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Tiramisu Brownies

This recipe combines a fudgy, brown-butter brownie base with a classic tiramisu topping. The key is to not over-soak the ladyfingers; a quick dip is all they need to absorb the espresso and soften under the mascarpone cream.
Prep Time30 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time3 hours
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Ingredients

For the Brownie Base

  • 1 cup unsalted butter 2 sticks
  • 4 ounces bittersweet chocolate 60-70% cacao, finely chopped
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 tsp kosher salt
  • 4 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 3/4 cup all-purpose flour

For the Ladyfinger Soak

  • 2 tsp instant espresso powder
  • 2/3 cup hot water
  • 2 tbsp Marsala wine
  • ~12-14 crisp ladyfingers

For the Mascarpone Cream

  • 1 cup mascarpone cheese cold
  • 3/4 cup heavy cream cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • Unsweetened cocoa powder for dusting

Instructions

  • Line 9x9-inch pan with parchment paper, leaving overhang. Preheat oven to 350F.
  • Brown butter in light-colored saucepan until golden and nutty.
  • Remove from heat, add chocolate, cocoa powder, and salt. Whisk until smooth.
  • Whisk eggs with sugars for 1 minute.
  • Stream warm chocolate mixture into eggs, whisking constantly.
  • Fold in flour until combined. Pour into pan.
  • Bake 28-30 minutes until toothpick has moist crumbs. Cool completely.
  • Mix espresso powder, hot water, and Marsala in shallow bowl.
  • Beat mascarpone, cream, powdered sugar, and vanilla until stiff peaks form.
  • Quickly dip ladyfingers in espresso mixture, arrange on brownies.
  • Spread mascarpone cream over ladyfingers.
  • Refrigerate 2 hours.
  • Dust with cocoa powder before serving.

Notes

Use cold mascarpone and cream for best results. Dip ladyfingers briefly (1 second per side) to prevent sogginess.
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