Dreamy Tiramisu Brownies Mini (Printer-Friendly)
Rich chocolate brownies combined with espresso-soaked ladyfingers and fluffy mascarpone layers.
# What You'll Need:
→ Brownie Base
01 -
3.5 oz semi-sweet chocolate chips
02 -
3 tablespoons unsalted butter
03 -
2 tablespoons Dutch-process cocoa powder
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon instant espresso powder
06 -
1 whole large egg
07 -
1 large egg yolk
08 -
3 tablespoons all-purpose flour
09 -
1/4 teaspoon fine sea salt
→ Coffee Soak
10 -
60 ml strong espresso, cooled
11 -
1 tablespoon coffee liqueur (optional)
→ Mascarpone Cream Topping
12 -
40 g mascarpone cheese
13 -
1 tablespoon granulated sugar
14 -
1/4 teaspoon vanilla bean paste
15 -
3 tablespoons cold heavy whipping cream
→ Assembly
16 -
12 ladyfingers (thin and crispy)
17 -
Additional Dutch-process cocoa powder for dusting
# Steps to Follow:
01 -
Butter and line an 8x4-inch metal loaf pan with parchment paper for easy removal.
02 -
Microwave chocolate chips and butter in 30-second bursts, stirring until smooth and glossy.
03 -
Stir in cocoa powder, sugar, and instant espresso powder into the melted mixture until sugar begins to dissolve.
04 -
Incorporate one whole egg and one yolk, whisking vigorously for 1 to 2 minutes to create a smooth, fudgy batter.
05 -
Sprinkle flour and salt over the batter and fold gently just until no dry patches remain; avoid overmixing.
06 -
Pour batter into prepared pan, smooth the surface, and bake at 350°F (175°C) for 25-30 minutes until edges pull away and the center slightly jiggles; internal temperature should reach 180°F (82°C).
07 -
Prepare a strong shot of espresso and allow it to cool completely before use; add coffee liqueur if desired.
08 -
Combine cooled espresso with coffee liqueur if using, for dipping the ladyfingers.
09 -
Whip mascarpone, sugar, and vanilla bean paste gently then add cold heavy cream and whip on medium speed until soft peaks form; refrigerate until needed.
10 -
Once brownies are cool, quickly dip ladyfingers into coffee soak and arrange them evenly over the top.
11 -
Pipe or spoon mascarpone cream over the dipped ladyfingers to cover completely.
12 -
Refrigerate the layered dessert for at least one hour to set. Before serving, dust generously with Dutch-process cocoa powder and slice with a sharp knife.
# Extra Suggestions:
01 -
Chilling the dessert helps the layers firm up and improves sliceability.
02 -
Press plastic wrap onto the cream to maintain its fluffy texture when storing leftovers, which last up to three days refrigerated.
03 -
Use a metal pan for even heat distribution and easy removal of brownies.