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Brownie Tiramisu

This brownie tiramisu recipe is layered with a chewy and fudgy brownie base then topped with espresso infused mascarpone and finished with a traditional dusting of cocoa powder. This easy coffee dessert is perfect for serving at a dinner party (alongside an espresso martini!) or a fun girls night!
Course Desserts
Cuisine Italian
Keyword brownie, espresso, tiramisu
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Servings 8 servings
Author Elizabeth Van Lierde

Ingredients

For Brownies:

  • 1 Box Brownie Mix
  • Freshly brewed espresso
  • Pinch of salt
  • 1 tsp vanilla extract
  • Unsalted butter melted
  • 1 egg

Mascarpone topping:

  • 8 oz mascarpone
  • 1 cup heavy cream
  • ¼ heaping cup granulated sugar
  • ¼ teaspoon salt
  • 1 tbsp coffee liqueur
  • 1 tsp vanilla extract

Espresso Soak:

  • 1 tbsp coffee liqueur
  • 2 tbsp espresso
  • cocoa powder to top

Instructions

For Brownies:

  • Prepare boxed brownie mix as directed OR (follow my pro directions for an extra rich brownie) I swap out the traditional oil for melted butter and the water for espresso. I also add a pinch salt and 1 tsp vanilla extract. Keep the egg as is.
  • Bake as directed to box instructions in a 9x9 metal pan lined with parchment paper (for traditional square cut brownies) or in an oval 9'' (1.2 qt) casserole dish and scoop out servings like traditional tiramisu! The choice is yours. If using an oval casserole dish, the brownies will need to bake for an additional 8-10 minutes or until a toothpick inserted in the center of the brownies comes out clean.

Prepare the tiramisu topping:

  • In a medium mixing bowl add mascarpone and heavy cream. Mix with a stand or hand mixer on medium-low until just combined (do not over mix or the it can curdle a bit). Then add in granulated sugar, vanilla extract, coffee liqueur, and a pinch of salt. Mix on medium until soft peaks form.
  • Refrigerate until brownies are cooled and ready to top.

Assemble:

  • Once the brownies have baked and cooled, poke holes with a fork over the surface evenly.
  • In a small bowl mix together 2 tbsp of espresso with 1 tbsp coffee liqueur and brush (with a pastry brush) over the brownies surface to soak in the flavor
  • Top the cooled brownies evenly with the creamy mascarpone topping and refrigerate for 30-60 minutes.
  • Remove from refrigerator and with a fine mesh sieve, dust on some cocoa powder on the top. Slice into squares with a sharp knife or scoop out like traditional tiramisu.

Notes

You can prepare your box brownies mix according to the box's ingredients or swap out the oil for equal parts butter, the water for equal parts espresso/strong coffee and leave the egg as is! 
For example:
my box brownie mix called for 1/3 cup oil so I used 1/3 cup melted butter 
my box brownie mix called for 1/4 cup water so I used 1/4 cup espresso 
I left the 1 egg as is.