Tiramisu brownies

Ingredients

• 6eggs
• 270 gbutter
• 300 gwhite soft brown sugar
• 300 gdark chocolate
• 75 gcocoa powder
• 75 gplain flour
• 1 sachetinstant espresso
• 1 pinchsalt
• 500 gmascarpone
• 250 mlwhipping cream
• 45 ml (3 tbsp)icing sugar
• to dustcocoa powder
• 1square cake tin
• 1hand mixer

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C.

2. 2

   Melt butter and chocolate

   Melt the butter and chocolate together in a small saucepan over a bain-marie. Leave the mixture to cool to room temperature.

3. 3

   Mix the dry ingredients

   Add the sugar, cocoa powder, instant espresso and a pinch of salt to the melted mixture, then mix.

4. 4

   Add the eggs

   Add the eggs one at a time, mixing until the batter is smooth.

5. 5

   Fold in the flour

   Sift the flour over the batter and fold it in with a spatula.

6. 6

   Fill the tin

   Spoon the batter into a square cake tin lined with baking paper. Smooth the top with the back of a spoon.

7. 7

   Bake the brownie

   Bake for 40 minutes in the preheated oven. Leave the brownie to cool completely.

8. 8

   Combine the topping

   Put the whipping cream and mascarpone in a bowl.

9. 9

   Whip the cream

   Whip until light, then add the icing sugar.

10. 10

    Spread the topping

    Spread the mascarpone mixture over the cooled brownie base.

11. 11

    Chill until set

    Refrigerate for 4 hours to let the topping set.

12. 12

    Dust and serve

    Dust with cocoa powder. If you like, trim the edges straight before serving.

What are tiramisu brownies?

Tiramisu is an Italian dessert traditionally layered with coffee-soaked sponge, mascarpone cream and cocoa. This version brings those familiar coffee and cream flavours together with a chocolate brownie base.

The espresso deepens the chocolate flavour, while the chilled mascarpone topping gives each piece a soft, creamy finish. It is a rich dessert that is best cut into modest squares.

Nutrition and macros by portion

The nutrition label shows one serving as written: 733 calories, 10g protein, 62g carbs, 51g fat.

The brownie gets most of its carbohydrates from the sugar and flour, while butter, chocolate, mascarpone and cream contribute much of the fat. Eggs and mascarpone provide some protein, but each square is still a rich dessert; serve it after a lighter meal or alongside fresh fruit.

Building the brownie base

Chocolate and butter: melting them together gives the base its smooth, rich foundation. Let the mixture cool to room temperature before adding the eggs so they do not cook on contact.

Espresso and cocoa: both bring a more pronounced bittersweet flavour to the chocolate. Mix them in with the sugar and salt before adding the eggs.

Getting the texture right

Eggs: add them one at a time and mix until the batter looks even. Once the flour goes in, fold gently with a spatula rather than beating it vigorously.

Flour: sift it over the batter to break up lumps, then fold just until incorporated. This helps keep the brownie dense rather than developing a bready texture.

Baking and cooling

Bake: the recipe calls for 40 minutes at 180 °C. The brownie needs to cool completely before the mascarpone topping goes on.

Timing: although the listed total time is 30 minutes, the method also includes 40 minutes of baking and 4 hours of chilling, in addition to cooling. Allow enough time for those stages before serving.

Making the mascarpone layer

Cream and mascarpone: combine them in a bowl and whip until light, then mix in the icing sugar. Stop once the mixture has a fluffy, spreadable consistency.

Topping: spread it over the fully cooled brownie in an even layer. Chill for 4 hours so it firms up enough to slice neatly.

Serving and slicing

Cocoa: dust the top just before serving for a classic tiramisu finish. For cleaner-looking portions, trim the edges if desired and wipe the knife between cuts.

Pairings: serve the squares with coffee or espresso to echo the flavour in the brownie. Fresh berries can add a bright contrast to the rich chocolate and cream.

Recipe notes & tips

• Line the square tin with baking paper so the cooled brownie is easier to lift out.
• Use a bowl and saucepan that fit together securely for the bain-marie, keeping the bowl above the water.
• Let the melted chocolate mixture cool fully before mixing in the eggs.
• Fold in the sifted flour gently and stop as soon as no dry patches remain.
• Cool the brownie completely before adding the mascarpone layer.
• Chill for the full 4 hours before slicing for a firmer topping.

Variations

• Stronger coffee: use a more pronounced espresso flavour if your instant espresso sachet allows you to adjust the amount.
• Chocolate finish: add a few chocolate shavings over the cocoa-dusted topping just before serving.
• Berry contrast: serve each square with fresh raspberries or strawberries.
• Neater portions: trim the edges before slicing and wipe the knife clean between cuts.
• Cocoa topping: dust the surface through a small sieve for an even coating.

Common mistakes to avoid

• Adding eggs to hot chocolate: the eggs may begin to cook; cool the mixture to room temperature first.
• Overmixing after adding flour: the brownie can become less tender; fold only until combined.
• Topping a warm brownie: the mascarpone layer can soften; wait until the base has cooled completely.
• Skipping the chill: the cream may be too soft to slice neatly; refrigerate for the full 4 hours.
• Cutting with a coated knife: the topping can drag across the surface; wipe the blade between slices.

How to store

Keep the brownies covered in the refrigerator and eat within 3 days. Serve chilled; freezing is not ideal because the mascarpone topping may change texture when thawed.

Frequently asked questions