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This dreamy tiramisu brownies mini recipe combines the best of two indulgent desserts into one perfect treat for a small gathering. Thick, fudgy chocolate brownies form the base, topped with espresso soaked ladyfingers and a fluffy mascarpone cream. Real espresso and optional coffee liqueur give the coffee notes a lively kick, while a dusting of Dutch cocoa powder balances the sweetness. Chilling the brownies before slicing helps all the flavors meld perfectly, creating a luscious, layered dessert.
I first made this when I wanted something special but quick, and now it’s my go to for cozy nights in or when I miss Italy’s flavors.
Ingredients
- Extra Dutch process cocoa powder: Gives a deep chocolate finish, choose the darkest you can find
- Ladyfingers: Add light crunch and a classic tiramisu texture, select thin and crispy ones
- Coffee liqueur: Optional but adds a nice boozy depth
- Espresso or strong cold brew: Soaks the ladyfingers with real coffee kick, brew fresh and bold
- Vanilla bean paste: Provides warm, fragrant notes, look for the paste with those tiny vanilla seeds
- Granulated sugar: Sweetens both the brownies and the mascarpone cream, use fine sugar for even mixing
- Heavy whipping cream: Must be cold to whip up fluffy soft peaks
- Mascarpone cheese: Creates a rich and creamy topping, pick fresh tubs for best results
- Salt: Enhances both the chocolate and coffee flavors, fine sea salt blends beautifully
- Allpurpose flour: Ensures a soft yet fudgy brownie texture, sift to avoid lumps
- Fresh eggs: With golden yolks add richness and body
- Instant espresso powder: Intensifies coffee flavor, get finely powdered for even incorporation
- Semisweet chocolate chips: Melt easily and deepen the chocolate flavor, pick glossy chips free of streaks
- Unsalted butter: Helps brownies stay moist and smooth, use fresh butter for the best melt
Instructions
- Prepare the Pan:
- Butter an 8 by 4 inch metal loaf pan thoroughly and line it with parchment paper so you can lift the brownies out easily once baked. This prevents sticking and ensures clean edges.
- Melt the Chocolate Mixture:
- Microwave the semisweet chocolate chips and unsalted butter in 30second increments, stirring after each burst until the mixture is glossy and completely smooth. This creates the rich chocolate base for the brownies.
- Whisk the Batter Base:
- Add cocoa powder, granulated sugar, and instant espresso powder into the melted chocolate mixture. Stir gently until the sugar starts dissolving. This step builds that deep chocolate and coffee flavor foundation.
- Add Eggs:
- Whisk in one whole egg and one egg yolk vigorously for one to two minutes until the batter becomes smooth and slightly thickened. This makes the brownies extra fudgy and rich.
- Fold in Flour and Salt:
- Sprinkle the allpurpose flour and fine sea salt over the batter, then fold in gently just until no dry flour streaks remain. Avoid overmixing to keep the brownies tender and gooey.
- Bake the Brownies:
- Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake at threefifty degrees Fahrenheit for 25 to 30 minutes. The edges should begin to pull away from the pan, and the middle will wiggle slightly. Use a thermometer aiming for at least oneeighty degrees Fahrenheit inside if you want precision.
- Brew and Cool Espresso:
- Make a strong shot of espresso or brew concentrated cold brew. Let it cool completely to avoid melting the mascarpone cream layer later. If you like, stir in a splash of coffee liqueur.
- Assemble and Layer:
- Mix the cooled espresso with coffee liqueur if using. Quickly dip each ladyfinger into the coffee mixture, just enough to soak without breaking them apart. Arrange the soaked ladyfingers evenly over the cooled brownies.
- Make the Mascarpone Cream:
- In a bowl, combine cold mascarpone cheese, vanilla bean paste, and granulated sugar. Whip gently to combine. Then add cold heavy cream gradually and whip at medium speed until soft peaks form. Chill this cream until ready to layer.
- Add Whipped Cream:
- Spread or pipe the mascarpone cream thickly over the ladyfingers. Start with a base layer and then swirl or smooth out the remaining cream for an elegant finish.
- Chill and Finish:
- Place the layered brownies in the refrigerator for at least one hour so all the flavors meld and the layers firm up. Before serving, dust the top generously with Dutch cocoa powder for a beautiful chocolate finish. Use a sharp knife to slice and serve chilled.
My brother always sneaks extra and it’s been our familys go to treat for birthdays and cozy winter evenings
Storage Tips
Wrap leftover brownies tightly in plastic wrap pressing against the mascarpone cream to keep it fluffy and refrigerate. Eat within three days for the best texture and flavor. These brownies do not freeze well due to the creamy topping.
Ingredient Substitutions
If ladyfingers are hard to find, try using vanilla wafers or thin slices of pound cake. Just be careful not to soak them too long or they will become mushy. If mascarpone isn’t available, full fat cream cheese whipped smooth works as a tangy alternative.
Serving Suggestions
Serve chilled brownies straight from the fridge for neat slices or let them sit at room temperature for about ten minutes if you want a softer bite. A light sprinkle of cinnamon or some chocolate curls on top adds a nice touch. These brownies pair wonderfully with a fresh cup of espresso or a bold coffee.
This recipe brings together two of my favorite desserts into one easy treat. I never skip chilling because it makes slicing so much easier and keeps the flavors balanced.
Common Recipe Questions
- → Can I substitute mascarpone in the cream layer?
You can swap mascarpone for full-fat cream cheese whipped until smooth for a tangier but still creamy topping.
- → How do I know when the brownies are fully baked?
Look for edges that stop jiggling, a slightly soft center, or an internal temperature around 180°F (82°C).
- → Why use a metal loaf pan for baking?
Metal pans distribute heat evenly, ensuring fudgy brownies with consistent texture.
- → Is coffee liqueur necessary in the coffee soak?
It's optional; using just espresso still delivers strong and vibrant coffee flavors.
- → Can these layered brownies be prepared ahead of time?
Yes, chilling them for a few hours or overnight enhances flavor melding and makes slicing easier.
- → What strength of espresso is best for soaking ladyfingers?
A bold, fresh espresso or concentrated cold brew brings out the best coffee flavor in the layers.