Brownie Tiramisu

5 from 1 vote

Brownie Tiramisu

This brownie tiramisu replaces ladyfingers with homemade brownie layers in a creamy mascarpone filling. Easy to make, ideal for large gatherings, and a must-try for chocolate lovers.

Prep Time30

Cook Time25

Chill time3

Total Time3 55

Course: Dessert

Cuisine: American, Italian

Servings: servings

Calories: 278kcal

Author: Caro Jensen

Ingredients

Chocolate brownie

1 cup unsalted butter softened
1 1/2 cups sugar
4 eggs medium-sized
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup cocoa Dutch-processed
1/4 tsp salt
1 cup espresso cold

Mascarpone cream filling

12 oz mascarpone room-temperature
3/4 cup powdered sugar
2 tsp vanilla extract
1 1/2 cup heavy cream
2 tbsp cocoa powder

US Customary - Metric

Instructions

Chocolate Brownie

Preheat the oven to 350F (180C). Line a 9x9 inch baking dish with parchment paper.
In a medium bowl, cream soft butter and sugar with an electric mixer until white and fluffy.
1 cup unsalted butter, 1 1/2 cups sugar
Add eggs and vanilla extract. Mix until smooth.
4 eggs, 1 tsp vanilla extract
Gradually add cocoa, flour, and salt, mixing until just incorporated.
1 1/2 cups flour, 3/4 cup cocoa, 1/4 tsp salt
Pour the cocoa mixture into the lined baking dish and bake for 25-30 minutes until just set. Let cool completely.

Prepare mascarpone cream filling

In a large bowl, beat mascarpone cheese with an electric mixer or stand mixer until smooth and creamy. Add the icing sugar and vanilla extract and mix until combined.
12 oz mascarpone, 3/4 cup powdered sugar, 2 tsp vanilla extract
In a separate mixing bowl, whip heavy cream on medium to low speed until soft peaks form.
1 1/2 cup heavy cream
Gently fold whipped cream into the mascarpone mixture by hand. Set aside.

Assemble chocolate tiramisu

Place one layer of brownie pieces at the bottom of a serving dish (9x9 inch or similar). Gently pierce it a few times with a fork and drizzle 1/2 cup of the cold espresso on top or until it is lightly soaked in coffee.
1 cup espresso
Spoon a thick even layer of the mascarpone cream mixture over the brownie.
Add the other brownie followed by another layer of mascarpone cream on top.
Cover and refrigerate for a minimum of 3 hours or overnight to allow flavors to meld.
Before serving, dust the top of the tiramisu with unsweetened cocoa powder on top of the mascarpone cream.
2 tbsp cocoa powder

Notes

Cool espresso: Ensure that the shot of espresso is cooled to room temperature before soaking the brownie the brownie to prevent it from getting too soft.

Room temperature mascarpone: Soften the mascarpone cheese at room temperature before mixing it with the whipped cream to achieve a smooth and creamy texture.

Chill before serving: Allow the assembled tiramisu to chill in the refrigerator for at least 3 hours or overnight to set and for the flavors to mingle.

Storage: I like to make it in in a large glass container as I can easily pop a lid back for storage. You can also add plastic wrap on top of the dish and store it in the refrigerator for up to 3 days.

Nutrition