Tiramisu Brownies
This tiramisu brownies recipe is our favorite dessert when we want a showstopping treat and can't decide between tiramisu or brownies! Rich and indulgent, it's always a winner.
Servings: 12 servings
Equipment
- 1 (8x8 inch) Baking Dish
Ingredients
- 8 Tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut oil or avocado oil or vegetable oil
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon instant espresso powder
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate bar chopped
For the mascarpone topping:
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 5 Tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Lightly grease an 8x8-inch baking dish and set aside.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, whisking until fully combined. Stir in the vegetable oil and cocoa powder until the mixture is glossy and smooth.8 Tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons coconut oil or avocado oil or vegetable oil, ¾ cup unsweetened cocoa powder
- Add the dry ingredients: Gently fold in the flour, 1 teaspoon instant espresso, cornstarch, baking soda, and salt until no streaks of flour remain (careful not to overmix, you just want to make sure that the flour is mixed in). Fold in the chopped chocolate.½ cup all-purpose flour, 1 teaspoon instant espresso powder, 2 teaspoons cornstarch, ¼ teaspoon baking soda, ½ teaspoon salt, 4 ounces semi-sweet chocolate bar
- Bake: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake!
- Cool completely before topping. (must cool completely before adding the topping!) Tip: brownies can be made the day before and assemble day before serving.
- Make the mascarpone topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla extract until soft peaks form — the mixture should be light, fluffy, and spreadable.8 ounces mascarpone cheese, 1 cup heavy cream, 5 Tablespoons powdered sugar, 1 teaspoon instant espresso powder, 1 teaspoon vanilla extract
- To finish: Spread the mascarpone topping generously over the cooled brownies and dust with cocoa powder. Slice and serve or refrigerate until ready to serve.
Notes
Storage tips:
Store unsliced brownies in an airtight container in the refrigerator for up to 4 days, or sliced for 1–2 days for best freshness.
Store unsliced brownies in an airtight container in the refrigerator for up to 4 days, or sliced for 1–2 days for best freshness.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 151mg | Potassium: 181mg | Fiber: 3g | Sugar: 24g | Vitamin A: 839IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg
