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Decadent Espresso Tiramisu Brownies

Rich, fudgy espresso brownies layered with luscious mascarpone cream and topped with glossy mocha ganache. A perfect fusion of brownies and tiramisu.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: Fusion, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 eggs large
  • 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
  • 2 tsp vanilla extract
  • 0.75 cup cocoa powder Dutch-process preferred
  • 1 cup all-purpose flour
Mascarpone Filling
  • 8 oz mascarpone cheese room temperature
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 cup heavy cream cold
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream hot
  • 1 tsp espresso powder

Equipment

  • 9x9-inch baking pan
  • Electric hand mixer
  • Mixing bowls
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch pan with parchment paper.
  2. Whisk melted butter and sugar. Add eggs one by one, beating well. Stir in vanilla and dissolved espresso.
  3. Fold in flour, cocoa powder, and salt until just combined. Pour into pan.
  4. Bake for 25-30 minutes. Cool completely before cutting or frosting.
  5. For filling: Beat mascarpone, cream cheese, and sugar until smooth. Whip heavy cream separately to stiff peaks and fold into cheese mixture.
  6. For ganache: Pour hot heavy cream over chocolate chips and espresso powder. Let sit 3 mins, then whisk until smooth.
  7. Assemble: Slice brownies. Pipe mascarpone cream between layers or on top. Drizzle with ganache and dust with cocoa.

Notes

Chill the brownies before cutting for cleaner lines. Store in the refrigerator due to the dairy filling.