Small Batch Tiramisu Brownies (Print-Friendly Version)

Espresso brownies layered with ladyfingers and mascarpone cream, inspired by classic tiramisu flavors.

# Ingredients:

→ Fudge Brownie Base

01 - 70 g unsalted butter
02 - 110 g semi-sweet chocolate chips
03 - 15 g Dutch process cocoa powder
04 - 125 g granulated sugar
05 - 1 teaspoon instant espresso powder
06 - 1 large egg
07 - 1 egg yolk
08 - 50 g all-purpose flour
09 - 0.25 teaspoon fine salt

→ Mascarpone Whipped Cream

10 - 150 g mascarpone cheese
11 - 35 g granulated sugar
12 - 2 teaspoons vanilla bean paste
13 - 250 g heavy whipping cream

→ Ladyfinger Soak & Topping

14 - 85 g espresso or chilled cold brew coffee
15 - 1 tablespoon coffee liqueur (optional)
16 - 7 ladyfingers
17 - Dutch process cocoa powder, for dusting

# Steps:

01 - Preheat oven to 175°C. Butter and line an 8×20 cm metal loaf pan with parchment paper for easy release.
02 - In a microwave-safe mixing bowl, melt unsalted butter and chocolate chips in 30-second intervals, stirring between each, until fully smooth.
03 - Whisk in Dutch process cocoa powder, granulated sugar, and instant espresso powder until fully dissolved.
04 - Whisk in the whole egg and egg yolk, beating the mixture vigorously for 1–2 minutes until glossy and homogenous.
05 - Using a rubber spatula, gently fold in all-purpose flour and salt just until combined and no streaks remain.
06 - Pour batter into prepared pan, smooth the surface, and bake for 25–30 minutes until the edges are set and the center wobbles slightly, or a thermometer registers at least 82°C.
07 - Remove from oven and allow brownie base to cool completely in the pan on a wire rack.
08 - In a medium bowl, using a hand or stand mixer, briefly beat mascarpone, sugar, and vanilla until cohesive. Gradually add heavy cream and beat until soft peaks form. Refrigerate until required.
09 - Combine cooled espresso and coffee liqueur in a shallow bowl.
10 - Briefly dip each ladyfinger into the espresso mixture, ensuring both sides are coated. Arrange in a single layer over the cooled brownie base.
11 - Spread or pipe mascarpone whipped cream over ladyfingers. Cover and refrigerate at least 1 hour to set.
12 - Dust surface with Dutch process cocoa powder before slicing and serving.

# Notes & Tips:

01 - For best texture and even baking, use a metal loaf pan instead of glass. If using a 9×23 cm pan, monitor baking time and check for doneness early.

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