Dreamy Tiramisu Brownies Mini (Printer-Friendly)

Thick chocolatey brownies with espresso-soaked ladyfingers and a fluffy mascarpone layer for a rich treat.

# What You’ll Need:

→ Brownie Base

01 - 115 g semi-sweet chocolate chips
02 - 57 g unsalted butter
03 - 2 tbsp granulated sugar
04 - 2 tsp instant espresso powder
05 - 1/4 cup all-purpose flour
06 - 1/4 tsp fine sea salt
07 - 1 large fresh egg
08 - 1 large egg yolk

→ Coffee Soak

09 - 1 shot (30 ml) strong brewed espresso, cooled
10 - 1 tbsp coffee liqueur (optional)
11 - 14 ladyfinger biscuits (thin and crispy variety)

→ Mascarpone Topping

12 - 115 g mascarpone cheese, chilled
13 - 3 tbsp heavy whipping cream, cold
14 - 1 tbsp granulated sugar
15 - 1/4 tsp vanilla bean paste

→ Finishing

16 - 1 tbsp Dutch process cocoa powder for dusting

# Steps to Follow:

01 - Butter an 8x4 inch metal loaf pan and line with parchment paper to ensure easy removal.
02 - Microwave chocolate chips and butter in 30-second intervals, stirring between bursts, until smooth and glossy.
03 - Stir in granulated sugar and instant espresso powder into the melted chocolate until the sugar begins dissolving.
04 - Incorporate one whole egg and one yolk, whisking vigorously for one to two minutes until the batter is smooth and fudgy.
05 - Gently fold in all-purpose flour and salt just until no dry streaks remain; do not overmix to preserve fudginess.
06 - Pour batter into prepared pan, smooth the top, and bake at 350°F (177°C) for 25 to 30 minutes, until edges pull away and center jiggles slightly. Internal temperature should read at least 180°F (82°C). Allow to cool completely.
07 - Prepare a strong shot of espresso and let it cool fully to avoid melting the topping. Optionally add coffee liqueur.
08 - Quickly dip each ladyfinger in the cooled espresso mixture to avoid sogginess and layer evenly over the cooled brownies.
09 - Whip mascarpone, vanilla bean paste, and granulated sugar gently until combined. Slowly add cold heavy cream and whip on medium speed until soft peaks form. Chill until ready to assemble.
10 - Pipe or spread the mascarpone cream evenly over the ladyfinger layer to create a fluffy, creamy topping.
11 - Refrigerate assembled creation for at least one hour to set layers firmly. Before serving, dust the surface generously with Dutch cocoa powder and slice with a sharp knife.

# Helpful Hints:

01 - Press plastic wrap directly onto the whipped cream topping to maintain its texture when storing leftovers in the refrigerator for up to three days.

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