Small Batch Tiramisu Brownies Recipe
Small batch tiramisu brownies feature rich espresso-infused brownies, delivering a bold coffee flavor, topped with a creamy homemade tiramisu topping made of mascarpone, whipped cream, and a hint of cocoa. This indulgent treat combines the best of both tiramisu and brownies in a single bite-sized dessert.
Servings: 6 brownies
Ingredients
Espresso Brownies:
- 6 tbsp unsalted butter, melted (85 g)
- 3 ounces chocolate, chopped (85 g)
- 1 egg, room temperature
- 1/2 cup granulated white sugar (100 g)
- 2 tbsp dark brown sugar (24 g)
- 2 tsp vanilla extract
- 1/3 cup all purpose flour (45 g)
- 2 tbsp cocoa powder
- 2 tsp espresso powder
Mascarpone Frosting:
- 1/2 cup mascarpone cheese, COLD (120 g or 4 ounces)
- 1 cup powdered sugar (130 g)
- 1/2 cup heavy whipping cream, COLD (113 g or 4 ounces)
- 1 tsp vanilla extract
Instructions
Espresso Brownies:
- Prepare a 9x5 loaf baking pan with parchment paper, leaving some over the sides to make it easy to remove the brownies from the pan. Preheat the oven to 325°F.
- In a microwave-safe bowl, melt the 6 tbsp of butter and 3 ounces of chocolate together in 20-second intervals, stirring between each interval until smooth and fully melted. Set aside to cool slightly.
- In a large mixing bowl, add the cooled chocolate mixture. Add in the egg, granulated white sugar, dark brown sugar, and 2 teaspoons of vanilla extract and whisk together until smooth and well combined. Gradually add the espresso powder, cocoa powder, and all-purpose flour, mixing just until combined. Be careful not to over-mix the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 24-28 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Start making the Mascarpone Frosting while allowing the brownies to cool completely in the pan.
Mascarpone Frosting:
- In a large mixing bowl, place the cold mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, beat on medium-high speed for 2-3 minutes, or until the mixture is smooth in texture. Gradually add the cold heavy whipping cream. Continue whipping until the mixture thickens and soft peaks form. Do not over-mix!
- Once the brownies have cooled, spread the mascarpone frosting evenly over the top of the brownies using a spatula. Generously dust with cocoa powder or shaved chocolate, if desired. Cut the brownies in squares and enjoy!