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Love desserts that mash up the best bits? Here you get a rich chocolate brownie mixed with coffee-soaked ladyfingers and puffy, creamy mascarpone on top. Whenever I can't decide between brownies or tiramisu and only want a smaller batch, this is what I whip up.
The first time I tried these, I had random pantry stuff and wanted to treat a friend to something that looked pro. Whenever I’m missing Italy, I throw a batch together and it totally brings me back.
Dreamy Ingredients
- Extra dutch process cocoa powder: sprinkle it at the end for a nice chocolate dusting
- Ladyfingers: they go in the middle and give that classic tiramisu bite look for thin and crispy ones
- Coffee liquor (optional): you can add some to the soak for more kick but it’s not required
- Espresso or cold brew: use it to soak the ladyfingers make sure it’s nice and bold
- Vanilla bean paste: look for the stuff with those tiny vanilla dots brings warmth and depth
- Granulated sugar: adds sweetness twice, in the topping and the brownie
- Heavy whipping cream: grab it cold so you get fluffy peaks for the cream layer
- Mascarpone: makes the topping super creamy pick a tub that tastes fresh
- Salt: bumps up both chocolate and coffee flavors fine sea salt blends best
- All purpose flour: keeps the brownies soft yet fudgy
- Fresh egg plus egg yolk: go for eggs with golden yolks for a richer base
- Instant espresso: goes in the batter and for soaking, pick a fine-powdered brand for even flavor
- Granulated sugar: tosses extra sweetness into the cream mix
- Dutch process cocoa powder: amps up the deep chocolate taste go for the darkest cocoa you find
- Semi-sweet chocolate chips: adds major chocolate flavor aim for shiny chips with zero gray-ish streaks
- Unsalted butter: makes brownies fudgy and melts the chocolate together
Easy-Step Directions
- Chill and Finish:
- Pop the layered brownies in the fridge at least an hour so everything sets up nice and firm. Before digging in, shower a thick layer of cocoa powder over the top and slice it up with your sharpest knife
- Add Whipped Cream:
- Mound or pipe your mascarpone cream right over the ladyfingers. I usually do a base layer, then swirl out the rest with a piping bag or just a spoon
- Assemble and Layer:
- Once they're cool, mix your coffee soak with liqueur if you want. Dip each ladyfinger in super quick and tuck across the brownie top
- Brew and Cool Espresso:
- Brew a strong shot for soaking. Let it cool all the way so it won’t melt your topping. You can add a splash of coffee liqueur here if you’re feeling it
- Make the Mascarpone Cream:
- Take cold cream, mascarpone, vanilla paste and sugar. Whip gently till combined, then add in the heavy cream on low. Whip on medium for soft peaks and stash in the fridge till layering
- Bake the Brownies:
- Spread the batter into that lined pan and smooth the top. Bake at three-fifty for 25 to 30 minutes. The sides will pull away, and the middle should wiggle just a bit. Your thermometer should say at least one-eighty inside if you use one
- Fold in Flour and Salt:
- Sprinkle in flour and salt, fold just till you don’t see any more dry patches. Don’t mix forever, just until combined for gooey brownies
- Add Eggs:
- Drop in a whole egg and a yolk, then whisk hard for a minute or two to make the brownies extra fudgy and smooth
- Whisk the Batter Base:
- Add cocoa, the sugar, and powdered espresso to the melted chocolate. Stir until the sugar’s starting to dissolve
- Melt the Chocolate Mixture:
- Microwave chocolate chips with butter in short bursts (about 30 seconds), stirring after each one until glossy and smooth
- Prepare the Pan:
- Butter and line an 8x4-inch loaf pan with parchment to make removal super easy when they’re baked
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The mascarpone cream makes it for me. My brother is classic for sneaking way more than his share. Anytime a birthday rolls around, or for cozy snow days, this is the dessert my family always asks for
Chill Tips
If you end up with leftovers, go ahead and wrap the square up and stash it in the fridge. You’ll get about three days before the texture starts to fade. Press plastic wrap right onto the whipped cream so it keeps that fluffy texture as long as possible.
Swap It Up
No ladyfingers? Sub in vanilla wafers or thin pound cake slices—just don’t let them soak too long or they’ll break. Out of mascarpone? Grab full-fat cream cheese, whip it until creamy, and use that instead (it’ll taste a bit tangier but totally works).
How to Serve
For sharp squares, slice straight from the fridge. If you want a softer bite, let it warm up just a touch—about ten minutes works. Try shaking on some cinnamon or a bit of chocolate curls before serving. Pairs awesome with strong coffee or a classic espresso shot.
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Behind the Dessert
This one is a mash-up of classic brownies and an Italian twist—mascarpone and ladyfingers with little hits of espresso. Usually tiramisu is a big trifle but here you get those layered flavors in a chilled, sliceable bar. It tastes comfortingly American but has enough Italian flair to feel a little fancy.
Recipe FAQs
- → Can I swap out mascarpone in the whipped cream layer?
Sure thing—cream cheese does the job, but it’ll taste a bit more tangy and not quite as dreamy-smooth.
- → How will I know my brownies are baked through?
You’re good when the edges stop jiggling, the center’s just barely loose, or the middle reads at least 180°F/82°C on a thermometer.
- → Why is a metal loaf pan best for these?
Metal heats up and bakes nice and even, so your brownies come out perfectly fudgy with great texture inside.
- → I don’t have coffee liqueur—is that okay?
Yep! Just skip it and stick with espresso. You’ll still get great coffee flavor when you soak those ladyfingers.
- → Can these brownies be made in advance?
Absolutely. Put them together ahead, throw them in the fridge for a few hours (or overnight) and they’ll taste even better since all the flavors get time to blend.
- → What strength should my espresso be for the ladyfingers?
Really strong and fresh is best—a punchy espresso or even a concentrated cold brew makes those ladyfingers taste awesome.