Created on October 2nd, 2025 at 07:29 pm
Fudgy brownies layered with mascarpone and coffee magic
Tiramisu lovers, this one’s for you—without the alcohol! These Tiramisu Brownies combine two dreamy desserts into one irresistible treat. Imagine fudgy, rich brownies soaked in espresso and topped with a silky mascarpone cream, then dusted with cocoa. It’s the best of both worlds: comforting chocolate and coffee-kissed creaminess, made for cozy nights and weekend baking sprees. Whether you’re baking for a family gathering or treating yourself to a solo indulgence, this alcohol-free tiramisu twist is a keeper.
🌟 Why You’ll Love This Recipe
This recipe brings big dessert energy without requiring fancy skills or ingredients. The base is a chewy, gooey brownie, baked to perfection. What makes it shine? A generous pour of espresso and a light, fluffy mascarpone layer reminiscent of classic tiramisu—but family-friendly and fuss-free. It’s easy to whip up, fun to slice, and hard to stop eating. From casual dessert nights to special celebration tables, this treat fits any sweet moment.
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9–12 brownies
📝 Ingredients List
Brownie Layer:
- 113g unsalted butter
- 200g dark chocolate
- 100g brown sugar
- 50g granulated sugar
- 3 eggs
- 90g all-purpose flour (sifted)
- Pinch of salt
- ½ tsp vanilla extract
- 2 shots of espresso or strong instant coffee
Mascarpone Topping:
- 250g mascarpone cheese (room temperature)
- 240ml heavy cream
- 50g sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- 2 tbsp espresso powder
- Cocoa powder for dusting
✨ Kitchen Tools You’ll Need
“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking dish (8″ or 9″ square pan)
- Whisk
👩🍳 Step-by-Step Instructions
- Preheat & Prep:
Heat oven to 350°F/175°C. Line an 8- or 9-inch square baking pan with parchment paper. - Melt Chocolate & Butter:
Combine chopped chocolate and butter in a bowl. Microwave in 30-second bursts, stirring each time, until fully melted and smooth. - Whisk in Sugars & Eggs:
Stir in both sugars. Add vanilla extract. Whisk in eggs one at a time until the mixture is glossy and well combined. - Fold in Dry Ingredients:
Sift in the flour and salt. Gently fold into the wet ingredients. Do not overmix. - Bake the Brownies:
Pour into the lined baking pan and smooth the top. Bake for 25–30 minutes, until set but soft in the center. - Espresso Soak:
Remove brownies from oven. Poke holes gently with a fork. Pour espresso evenly over the surface. Let cool fully. - Make Mascarpone Cream:
Whisk mascarpone, heavy cream, vanilla, and sugar for about 30 seconds until blended. Add espresso powder and continue whisking until stiff peaks form (2–3 minutes). - Layer & Dust:
Spread mascarpone cream on cooled brownies. Smooth the top and dust generously with cocoa powder. - Slice & Serve:
Lift brownies out using parchment. Slice cleanly using a warm, wet knife for perfect edges. Enjoy! 🍫☕
💡 Pro Tips
- Serving Suggestions: Add a fresh raspberry or chocolate curl on top for extra flair.
- Storage: Keep refrigerated in a sealed container for up to 4 days.
- Want it simpler? Use your favorite brownie mix for the base, and follow the topping steps.
- Make-ahead Tip: The brownies taste even better the next day once flavors meld!
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 brownie (est. 240g) | 741 | 11.8g | 64.3g | 49.1g | 4.3g | 43.7g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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