TIRAMISU ESPRESSO BROWNIES

I've been seeing these pop up on my feed for months, and I'm finally taking the plunge to make them. I've been eagerly anticipating this moment, and I can assure you, it does NOT disappoint. The fudgy chocolate brownie layers combined with a soft, ladyfinger-soaked layer and creamy mascarpone are unreal. To complete it, there's a rich espresso chocolate sauce and a dusting of cocoa.

This one is a recipe with a lot of layers but really simple to make, and keep in the fridge for... a weeks worth of post dinner sweet treats. Huge thanks to Nourish with Tan for the recipe and inspiring me to finally make it.

INGREDIENTS

BROWNIE

¾ cup Unsalted Butter

½ cup Dark Chocolate, roughly chopped

1 cup Brown Sugar

1 cup Granulated Sugar

2 oz Espresso, reduced to 1 oz., or 2 tsp. instant coffee, or you can skip this ingredient

1 tsp. Vanilla Extract

3 Eggs, room temperature

¾ cup All Purpose Flour

⅔ cup Cocoa Powder

pinch of Salt

MASCARPONE

226g Mascarpone, softened but still chilled

1 cup Heavy Whipping Cream, cold

⅓ cup Powdered Sugar

LADY FINGER LAYER

1 cup Water, warm

3-4 oz. Espresso

12-15 Lady Finger Biscuits

CHOCOLATE ESPRESSO SAUCE

1 cup Dark Chocolate

2-3 oz. Espresso

1 tbs. Heavy Cream

DUSTING

3 tbs. Unsweetened Cocoa Powder

INSTRUCTIONS

BROWNIE

1. Preheat oven to 350°F. Line a square 8x8 pan.

2. Reduce espresso: Brew 2 oz. espresso, pour into a small saucepan, and simmer gently over medium-low heat until reduced to ~1 oz. (3–5 minutes). Let cool slightly.

3. Melt butter and chocolate together in a heatproof bowl over simmering water (or in the microwave in 30-second bursts). Stir smooth.

4. Whisk in both sugars, then add the reduced espresso and vanilla.

5. Beat in eggs one at a time until glossy.

6. Sift in flour, cocoa powder, and salt. Fold gently until just combined.

7. Spread batter into a lined pan and bake for 25–30 minutes, until set with a slight jiggle in the center. Cool completely.

   
   

MASCARPONE

1. Using electric mixer, whisk the whipping cream and sugar until soft peaks form.

2. Add in mascarpone and fold in gently. Set aside.

LADY FINGER LAYER

1. Combine the espresso and water in a shallow dish. Add 4 oz. for a stronger coffee flavor and 3 oz. for a less strong flavor.

2. Lightly dip the ladyfinger on each side (Careful not to leave to long and soak, as will become mushy and fall apart easily.)

3. Layer the lady fingers over the brownie base.

4. Once complete, add a layer of mascarpone cream and smooth.

5. Leave to chill for 4 hours or overnight.

ESPRESSO SAUCE

1. In a heatproof bowl, melt chocolate with cream over simmering water (double boiler method).

2. Stir in reduced espresso until glossy and smooth.

ASSEMBLY

1. Just before serving, using a mesh sieve, sprinkle cocoa powder in a thin layer over the top.

2. You can add the chocolate sauce over the whole dessert or on each slice when serving.

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BROWNIE

Preheat oven to 350°F. Line a square 8x8 pan.

Reduce espresso: Brew 2 oz. espresso, pour into a small saucepan, and simmer gently over medium-low heat until reduced to ~1 oz. (3–5 minutes). Let cool slightly.

Melt butter and chocolate together in a heatproof bowl over simmering water (or in the microwave in 30-second bursts). Stir smooth.

Whisk in both sugars, then add the reduced espresso and vanilla.

Beat in eggs one at a time until glossy.

Sift in flour, cocoa powder, and salt. Fold gently until just combined.

Spread batter into a lined pan and bake for 25–30 minutes, until set with a slight jiggle in the center. Cool completely.

MASCARPONE

Using electric mixer, whisk the whipping cream and sugar until soft peaks form.

Add in mascarpone and fold in gently. Set aside.

LADY FINGERS AND ASSEMBLY

Combine the espresso and water in a shallow dish. Add 4 oz. for a stronger coffee flavor and 3 oz. for a less strong flavor.

Lightly dip the ladyfinger on each side (Careful not to leave to long and soak, as will become mushy and fall apart easily.)

Layer the lady fingers over the brownie base.

Once complete, add a layer of mascarpone cream and smooth.

Leave to chill for 4 hours or overnight.

CHOCOLATE EPRESSO SAUCE

In a heatproof bowl, melt chocolate with cream over simmering water (double boiler method).

Stir in reduced espresso until glossy and smooth. Set aside.

This can be kept in the fridge until ready to serve or up to a couple weeks in a airtight container. You will need to reheat when ready, about 10 seconds in the microwave.

SERVING

Just before serving, using a mesh sieve, sprinkle cocoa powder in a thin layer over the top.

Next, carefully release the tiramisu from the pan by lifting the parchment on the sides.

Once it is completely out, peel away the parchment and slice.

I sliced 9 large slices but I honestly think the perfect serving size is cutting them all in half. So instead, cut the 9 slices then cut each slice in half, leaving you with 18 servings.

You should have really distinct layers of brownie, lady fingers and mascarpone. If not, you might have soaked the lady fingers for too long, leaving them mushy.

You can add the chocolate sauce over the whole dessert or on each slice when serving.

The espresso sauce truly adds that next bit of espresso flavor and warmth to the dish.

You can leave any leftovers in the fridge for a week or two before things get weird.

A couple days later I pulled it back out of the fridge, dusted more cocoa over the top and reheated the espresso sauce to pour over the top. The first dusting of cocoa powder has soaked into the top layer of the mascarpone making it even more chocolate-y.

If you have a coffee lover, or chocolate lover in your life, this recipe needs to be on your "to make" list. My parents are always telling me I hate them because from week to week, I am making these rich, delicious desserts that someones gotta eat!!! Sorry guys, promise I love ya!!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!