tiramisu brownies;
Sometimes you just want to dress up your brownies, and when you want a little fancy in your life, try these tiramisu brownies! Coffee and chocolate are always a winning flavor combination. The coffee really brings out the depth and enhances the rich chocolate flavor. The brownies are rich, and fudgy, and chocolatey, topped with a light mocha mousse that’s heavenly, and not too sweet so the whole dessert balances out wonderfully!
My classic crinkle-top brownies are a staple in this household. I pretty much always have the ingredients on hand, and while I appreciate a good box mix, my homemade brownies don’t even take that much extra time. And they always always have the perfect fudgy texture with just the right amount of thin, sugary crust on top. And did I mention the edges are perfectly chewy? Really, you couldn’t ask for a better base for these tiramisu brownies.
You couldn’t ask for a better homemade brownie recipe, but if you’re looking to short-circuit a few steps, a boxed brownie mix will work great.
secret to success;
Don’t worry though, I put the full crinkle top brownie ingredients and steps into the tiramisu brownies recipe below, because no one wants to flip back and forth to an extra page if they can help it. But if you’re looking to short-circuit a few steps, a boxed brownie mix will work great!
You can start on the tiramisu cream once you’ve got your brownies a-cookin’ in the oven. It’s a whipped dream, combining heavy cream with mascarpone cheese and then flavored with vanilla and instant coffee. What I love about these tiramisu brownies is that the tiramisu cream isn’t too sweet. When you taste it on its own you may think it doesn’t have enough sugar, but I find that it really balances out the sweet sweet brownies perfectly. Of course, if you want to add more sugar, go for it! Don’t let anything in the way of your sweet tooth if that’s your jam.
If you are a coffee fanatic and have strong opinions about brews and beans, then you may consider getting yourself espresso powder instead of instant coffee.
secret to success
If you have espresso powder available to you, you can swap espresso powder for the instant coffee, and follow Salt and Kitchen’s recipe for her espresso cream. But I usually keep instant coffee around for my family (we’re not big coffee drinkers), so I didn’t want to invest in a specific ingredient that I don’t use often. The instant coffee worked great and added a perfect coffee flavor for me. But if you are a coffee fanatic and have strong opinions about brews and beans, then you may consider getting yourself espresso powder instead.
Add the sprinkle of cocoa powder over the top to really evoke the tiramisu look in addition to the creamy, beautiful flavor. You’ll want to use a sieve to get a light, even sprinkle across the full brownie top. It will be messy if you want to get an even sprinkle to edge of your brownies, so put down parchment paper or transfer your brownies to a cutting board to catch excess and make it easier to clean up.
If you want to get an even sprinkle of cocoa powder to edge of your brownies, put down parchment paper to catch excess and make it easier to clean up.
secret to success
The tiramisu cream has the perfect texture for a recipe like this. It’s silky and smooth, fully spreadable, but give it a couple hours in the fridge and it setts up to a mousse-like texture, which makes it easy to cut if you want smooth lines. You can see that I went to cut my brownies immediately after spreading the cream, so the lines are a little sloppy (but still delicious).
Bonus tip: extra espresso cream is an amazing addition to your morning coffee!
secret to success
For my tiramisu brownies I spread the cream to roughly ½” thickness, and still had some extra cream leftover. My husband added it to his morning cold brew and said it added delicious silkiness to his morning cup of coffee. Of course, if you don’t want to share, you can pile on the tiramisu cream to your brownies.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other coffee-inspired recipes? Check out these fan favorites!
- While I admit I’ve had a brownie for breakfast sometimes, if you want something savory in the morning to make you feel better before diving into tiramisu brownies, go for stuffed sausage gravy biscuit bombs or twice-baked breakfast sweet potatoes.
- I love this sweet cream cheese apple cake as a fun twist on a coffee cake–it’s like a coffee cake and danish had a (very delicious) baby. Perfect with morning coffee, or as an evening treat!
- If tiramisu brownies strike your fancy, what about homemade cosmic brownies or cosmic blondies?
- For another unique take on brownies/blondies, check out these halva white chocolate blondies. With rich white chocolate enhanced by sesame, you won’t be able to stop eating these!
- Another favorite in our house, and arguably an even easier topping than these tiramisu brownies, french silk brownies are silky and extra chocolatey!
tiramisu brownies;
Ingredients
- 1 cup salted butter (2 sticks)
- 2 cups semisweet chocolate chips
- 1½ cups granulated sugar
- 1 Tbsp vanilla extract
- 1 tsp salt
- 3 tsp instant coffee granules
- 4 large eggs at room temperature
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
tiramisu cream;
- 8 oz marscarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- ¼ cup sugar
- ¼ tsp salt
- 1 heaping tsp instant coffee
- cocoa powder for sprinkling
Instructions
- Line a 9"x13" pan with parchment paper. Spray with oil and set aside.
- In a large bowl, add 2 cups of semisweet chocolate chips and 2 sticks (1 cup) of butter. Microwave in 30 second increments until the butter is melted and the chocolate chips begin to melt. Stir together until melted and smooth.
- Add 1½ cups sugar, 1 Tbsp vanilla, 1 tsp salt, and 2½ tsp coffee granules to the melted chocolate. Mix together to combine.
- In a small bowl, add 4 eggs and whisk together until frothy and bubbly. Fold the scrambled eggs to the chocolate mixture.
- Add ½ cup flour, ½ cup cocoa powder, and 1 tsp baking powder. Stir to combine. Do not overmix.
- Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Test the center with a toothpick, it should come out clean when they're ready.
- Allow to cool before cutting and serving fresh. Try popping them in the microwave for 10 seconds to reheat and serving with ice cream!
espresso cream;
- In a large bowl add 8oz mascarpone cheese, 1 cup heavy cream, 1 tsp vanilla bean paste, ¼ cup sugar, ¼ tsp salt, and 1 heaping tsp instant coffee. Whip on high for 4-8 minutes or until soft peaks form.
- Spread the espresso cream over the brownies in an even layer.
- Using a mesh sieve, sprinkle cocoa powder over the top of the espresso cream layer. Serve immediately or refrigerate up to 3 days.
