Tiramisu Brownies

Tiramisu brownies have been everywhere lately, so I had to make my own version! This recipe layers a rich, fudgy homemade espresso brownie base with coffee-soaked homemade ladyfingers and a creamy (alcohol free) rum mascarpone topping inspired by my beloved Tiramisu Layer Cake!

I included a homemade ladyfinger recipe because I love the soft, fluffy texture of fresh homemade ladyfingers. They are light, tender, and truly nothing compares. But you do not have to make them from scratch for this recipe. Store-bought ladyfingers work too, and I’ve linked my Homemade Vanilla Bean Lady Fingers Recipe if you wan tot have the ultimate experience!

Homemade Vanilla Bean Ladyfingers RECIPE HERE

Homemade Vanilla Bean Ladyfingers RECIPE HERE

Why You’ll Love This Recipe

• These tiramisu brownies combine the best parts of two favorite desserts: fudgy brownies and classic tiramisu.
• The brownie layer is rich and deeply chocolatey with a hint of espresso. The lady fingers soak up the strong coffee, giving the dessert that classic tiramisu flavor. And the mascarpone cream on top is soft, fluffy, and just sweet enough.
• This recipe is also a great make-ahead dessert. It actually needs time to chill, which means you can assemble it the night before and have a beautiful dessert ready the next day.
• It can be made with homemade or store-bought ladyfingers.

Sponsored by LorAnn Oils

This recipe is sponsored by LorAnn Oils , a brand I’ve been lucky enough to partner with for many years and truly love using in my baking!
For tese tiramisu brownies, I used LorAnn Oils Reserve Organic Madagascar Bourbon Vanilla Bean Paste and LorAnn Oils Rum Emulsion to bring in that warm vanilla flavor and classic tiramisu taste without adding alcohol.
You can use my code KALA15 for 15% off all online orders from LorAnn Oils!
Thank you so much for supporting the brands that help make my blog possible.

Equipment You’ll Need

• 9×13-inch baking pan
• Parchment paper
• Medium saucepan
• Large bowl
• Medium bowl
• Small mixing bowl
• Whisk
• Rubber spatula
• Stand mixer with whisk attachment
• Baking sheets, if making homemade ladyfingers
• Piping bag, if making homemade ladyfingers
• Pastry brush
• Fine-mesh sieve
• Wire rack
• Plastic wrap
• Sharp knife

Your Shopping List

• Dark Chocolate : Dark chocolate gives the brownie layer a rich, deep chocolate flavor. I like using 70% dark chocolate here because it balances the sweetness of the mascarpone cream.
• Espresso AND Instant Espresso Powder: These brownies use both hot espresso and instant espresso powder. The espresso brings an intense coffee flavor, while the instant espresso powder helps deepen the chocolate flavor in the brownie batter. (If you do not have an espresso machine, you can dissolve instant espresso powder in hot water.)
• Dutch-Process Cocoa Powder : Dutch-process cocoa powder gives the brownies a darker color and smoother chocolate flavor. It also gets bloomed in the warm chocolate mixture, which helps create a more flavorful fudgy brownie base.
• Butter: The recipe uses salted butter, but you can use unsalted butter if that is what you have. If using unsalted butter, you may want to add a little extra pinch of salt.
• Eggs: Use room temperature eggs for the best texture. They mix more smoothly into the melted chocolate mixture and help create that glossy brownie batter.
• All-Purpose Flour: All-purpose flour gives the brownies structure. Be careful not to overmix once the flour goes in. For fudgy brownies, fold gently with a rubber spatula until the flour just disappears.
• Ladyfingers : You can use my homemade ladyfingers recipes here or store-bought ladyfingers for this recipe. I personally love homemade because they are soft, fluffy, and extra tender once brushed with coffee. (If using store-bought ladyfingers, look for spongy ladyfinger cookies if you can find them. Some grocery stores carry them in the bakery, cookie aisle, or international section.)

• Mascarpone Cheese: Mascarpone cheese is what gives the topping that classic tiramisu flavor. It is soft, creamy, and slightly tangy without being as sharp as cream cheese.
• Heavy Cream: Heavy cream is whipped into the mascarpone to create a fluffy cream topping. Make sure it is very cold before mixing.
• LorAnn Oils Reserve Organic Madagascar Bourbon Vanilla Bean Paste: LorAnn Oils Vanilla Bean Paste adds warm vanilla flavor and those beautiful little bits of vanilla bean. It is used in the brownie base, ladyfingers, and mascarpone cream!
• LorAnn Oils Rum Emulsion : LorAnn Oils Rum Emulsion gives the mascarpone cream that warm tiramisu flavor without adding alcohol.

Step-by-Step Instructions

How to Make Tiramisu Brownies

Step 1: Prepare the Pan

• Preheat your oven to 325°F. Grease and line a 9×13-inch prepared baking pan with parchment paper, leaving a little overhang on the sides. This makes it easier to lift the cooled brownie layer out later.

Step 2: Make the Fudgy Espresso Brownie Base

1. In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth and glossy.
2. Pull two shots of espresso and keep them hot. If you do not have espresso, stir instant espresso powder into hot water.
3. Pour the hot espresso into the melted chocolate mixture and whisk well. Then add the cocoa powder while the mixture is still warm. This helps bloom the cocoa and gives the brownies a deep chocolate flavor.
4. Let the mixture cool for 8 to 10 minutes. It should feel warm, not hot.
5. Whisk in the sugar and instant espresso powder.
6. Then add the eggs one at a time, whisking well after each addition. After the last egg, whisk for about 60 seconds until the brownie batter looks glossy and thick.
7. Stir in the LorAnn Oils Vanilla Bean Paste.
8. Switch to a rubber spatula and fold in the all-purpose flour and salt. Mix just until no dry streaks remain.
9. Pour the batter into the prepared pan and spread it into an even layer.
10. Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the edge comes out with moist crumbs. Do not wait for a clean toothpick. A few moist crumbs mean you have a good brownie with a fudgy center.
11. Cool completely in the pan on a wire rack.

Step 3: Make or Prepare the Ladyfingers

Homemade Vanilla Bean Ladyfingers RECIPE HERE

If using store-bought ladyfingers, you can use them straight from the package.

Step 4: Make the Coffee Soak

• In a small mixing bowl or shallow bowl, stir together the warm brewed coffee and sugar until the sugar dissolves.

Step 5: Make the Mascarpone Cream

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cold mascarpone cheese on medium speed just until smooth.
2. With the mixer on low, slowly stream in the cold heavy cream. Increase to medium-high speed and whip until soft peaks form.
3. Add the confectioners’ sugar, LorAnn Oils Vanilla Bean Paste, LorAnn Oils Rum Emulsion, and salt. Whip until medium peaks form. The mascarpone cream should be thick, smooth, and spreadable.
4. Be careful not to overwhip. Mascarpone can turn grainy if mixed too long.

Step 6: Assemble the Tiramisu Brownies

1. Brush the ladyfingers with coffee soak and arrange them in a snug layer over the cooled brownie.
2. Spread the mascarpone layer over the ladyfinger layer and smooth the top.

• Cover with plastic wrap and refrigerate overnight, or for at least 8 hours. This chill time helps the tiramisu brownies set and gives you the best texture.
• Before serving, dust the top layer with cocoa powder.

Tips for the Best Tiramisu Brownie

Do Not Overbake the Brownies

The brownie layer should look just set in the center. You want moist crumbs on a toothpick, not wet batter and not a completely clean toothpick.

Use Strong ESPRESSO/ Coffee

Tiramisu needs rich coffee flavor. Use strong coffee, brewed coffee, or espresso for the soak. If you are a coffee lover, you can make the coffee soak a little stronger.

Brush Instead of Dip

I like brushing the coffee soak onto the ladyfingers instead of dipping them. This gives you more control and keeps the tiramisu layer from getting soggy.

Chill Overnight

The best way to get clean slices is to chill the brownies overnight. The brownie layer, ladyfingers, and mascarpone layer need time to set together.

Slice With a Hot Knife

Run a sharp knife under hot water, dry it completely, and cut straight down. Wipe the knife between cuts for the cleanest slices.

Can I Use Store-Bought Ladyfingers?

Yes. You can absolutely use store-bought ladyfingers for this recipe.

I prefer homemade ladyfingers because they are light, fluffy, and soft in the center. They give these tiramisu brownies a really beautiful texture. But if you want to save time, store-bought ladyfingers are a great option.

If your store-bought ladyfingers are very crisp, brush them well with the coffee soak and give the dessert plenty of time to chill.

Other Recipes You’ll Love

Tiramisu Layer Cake
https://www.almondsandapricots.com/tiramisu-layer-cake/
No-Bake Caramel Banana Cheesecake
https://www.almondsandapricots.com/no-bake-caramel-banana-cheesecake/
Black Cherry Ice Cream Cake with Fudgy Brownie Base
https://www.almondsandapricots.com/black-cherry-ice-cream-cake-with-fudgy-brownie-base/
White Chocolate Orange Curd Cookies
https://www.almondsandapricots.com/white-chocolate-orange-curd-cookies/
Lemon Tart with Toasted Swiss Meringue
https://www.almondsandapricots.com/delicious-lemon-tart-with-toasted-swiss-meringue-recipe-almonds-and-apricots/

Stay in touch!

If you give these tiramisu brownies a try, I’d love to hear how they turn out. Leave a comment below, and let me know if you made them with homemade ladyfingers or kept things simple with store-bought.

(P.S.: Don’t forget to store any leftovers in an airtight container—though I doubt these brownies will last long!)