Description
Decadent Tiramisu Brownies combine rich cocoa and espresso flavors with creamy mascarpone, creating a luscious dessert that’s perfect for coffee lovers and chocolate enthusiasts alike. This recipe layers traditional brownie batter with mascarpone cheese infused with coffee liqueur, swirled for a beautiful marbled effect and baked to perfection.
Ingredients
Scale
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp espresso powder
Mascarpone Layer
- 8 oz mascarpone cheese
- 2 tbsp coffee liqueur (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Melt Butter and Mix Cocoa: Melt the unsalted butter gently in a saucepan over low heat. Once melted, stir in the unsweetened cocoa powder until the mixture is smooth and fully combined.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the two large eggs with the granulated sugar until the mixture becomes frothy, which helps incorporate air for a tender brownie texture. Gently fold in the all-purpose flour and espresso powder until just combined to avoid overmixing.
- Mix Mascarpone with Liqueur: In another bowl, blend the mascarpone cheese with the coffee liqueur until smooth, adding a rich coffee flavor reminiscent of tiramisu.
- Layer Batter and Mascarpone: Spread half of the brownie batter evenly into the prepared baking pan. Dollop half of the mascarpone mixture over the batter, then add the remaining brownie batter on top. Use a knife or skewer to gently swirl the layers, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for approximately 25 minutes. The brownies are done when a toothpick inserted near the center comes out clean but still moist inside.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 squares for serving. This ensures clean cuts and optimal texture.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur or substitute with brewed espresso or coffee extract.
- Ensure not to overbake to maintain a moist, fudgy texture inside the brownies.
- Use high-quality cocoa powder and espresso powder for the best intense flavor.
- Chilling the brownies for 1 hour before cutting can help the mascarpone layer set better.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
