Dreamy Tiramisu Brownies Mini (Printable Version)
# What You'll Need:
→ Brownie Base
01 -
60 g unsalted butter, plus extra for greasing
02 -
85 g semi-sweet chocolate chips
03 -
50 g granulated sugar
04 -
15 g Dutch process cocoa powder
05 -
1 teaspoon instant espresso powder
06 -
1 large egg
07 -
1 egg yolk
08 -
45 g all purpose flour
09 -
1/4 teaspoon fine sea salt
→ Tiramisu Layer
10 -
60 ml strong espresso or cold brew, cooled
11 -
1 tablespoon coffee liqueur (optional)
12 -
6 thin ladyfingers
→ Mascarpone Topping
13 -
110 g mascarpone cheese, cold
14 -
60 ml heavy whipping cream, cold
15 -
1.5 tablespoons granulated sugar
16 -
1 teaspoon vanilla bean paste
→ Finishing Touch
17 -
1 tablespoon Dutch process cocoa powder, for dusting
# Step-by-Step Directions:
01 -
Butter and line an 8x20 cm (approx. 8x4 inch) metal loaf pan with parchment, leaving an overhang to lift brownies out easily.
02 -
Combine butter and chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and glossy.
03 -
Whisk in granulated sugar, cocoa powder, and instant espresso powder until sugar starts dissolving and mixture thickens.
04 -
Add the whole egg and egg yolk. Whisk vigorously for 1–2 minutes until mixture is smooth and shiny.
05 -
Sprinkle flour and salt over the mixture. Fold gently until no dry flour remains—do not overmix.
06 -
Spread the batter evenly into the pan. Bake in a preheated oven at 175°C (350°F) for 25–30 minutes, until the sides pull away and the center is just set. Internal temperature should reach at least 82°C (180°F). Cool completely in the pan.
07 -
Mix cooled espresso with coffee liqueur if using.
08 -
Briefly dip each ladyfinger into the coffee soak and arrange in a single layer atop the cooled brownie base.
09 -
Beat cold mascarpone, granulated sugar, and vanilla bean paste just until blended. Add cold heavy cream and whip on medium speed until soft peaks form. Refrigerate until ready to use.
10 -
Spread or pipe the mascarpone cream evenly over the ladyfingers. Refrigerate for at least 1 hour to set layers and enhance flavors.
11 -
Before serving, dust generously with cocoa powder. Slice with a sharp knife directly from the refrigerator for clean layers.
# Helpful Notes:
01 -
For best texture, chill thoroughly before cutting; this maintains distinct clean layers.
02 -
Wrap tightly and refrigerate leftovers for up to three days; press plastic wrap directly onto cream to preserve its fluffiness.
03 -
If ladyfingers are unavailable, substitute thin vanilla wafers or pound cake, dipping them quickly to prevent disintegration.
04 -
For optimal flavor, always use strong, freshly brewed espresso and high-quality dark Dutch cocoa.