Dreamy Tiramisu Brownies Mini (Printer-Friendly)
Fudgy chocolate brownies combined with espresso-dipped ladyfingers and creamy mascarpone topping for a rich dessert.
# What You’ll Need:
→ Brownie Base
01 -
4 tablespoons unsalted butter
02 -
3.5 tablespoons semi-sweet chocolate chips
03 -
2 tablespoons Dutch process cocoa powder
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon instant espresso powder
06 -
1 large fresh egg
07 -
1 egg yolk
08 -
4 tablespoons all-purpose flour
09 -
1/8 teaspoon fine sea salt
→ Coffee Soak
10 -
3 tablespoons brewed espresso, cooled
11 -
1 tablespoon coffee liqueur (optional)
→ Assembly
12 -
6 ladyfingers (thin and crispy preferred)
→ Mascarpone Topping
13 -
3 tablespoons cold heavy whipping cream
14 -
3 tablespoons mascarpone cheese
15 -
1/4 teaspoon vanilla bean paste
16 -
2 tablespoons granulated sugar
→ Finishing
17 -
Extra Dutch process cocoa powder for dusting
# Steps to Make This:
01 -
Butter an 8 x 4-inch metal loaf pan and line it with parchment paper, allowing overhang for easy removal.
02 -
Microwave semi-sweet chocolate chips and unsalted butter in 30-second intervals, stirring between each, until smooth and glossy.
03 -
Stir in cocoa powder, granulated sugar, and instant espresso powder into the melted chocolate until sugar begins to dissolve.
04 -
Incorporate one whole egg and one egg yolk, whisking vigorously for 1–2 minutes to achieve a fudgy and smooth batter.
05 -
Sprinkle flour and fine sea salt into the batter and fold gently just until no dry streaks remain to maintain gooey texture.
06 -
Spread the batter evenly in the prepared pan and bake at 350°F (175°C) for 25–30 minutes until the edges pull away and the center jiggles slightly. The internal temperature should reach at least 180°F (82°C).
07 -
Brew a strong shot of espresso and let it cool completely. Optionally, add coffee liqueur to the cooled espresso for enhanced flavor.
08 -
Whip mascarpone, vanilla bean paste, and sugar gently until combined. Slowly add cold heavy cream and whip on medium speed until soft peaks form. Chill until ready to layer.
09 -
Quickly dip each ladyfinger into the cooled espresso mixture and arrange them in a single layer over the cooled brownie base.
10 -
Mound or pipe the mascarpone cream evenly atop the ladyfingers, smoothing or swirling to your preference.
11 -
Refrigerate the layered bars for at least one hour until set. Before serving, generously dust the top with Dutch process cocoa powder and slice with a sharp knife.
# Additional Notes:
01 -
Use a metal pan lined with parchment for even baking and easy removal.
02 -
Allow brownies to cool fully before layering to preserve topping texture.
03 -
Chill at least one hour to set layers and enhance flavor melding.