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Tiramisu Brownies With Mascarpone Coffee Cream
Tiramisu meets brownies (yes, you read that right). This is a tasty dessert, my latest obsession and it has a combo of textures that melt in your mouth. Let’s get baking…
I’m yet to find a brownie recipe tastier than these homemade tiramisu brownies. The flavour is exceptional, and for my fellow coffee lovers, I’ve put espresso both in the brownie batter and cream topping.
I’ve had a couple of requests to make this, and after a few trials, here it is! I’m so excited to get this recipe out because the end result tastes amazing. I like to call it indulgence on a plate!
I’ve never been a huge fan of tiramisu because of the soggy lady fingers, but I’ve always loved the cream. So, I skipped adding lady fingers. Instead, this recipe has a fudgy brownie base and a smooth mascarpone cream on top. Oh, and I can’t forget a dusting of cocoa powder to finish it all off.
Recipe Ingredients
Below are the ingredients I used to make this dessert:
- Espresso Brownies: To make the rich and fudgy brownie batter, I used butter, dark chocolate, cocoa powder, plain flour, medium eggs, light brown sugar, caster sugar, salt, vanilla extract and one espresso shot.
- Espresso Mascarpone Cream: I whisk together, mascarpone, double cream, icing sugar, vanilla extract and an espresso shot.
- Cocoa Powder: I sprinkle cocoa powder on top of the mascarpone cream like a standard tiramisu.
Make An Espresso Shot With Instant Coffee
If you don’t have an espresso machine, you can mix two teaspoons of instant coffee with two tablespoons of water to create one espresso shot. You can even double the ingredients to create a double espresso shot.
Also, if you’re not a fan of coffee, then you don’t have to include it in the brownie batter or cream mixture.
How To Make Tiramisu Brownies
Here’s a summary of how I make these delicious tiramisu brownies. You can get the full recipe instructions on the recipe card below:
I start by making the brownie. To do this, I melt butter and dark chocolate together. In a separate bowl, I whisk together eggs, sugars and vanilla extract until it’s pale and has doubled in size.
To the whisked egg mixture, I pour in an espresso shot and the melted chocolate mixture and whisk everything together until it’s combined.
Next, I add flour, cocoa powder and salt and gently whisk it into the brownie batter. Then I bake it in the oven for around 25 minutes and leave it to cool down whilst I make the espresso mascarpone cream.
I find making the cream is super simple. I add mascarpone and double cream to a bowl and whisk it together before whisking in icing sugar, vanilla extract and a shot of espresso. Then I pour it over the cooled brownie and sprinkle over a dusting of cocoa powder.
My Top Tips
Always make sure the brownie has fully cooled down before adding the cream topping, otherwise it will just melt off the sides and be a mess. If this does happen, you can scoop it into bowls with the brownie and enjoy it that way instead. To quicken the chilling time, I store the brownie in the fridge for around 30 minutes.
Sometimes I like to make the coffee cream layer a day in advance, just to make this recipe smoother and quicker to make. I also like to use some of the mascarpone cream to make my favourite tiramisu latte!
I used a 9 by 13 inch tin, which gave me chunky brownies (like in my pictures). Generally, the smaller the size of tin used the chunkier the slices will be.
How To Store
These tiramisu brownies need to be stored in the fridge as they have a cream topping. I like to place mine in an airtight container, store it in the fridge and cut slices as and when I’m peckish.
You could also place individual slices in an airtight container or in a large plate and cover it with cling film before placing it in the fridge.
How To Serve Tiramisu Brownies
My go-to serving for this dessert is actually a hot cup of coffee, however, being mindful that there’s coffee both in the brownie and cream, if you’re going to be coffeed-out, then I recommend a nice orange hot chocolate or Biscoff hot chocolate.
For something cooler, a milkshake is a must, or you can serve it with a side of ice cream like this homemade honeycomb ice cream or this Biscoff ice cream (and you don’t need a machine to make it!!).
More Brownie Recipes
I know I’m pretty much obsessed with tiramisu brownies right now, but I also love these brownies below:
- Kinder Bueno Brownies
- Brownie Blondies (another fusion of two desserts)
- Mini Egg Brownies
Tiramisu Brownies
Equipment
Ingredients
Coffee Brownie
- 120 g Plain Flour
- 230 g Butter
- 200 g Caster Sugar
- 140 g Light Brown Sugar
- 200 g Dark Chocolate
- 50 g Cocoa Powder
- 5 Medium Eggs
- 1 tsp Vanilla Extract (Optional)
- ½ tsp Salt
- 30 ml One Espresso Shot (2 tsp instant coffee with 2 tbsp water)
Mascarpone Coffee Cream
- 250 g Mascarpone
- 240 ml Double Cream (Or Heavy Cream)
- 50 g Icing Sugar
- 1 tsp Vanilla Extract
- 30 ml One Espresso Shot (2 tsp instant coffee with 2 tbsp water)
Cocoa Dusting
- 2 tbsp Cocoa Powder
Instructions
Making The Coffee Brownie
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a 9 by 13 inch baking tin with parchment paper.
- Melt butter and chocolate together in the microwave or in a pan and set it aside to cool down.230 g Butter, 200 g Dark Chocolate
- Place caster sugar, light brown sugar, eggs and vanilla extract into a large mixing bowl. With an electric whisk, whisk the mixture until it becomes pale, frothy and has doubled in size.200 g Caster Sugar, 140 g Light Brown Sugar, 5 Medium Eggs, 1 tsp Vanilla Extract
- Pour an espresso shot (that's cooled down) and the dark chocolate and melted butter mixture into the whisked eggs mixture. Whisk together until combined.30 ml One Espresso Shot
- Sift plain flour, salt and cocoa powder over the mixture, then whisk again until it's evenly combined.120 g Plain Flour, 50 g Cocoa Powder, ½ tsp Salt
- Pour the brownie mixture into a lined baking tray and spread evenly using a spatula or spoon.
- Bake it in the oven for 25 minutes and then leave it to cool down for at least 30 minutes. In this time, you can make the mascarpone coffee cream.
Making The Mascarpone Coffee Cream
- Add mascarpone and double cream to a large mixing bowl and whisk together until combined.250 g Mascarpone, 240 ml Double Cream
- Add vanilla extract, icing sugar and a shot of espresso and whisk together until combined.50 g Icing Sugar, 1 tsp Vanilla Extract, 30 ml One Espresso Shot
- Spread the cream over the brownie, creating a smooth and even layer.
Cocoa Dusting
- Finish with an even-coating of cocoa powder2 tbsp Cocoa Powder
Video
Notes
Want To Add Sponge Fingers?
If you want to add sponge fingers to this recipe, instead of (or in addition to) adding espresso to the brownie mixture, use the espresso to soak the lady fingers in for at least 20 minutes. Then layer the soaked fingers on top of the baked brownie and spread the mascarpone cream on top with a dusting of cocoa powder.Increase The Coffee Intensity
If you want to increase the coffee flavour, then I recommend adding a double shot of espresso to the brownie batter and the mascarpone cream. With just one shot, I find the coffee flavour is subtle in the brownie batter but comes through more in the cream mixture (which is perfect for me).Nutrition
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