Dreamy Tiramisu Brownies Mini

This recipe combines two irresistible treats into one delightful small batch dessert: fudgy chocolate brownies layered with espresso soaked ladyfingers and a fluffy mascarpone cream topping. It's perfect when you want something fancy but manageable, blending rich chocolate with classic tiramisu coffee flavors for a truly dreamy bite every time.

I first made these brownies when craving both tiramisu and chocolate together but didn't want a huge tray of either. They turned out to be a frequent request whenever friends come over, especially when I want to impress without stress.

Ingredients

• Extra Dutch process cocoa powder: gives a rich, velvety dusting on top—choose the darkest you can find for the best flavor
• Ladyfingers: create that classic tiramisu texture, thin and crisp is best to soak without getting soggy
• Coffee liqueur: adds an optional flavor kick to the espresso soak but can be omitted for a lighter coffee taste
• Fresh espresso or cold brew: for soaking the ladyfingers, make sure it's strong and cooled so it doesn't melt the cream
• Vanilla bean paste: with tiny vanilla dots brings depth and warmth to the mascarpone cream
• Granulated sugar: sweetens both the brownie and the cream layers, balancing the robust coffee and chocolate
• Heavy whipping cream: must be cold to whip up fluffy peaks that keep your topping light and airy
• Mascarpone cheese: is key for a creamy, dreamy topping—pick the freshest tub you can find
• Fine sea salt: enhances the chocolate and coffee flavors delicately
• All purpose flour: keeps your brownies soft and fudgy without being cakey
• Fresh eggs: with golden yolks make the batter rich and smooth
• Instant espresso powder: intensifies coffee flavor both in the batter and when soaking the ladyfingers
• Semisweet chocolate chips: melt beautifully into the batter to provide rich chocolate bursts
• Unsalted butter: blends with the chocolate chips for fudgy brownies and a smooth texture

Instructions

Prepare the Pan:

Butter and line an 8 by 4 inch loaf pan with parchment paper to make removing the brownies after baking hasslefree and keep edges neat

Melt the Chocolate Mixture:

Microwave semisweet chocolate chips and unsalted butter in 30 second intervals stirring each time until completely melted and glossy. This ensures smooth batter without burnt spots

Whisk the Batter Base:

Add cocoa powder, granulated sugar, and instant espresso powder to the melted chocolate mixture. Stir well until the sugar starts dissolving to avoid grainy texture

Add Eggs:

Add a whole fresh egg and an extra yolk to the chocolate mixture. Whisk vigorously for one to two minutes until the mixture becomes shiny and velvety, crucial for fudgy brownies

Fold in Flour and Salt:

Sprinkle in flour and fine sea salt. Gently fold in just until no dry flour patches remain, careful not to overmix to keep brownies tender and gooey

Bake the Brownies:

Pour batter evenly into the prepared pan. Smooth the surface and bake at 350 degrees Fahrenheit for 25 to 30 minutes. The sides should pull away slightly, and the center will still wiggle when shaken gently. If using a thermometer, look for 180 Fahrenheit internal temperature

Brew and Cool Espresso:

Brew a strong shot of espresso or cold brew and cool completely. You can add a splash of coffee liqueur now for extra complexity, but this is optional

Assemble and Layer:

Mix the cooled espresso with coffee liqueur if using. Quickly dip each ladyfinger into the liquid so they soak up the coffee but do not become soggy. Arrange the dipped ladyfingers in a single layer on top of baked brownies

Make the Mascarpone Cream:

In a chilled bowl whip the mascarpone cheese, vanilla bean paste, and granulated sugar until smooth. Slowly add the cold heavy whipping cream and continue whipping at medium speed until soft peaks form. Refrigerate until ready to top

Add Whipped Cream:

Spread or pipe the mascarpone cream generously over the ladyfinger layer, starting with a base and then swirling the rest for a luscious texture

Chill and Finish:

Place the assembled brownies in the refrigerator for at least one hour so the layers set and flavors meld. Just before serving, dust the top generously with Dutch process cocoa powder and use a sharp knife to cut into even squares

The mascarpone topping always reminds me of a birthday when I made these for my brother. He quietly helped himself to more than his share while no one was watching. It's a tasty little indulgence with lots of love in every bite.

Storage Tips

Wrap tightly with plastic wrap pressing directly onto the cream layer before refrigerating to keep the whipped texture intact. Store in the fridge for up to three days after that the texture softens and the ladyfingers lose their crunch. For longer storage these brownies freeze well. Slice before freezing and layer with parchment between pieces to prevent sticking.

Ingredient Substitutions

If you cannot find ladyfingers use thin vanilla wafers or pound cake slices but be careful not to soak them too long to avoid mushiness. Mascarpone can be swapped with full fat cream cheese whipped smooth it will have a slight tang but still delightfully creamy. Coffee liqueur is optional and can be skipped without losing the espresso flavor.

Serving Suggestions

Serve cold for crisp squares or at room temperature if you prefer a softer bite let them rest on the counter for about 10 minutes before cutting. Dust with cinnamon or chocolate curls for a decorative touch before serving. Pairs beautifully with a fresh espresso shot or a bold cup of coffee to echo the coffee flavors in the dessert.

Chill the assembled dessert well for the cleanest slices and best texture. Dust with Dutch process cocoa before serving and enjoy.

FAQs About This Recipe

→ Can mascarpone be substituted in the cream layer?

Yes, cream cheese works well as a substitute but offers a tangier taste and slightly different texture.

→ How do I know when the brownies are fully baked?

Edges will firm up and stop jiggling, with the center just slightly loose; an internal temperature of 180°F (82°C) confirms doneness.

→ Why is a metal loaf pan recommended?

Metal pans heat evenly for a fudgy texture and ensure the brownies bake consistently throughout.

→ Is coffee liqueur necessary for the soak?

No, it's optional. Using strong espresso alone still delivers excellent coffee flavor in the ladyfingers.

→ Can this dessert be made ahead of time?

Absolutely, chilling the layered brownies for a few hours or overnight enhances flavor blending and slicing ease.

→ What espresso strength is best for soaking ladyfingers?

A strong, fresh espresso or concentrated cold brew provides the best punch and flavor balance.