Tiramisù Brownies “Brownie-Misu”
There’s something irresistible about combining two iconic desserts into one showstopping treat. This Brownie Tiramisù layers rich, fudgy espresso brownies with coffee soaked ladyfingers, a cloud of silky mascarpone cream, and a generous dusting of cocoa powder for the perfect finish. Every bite is packed with deep chocolate flavor, bold coffee notes, and a creamy, melt in your mouth texture.
The foundation is a fudgy brownie made even richer with espresso powder baked right into the batter, enhancing the chocolate without overpowering it. On top of the brownies, delicate ladyfingers are quickly dipped in a coffee and Kahlúa mixture, adding the signature tiramisu flavor with a subtle hint of warmth and sweetness. A light, luscious mascarpone cream blankets the layers, creating the perfect balance between rich and airy before everything is finished with a classic dusting of cocoa powder.
This dessert is elegant enough for holidays and dinner parties but simple enough to make ahead for any occasion. As it chills, the layers meld together beautifully, making each slice even more decadent than the last. If you love brownies and tiramisu, this recipe delivers the best of both worlds in one unforgettable dessert.
Ingredients
Brownie batter:
Coffee soak
Mascarpone cream
Instructions
Brownie directions:
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1. Over a double boiler, melt butter and chocolate until no lumps remain.
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2. Add sugar and mix until evenly distributed.
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3. Add eggs and stir until combined.
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4. Fold in flour, espresso powder, and salt.
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5. Pour batter into a lightly greased 9"x 9" pan.
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6. Bake at 350° for 20-25 minutes.Ensure the brownie is at room temperature before assembling the Tiramisù.
Coffee Soak directions
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- Mix strong coffee (preferably espresso) and Kahlúa together and refrigerate until chilled.
Mascarpone Cream
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- Whip cream to soft peaks and set to the side.
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2. Place mascarpone in a medium bowl and set to the side.
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3. In the bowl of a stand mixer, whisk together the egg yolks, salt, sugar, and Marsala wine. Place the bowl over a double boiler and whisk constantly until the mixture reaches 165°F (74°C). Transfer the bowl back to the stand mixer and whip on high speed until the mixture is pale, thick, and the bottom of the bowl no longer feels warm.
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4. Gently fold the egg yolk mixture into the mascarpone until just combined. Then, gently fold the whipped cream into the mascarpone mixture until no streaks remain.
Place cream in the fridge until you are ready to assemble the Tiramisù.
Brownie-Misu Assembly
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- Dip each ladyfinger into the chilled coffee mixture, one at a time, then arrange them in an even layer over the brownie.
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2. Add mascarpone cream on top of the lady fingers and spread evenly.
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3. Evenly dust the top with cocoa powder. Transfer the Brownie-Misu to the refrigerator and keep chilled until you are ready to serve.
Tiramisù is always best the next day. I suggest letting the Brownie-Misu chill in the fridge for 6-8 hours before serving.
