Description
Fudgy brownies layered with coffee-soaked ladyfingers and a creamy mascarpone filling, dusted with cocoa powder. A delightful twist on classic tiramisu!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ½ cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (such as Kahlua) or brandy (optional)
- Approximately 12–15 ladyfingers, depending on the size of your pan
- Unsweetened cocoa powder, for dusting
Instructions
- Melt the butter in a large, microwave-safe bowl in 30-second intervals, stirring in between, until completely melted. Alternatively, melt in a saucepan over low heat.
- Add the granulated sugar to the melted butter and whisk vigorously until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using chocolate chips, gently fold them into the batter.
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan.
- Make sure your mascarpone cheese is softened to room temperature.
- In a medium bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract.
- Add the heavy cream one tablespoon at a time, mixing until the filling is smooth and creamy.
- In a shallow dish, combine the cooled brewed coffee and coffee liqueur (or brandy, if using).
- Quickly dip each ladyfinger into the coffee mixture, just long enough to moisten them slightly.
- Arrange the dipped ladyfingers in a single layer over the cooled brownie base.
- Spread the mascarpone filling evenly over the layer of ladyfingers.
- Cover the brownies with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Just before serving, dust the top of the brownies generously with unsweetened cocoa powder.
- Cut the brownies into squares and serve chilled.
Notes
- Coffee Strength: Adjust coffee strength for soaking to your preference.
- Alcohol Options: Substitute coffee liqueur/brandy with coffee extract or omit.
- Ladyfinger Alternatives: Use sponge cake or biscotti if ladyfingers are unavailable, adjusting soaking time.
- Chocolate Variations: Experiment with different chocolate chips.
- Nutty Additions: Add chopped nuts to the brownie batter.
- Espresso Powder: Enhance chocolate flavor with espresso powder in the brownie batter.
- Make Ahead: Store in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months, thawing in the refrigerator overnight.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream.
- Troubleshooting:
- Brownies Too Dry: Avoid overbaking.
- Mascarpone Filling Too Thin: Add heavy cream gradually.
- Ladyfingers Too Soggy: Dip quickly.
- Brownies Sticking to the Pan: Grease and flour the pan or use parchment paper.
- Prep Time: 30 minutes
- Cook Time: 30 minutes