Tiramisu Brownies
Tiramisu brownies capture the flavors of tiramisu in a playful form, with instant espresso in the batter and a dusting of cocoa powder on top of the mascarpone frosting.
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup canola oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2/3 cup baking cocoa
- 1 tablespoon instant espresso powder
- 1 teaspoon salt
- FROSTING:
- 8 ounces mascarpone cheese
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 2 teaspoons instant espresso powder
- 2 teaspoons baking cocoa, divided
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a few inches hanging over the edge. Grease the pan and parchment paper with cooking spray.
- In a large bowl, stir together the granulated sugar, brown sugar, melted butter and oil. Mix in the eggs and vanilla extract until they're just combined.
- In a large bowl, whisk together the flour, baking cocoa, espresso powder and salt. Stir the dry ingredients into the wet ingredients until they're just combined.
- Pour the batter into the prepared baking pan. Bake the brownies for 26 to 28 minutes, until the edges are firm and a toothpick inserted into the center comes out mostly clean with only a few crumbs. Let the brownies fully cool in the pan, about two hours.
- In a bowl, beat together the mascarpone cheese, heavy cream and vanilla extract on medium speed until the mixture is fluffy, about one to two minutes. Beat in the confectioners' sugar, espresso powder and 1 teaspoon of baking cocoa until the mixture is smooth. Pipe or spread the frosting over the cooled brownies. Garnish with a dusting of 1 teaspoon of baking cocoa, if desired. Cut the brownies into squares to serve.
Tiramisu can be served for any reason, whether you need something sweet after a fancy dinner or a make-ahead treat that can sit in the fridge while you’re spending time with company. These tiramisu brownies draw inspiration from the classic dessert, combining the qualities of chewy, fudgy brownies and the rich flavors of tiramisu to make an ideal mash-up food.
Espresso powder enhances the richness of the brownies, mascarpone frosting makes them decadent, and a dusting of baking cocoa dresses them up even further.
- Granulated sugar: Sugar creates the base of sweetness in the brownie batter.
- Brown sugar: Brown sugar adds depth of flavor while playing a role in the chewiness of the brownies. You can use either light brown sugar or dark brown sugar, depending on what you have on hand.
- Butter: Use melted unsalted butter for rich texture and flavor in this tiramisu brownie recipe.
- Canola oil: Canola oil adds extra moisture to the brownies, although you can replace it with vegetable oil if needed.
- Eggs: Incorporate three eggs to help the brownies rise while baking.
- Vanilla extract: Enhance the flavor of both the brownies and the frosting with a splash of vanilla extract in each.
- All-purpose flour: Flour makes up a large portion of the dry ingredients in the batter to provide structure for the tiramisu brownies.
- Baking cocoa: The chocolate flavor for the brownies comes from baking cocoa. A small amount is incorporated into the frosting as well.
- Espresso powder: Espresso powder is the secret ingredient that transforms regular brownies into coffee-flavored brownies. The very fine powder can be found at some grocery stores or ordered online.
- Salt: A pinch of salt goes a long way in balancing out the flavors of these espresso brownies.
- Mascarpone cheese: Tiramisu filling is often made with mascarpone cheese, so we incorporated it into the frosting that tops these brownies.
- Heavy cream: Heavy cream is added to the mascarpone and whipped into a thick, rich frosting.
- Confectioners’ sugar: Confectioners’ sugar not only adds sweetness to the frosting, but it also thickens the frosting and gives it a spreadable texture.
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a few inches hanging over the edge. Grease the pan and parchment paper with cooking spray.
