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Tiramisu Brownies

Fudgy espresso brownies topped with a light mascarpone cream and a classic cocoa finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling time 2 hours
Total Time 2 hours 40 minutes
Servings: 9 servings
Course: Dessert
Ingredients Method

Ingredients
  

Brownie Layer
  • 115 g unsalted butter ½ cup
  • 200 g dark chocolate 7 oz
  • 150 g caster sugar ¾ cup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 95 g plain flour ¾ cup
  • 2 tbsp cocoa powder
  • ½ tsp salt
  • 2 tbsp strong coffee or espresso 30 ml
Mascarpone Layer
  • 250 g mascarpone 1 cup
  • 60 g icing sugar ½ cup
  • 1 tsp vanilla extract
  • 120 ml double cream ½ cup
Topping
  • 1 –2 tbsp cocoa powder for dusting

Method
 

Make the brownies
  1. Preheat oven to 180°C (160°C fan) / 350°F.
  2. Melt butter and dark chocolate together until smooth.
  3. Whisk in sugar, then eggs and vanilla.
  4. Stir in flour, cocoa powder, salt, and coffee.
  5. Pour into lined tin and bake for 20–25 minutes (fudgy centre).
  6. Cool completely.
Make mascarpone layer
  1. Whisk mascarpone, icing sugar, and vanilla until smooth.
  2. In a separate bowl, whip cream to soft peaks.
  3. Fold into mascarpone mixture until light and creamy.
Assemble
  1. Spread mascarpone layer over cooled brownies.
  2. Chill for 2–3 hours until set.
  3. Dust generously with cocoa powder before serving.