4 days.
- For a stronger coffee flavor, replace some of the brewed coffee with additional espresso.
- If you prefer to omit alcohol, replace the coffee liqueur with an equal amount of brewed coffee.