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Dreamy tiramisu brownies mini are perfect for days when you crave something decadent but do not want a big batch sitting around. Every bite gives you the best of tiramisu—espresso-soaked ladyfingers topped with a thick layer of mascarpone cream—all stacked on a fudgy brownie. The coffee liqueur is optional, but real espresso is not. Chilling firms up the layers and blends the flavors into an easy, elegant dessert made for sharing.
I whipped these up on a rainy afternoon with random pantry bits for a friend and they instantly became a keeper. Anytime I am feeling nostalgic for Italy or need a quick birthday treat, this is my go-to bake.
Ingredients
- Extra dutch process cocoa powder: gives that dark chocolate finish on top try to find a deep colored brand
- Ladyfingers: classic crunch and soak up espresso thin and crispy ones work best
- Coffee liqueur: optional but adds a nice adult kick
- Espresso or cold brew: use a strong one and let it cool before dipping
- Vanilla bean paste: look for brands with visible seeds for best flavor
- Granulated sugar: sweetens both brownie and cream layers
- Heavy whipping cream: use straight from the fridge for the fluffiest topping
- Mascarpone: gives ultra-creamy topping flavor pick one that tastes clean and fresh
- Salt: helps round out all the flavors fine sea salt dissolves best
- All purpose flour: keeps brownies soft and dense
- Fresh egg plus egg yolk: look for eggs with rich yellow yolks for extra fudginess
- Instant espresso powder: fine granules mix best
- Dutch process cocoa powder: goes into brownies for a deeper chocolate
- Semi-sweet chocolate chips: choose chips that are shiny for fresher flavor
- Unsalted butter: gives richness and fudgy texture
Step-by-Step Instructions
- Prepare the Pan:
- Butter and line an eight by four inch loaf pan with parchment so you can lift out the brownies cleanly after baking
- Melt the Chocolate Mixture:
- Microwave chocolate chips and butter together in short bursts stirring each time until you get a glossy smooth mix
- Whisk the Batter Base:
- Add cocoa granulated sugar and instant espresso powder to the melted chocolate stirring until the sugar starts to dissolve
- Add Eggs:
- Add whole egg and extra yolk whisking hard for one to two minutes to make the batter especially fudgy
- Fold in Flour and Salt:
- Add flour and salt and fold until you just barely see no dry flour for gooey brownies do not overmix
- Bake the Brownies:
- Pour batter into lined pan and smooth out bake at three fifty for about twenty five to thirty minutes until the sides pull away and the center barely jiggles or reads one eighty inside
- Brew and Cool Espresso:
- Brew espresso and let it cool completely before assembling otherwise it melts the cream can add a splash of liqueur here
- Assemble and Layer:
- Once brownies are cool dip ladyfingers very quickly into the cooled espresso and arrange in a single layer on top
- Make the Mascarpone Cream:
- Whip mascarpone vanilla paste and sugar gently then add cold heavy cream and whip to soft peaks keep it chilled until layering
- Add Whipped Cream:
- Spread or pipe mascarpone cream over the ladyfingers pile on thick and chill to set
- Chill and Finish:
- Refrigerate brownies for at least an hour then dust heavily with cocoa powder before slicing for clean layers
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Mascarpone cream always wins my heart with its pillowy fluff. My brother always manages to sneak the corner pieces for himself so I know it is a family hit. When someone’s birthday draws near or when snow falls this is the first dessert my family asks me to make.
Storage tips
Wrap leftover squares tightly and refrigerate for up to three days. Press cling film directly against the whipped topping to keep it fluffy much longer.
Ingredient substitutions
No ladyfingers just use vanilla wafers or thin pound cake slices instead but do not let them soak long or they get soggy. Out of mascarpone full-fat cream cheese works if whipped smooth it will taste a touch tangier.
Serving suggestions
Cut slices straight from the fridge for crisp bars or let stand ten minutes for softer bites. Dust with extra cocoa powder or cinnamon. A hot espresso pairs perfectly on the side.
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Behind the dessert
Dreamy tiramisu brownies are a mashup of classic American brownies and Italian tiramisu flavors. Instead of a big trifle you get coffee and mascarpone in a chilled sliceable bar so it feels fancy but still comforting.
Commonly Asked Questions
- → What can I use if I don't have mascarpone?
Full-fat cream cheese works as a substitute. Whip until creamy and expect a slightly tangier flavor.
- → How can I tell the brownies are done baking?
Look for set edges, a just-barely wobbly center, or check for 180°F/82°C inside with a thermometer.
- → Is a metal pan necessary for baking?
Metal pans promote even heat and help create perfectly fudgy brownies with great texture.
- → Can I skip the coffee liqueur?
Yes, simply use strong espresso alone for soaking the ladyfingers; the bars will still have rich coffee flavor.
- → How far in advance can I make these?
You can assemble them ahead and chill several hours or overnight to let flavors blend beautifully.
- → What coffee is best for soaking ladyfingers?
Choose strong, freshly brewed espresso or concentrated cold brew for bold, authentic flavor.