Fudgy Tiramisu Brownies with Espresso and Whipped Mascarpone
A rich, fudgy brownie layered with coffee-soaked ladyfingers and topped with fluffy whipped mascarpone cream. The ultimate chocolate + coffee dessert!
Ingredients
Brownie Base:
- ½ cup unsalted butter
- 4 oz dark chocolate chopped
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp espresso powder
- ⅔ cup all-purpose flour
- ¼ tsp salt
Middle Layer:
- 8 –10 ladyfingers
- ½ cup strong brewed coffee or espresso
Mascarpone Topping:
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup heavy whipping cream
Optional Garnish:
- Unsweetened cocoa powder
- Chocolate shavings
- Whole coffee beans for decoration
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
- Melt butter and chocolate until smooth. Stir in sugars, eggs, vanilla, and espresso powder. Mix in flour and salt.
- Spread into prepared pan and bake 22–25 minutes. Cool completely.
- Dip ladyfingers briefly in coffee. Layer on top of cooled brownies.
- Beat mascarpone, powdered sugar, and vanilla until smooth.
- Whip cream to stiff peaks. Fold into mascarpone.
- Spread over ladyfingers. Chill at least 4 hours or overnight.
- Dust with cocoa and garnish before slicing.
Notes
- Chill overnight for best slicing and flavor.
- Substitute Kahlua or coffee liqueur for some of the coffee if desired.
- Store chilled up to 5 days or freeze for up to 1 month.