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This indulgent dessert combines thick, fudgy brownies with the classic flavors of tiramisu for a sweet ending perfect for sharing with a small group. Espresso-dipped ladyfingers layered atop a rich chocolate base get topped with a fluffy, creamy mascarpone mixture. The coffee notes shine with real espresso and a touch of coffee liqueur if you want a little extra kick. Finishing with a dusting of Dutch cocoa powder balances the sweetness beautifully. Chilling the brownies helps firm up the layers, making slicing clean and easy while melding together those irresistible tastes.
When I first made these, I was craving both brownies and tiramisu but did not want a huge dessert. Now this recipe is my go-to when I want an elegant treat without the fuss or waste.
Ingredients
- Semi-sweet chocolate chips: for rich chocolate flavor look for shiny, smooth chips without any gray streaks
- Unsalted butter: to create a fudgy, moist brownie base melt gently for smooth chocolate
- Dutch process cocoa powder: intensifies the chocolate depth use the darkest variety you can find for best results
- Instant espresso powder: for a strong coffee punch get a fine powdered brand that dissolves easily
- Granulated sugar: adds sweetness to both the brownies and the mascarpone cream balanced sweetness is key
- All-purpose flour: keeps the brownies soft yet dense fresh flour works best for texture
- Fresh eggs: with golden yolks create a rich, velvety brownie batter
- Salt: enhances both the chocolate and coffee flavors use fine sea salt for subtle lift
- Espresso or strong cold brew coffee: cool completely before soaking ladyfingers for best flavor without watering down the cream
- Coffee liqueur: optional but adds complexity to the coffee soak
- Ladyfingers: provide that classic tiramisu bite choose thin and crispy for the right texture
- Mascarpone cheese: makes the cream layer super creamy pick a fresh tub for best flavor and texture
- Heavy whipping cream: cold is crucial for whipping up soft, fluffy peaks
- Vanilla bean paste: adds warmth and depth look for the one with visible vanilla seeds
Instructions
- Prepare the Pan:
- Butter and line an 8 by 4 inch loaf pan with parchment paper this makes removing the brownies a breeze once baked
- Melt the Chocolate Mixture:
- Microwave chocolate chips with butter in short bursts about 30 seconds stirring after each until glossy and smooth takes care to avoid burning
- Whisk the Batter Base:
- Add cocoa powder, granulated sugar, and instant espresso powder to the melted chocolate mix until the sugar starts to dissolve for a smooth rich base
- Add Eggs:
- Drop in a whole egg and a yolk then whisk hard for a couple of minutes until the mixture is extra fudgy and smooth
- Fold in Flour and Salt:
- Sprinkle in the flour and salt fold gently just until the batter is evenly combined avoid overmixing to keep brownies gooey
- Bake the Brownies:
- Spread batter evenly in the prepared pan and smooth the top bake at three fifty degrees Fahrenheit for 25 to 30 minutes the edges will pull slightly away and the center should still wiggle just a bit check with a thermometer for one eighty degrees Fahrenheit inside if available
- Brew and Cool Espresso:
- Make a strong shot of espresso or brew concentrated cold brew let it cool thoroughly so it will not melt the mascarpone cream when soaking the ladyfingers add coffee liqueur if desired
- Make the Mascarpone Cream:
- Combine cold mascarpone, vanilla bean paste, and sugar mixing gently then whip the heavy cream on low to medium speed for soft peaks chill the mixture until ready to layer
- Assemble and Layer:
- Once brownies are cooled mix coffee soak with coffee liqueur if using quickly dip each ladyfinger and arrange them across the brownie top
- Add Whipped Cream:
- Either pipe or spoon the mascarpone cream over the soaked ladyfingers I usually do a base layer and then spread or swirl out the rest making a light but thick topping
- Chill and Finish:
- Place layered brownies in the fridge for at least an hour so the layers firm up nicely before cutting dust the top with a thick coating of Dutch cocoa powder and slice with a sharp knife
The mascarpone cream is what makes this recipe special my brother always sneaks extra helpings it’s a family favorite for birthdays and cozy winter days.
Storage Tips
Wrap leftover brownies tightly with plastic wrap pressed directly against the mascarpone cream to keep it fluffy. Store in the fridge and enjoy within three days for the best texture and flavor.
Ingredient Substitutions
No ladyfingers around? Try vanilla wafers or thin pound cake slices but soak them briefly to avoid sogginess. Mascarpone can be swapped for full fat cream cheese whipped until creamy though the tang will be more pronounced.
Serving Suggestions
Serve chilled for clean, sharp squares or let sit at room temperature for about ten minutes if you prefer a softer bite. A light dusting of cinnamon or some chocolate curls on top adds elegant flair. Pair with a strong espresso or a fresh cup of coffee.
Chill the assembled bars well before slicing so the layers hold. Serve chilled or let sit a few minutes at room temperature for a softer bite.
Common Recipe Questions
- → Can mascarpone be substituted in the creamy layer?
Yes, full-fat cream cheese whipped until smooth works well, though it has a tangier taste compared to mascarpone.
- → How do I know when the brownies are fully baked?
Edges should stop jiggling and the center remain slightly soft. An internal temperature of 180°F (82°C) confirms doneness.
- → Why use a metal loaf pan for baking?
Metal pans heat evenly, ensuring fudgy texture and well-baked interiors in these brownies.
- → Is coffee liqueur necessary for soaking ladyfingers?
No, strong espresso alone provides robust coffee flavor if you prefer to skip the liqueur.
- → Can these layered brownies be prepared ahead of time?
Absolutely. Refrigerate them for a few hours or overnight to deepen the flavor and set the layers.
- → What espresso strength is ideal for soaking ladyfingers?
Use a strong, fresh espresso or concentrated cold brew for best coffee flavor absorption.