Tiramisu Brownies Mini (Printable Version)
Brownies packed with espresso, covered in mascarpone and ladyfingers, inspired by classic tiramisu vibes.
# Everything You’ll Need:
→ Fudge Brownie Base
01 -
0.25 teaspoon fine salt
02 -
50 g all-purpose flour
03 -
1 egg yolk
04 -
1 large egg
05 -
1 teaspoon instant espresso powder
06 -
125 g granulated sugar
07 -
15 g Dutch process cocoa powder
08 -
110 g semi-sweet chocolate chips
09 -
70 g unsalted butter
→ Mascarpone Whipped Cream
10 -
250 g heavy whipping cream
11 -
2 teaspoons vanilla bean paste
12 -
35 g granulated sugar
13 -
150 g mascarpone cheese
→ Ladyfinger Soak & Topping
14 -
Dutch process cocoa powder, for dusting
15 -
7 ladyfingers
16 -
1 tablespoon coffee liqueur (optional)
17 -
85 g espresso or chilled cold brew coffee
# Steps to Cook:
01 -
Right before eating, shower the top with cocoa powder. Now slice it up and enjoy.
02 -
Pile the mascarpone cream on top of the ladyfingers, cover up, and stash in the fridge for at least one hour to set everything up.
03 -
Dunk both sides of each ladyfinger in the espresso mix real quick. Layer them right over your cooled brownie base.
04 -
Just mix up your cooled coffee and coffee booze in a shallow bowl.
05 -
Grab a bowl and a mixer. Beat together mascarpone, sugar, and vanilla till it all comes together. Slowly pour in the cream and whip until it gets fluffy with soft peaks. Pop it in the fridge till you need it.
06 -
Let that brownie sit in the pan on a rack until totally cool. Don’t rush it.
07 -
Get your batter in the pan, smooth the top, and bake for 25–30 minutes—edges should look set but the middle barely wiggles, or check with a thermometer for at least 82°C.
08 -
Gently stir in flour and salt with a spatula, just until you stop seeing dry bits.
09 -
Whisk the whole egg and then the extra yolk in. Beat hard for a minute or two until it looks glossy and all together.
10 -
Add the cocoa, sugar, and espresso powder and whisk until it's all well mixed in.
11 -
Toss butter and chocolate chips into a bowl you can microwave. Heat for 30 seconds at a time, stirring each round, until everything's melted and smooth.
12 -
Heat your oven up to 175°C. Coat an 8×20 cm metal loaf pan with butter, then line with parchment so you can lift it out easily later.
# Extra Suggestions:
01 -
Metal loaf pans work best for even baking. If you only have a 9×23 cm pan, check it early—baking times might change.