Description
Picture this: you take the most fudgy, decadent brownies you’ve ever had, then you top them with a cloud of coffee-kissed mascarpone cream that tastes exactly like tiramisu filling. It’s like someone took your two favorite desserts and mashed them together in the most beautiful way possible. The brownie base gets a subtle coffee kick, and that mascarpone layer? Pure silk with just enough booze to make you feel fancy. This is dessert for when you want to impress someone (or just yourself) but don’t want to deal with ladyfingers and all that traditional tiramisu fussiness. Small batch means you get 9 perfect squares — enough to share, but not so many that you’ll eat them all in one sitting. (Okay, you might still eat them all, but at least you’ll feel less guilty about it.)
Ingredients
For the Coffee Brownies:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped (70% cocoa is perfect)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee or espresso powder
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
For the Tiramisu Cream:
- 8 oz mascarpone cheese, room temperature
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 2 tbsp coffee liqueur (Kahlúa, Tia Maria, or strong cooled coffee)
- 1 tsp vanilla extract
- Pinch of salt
For the Finishing Touch:
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional but pretty)
Instructions
Preheat your oven to 350°F and line an 8×8 pan with parchment paper (trust me, you want the overhang for easy removal). Melt butter and chopped chocolate together — I like doing this in 30-second bursts in the microwave, stirring between each one. Whisk in sugar until smooth, then eggs one at a time, vanilla, and that instant coffee. In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined — don’t overmix or you’ll lose that fudgy texture.
Spread that gorgeous batter into your prepared pan and bake for 25-28 minutes. You want a toothpick to come out with a few moist crumbs — not wet batter, but definitely not clean. These are going to be topped, so slightly underdone is better than overdone. Let them cool completely in the pan. I know it’s torture, but warm brownies + mascarpone = melty mess.
While the brownies cool, make your cream. Beat mascarpone until smooth and fluffy — it can be a bit stubborn when cold, so make sure it’s at room temp. In a separate bowl, whip the heavy cream to soft peaks, then gradually add powdered sugar and beat to medium peaks. Gently fold the whipped cream into the mascarpone along with coffee liqueur, vanilla, and that pinch of salt. The result should be silky, pipeable, and taste like heaven.
Spread that mascarpone cream evenly over the cooled brownies — I like using an offset spatula for smooth, swoopy layers. Dust the top generously with cocoa powder using a fine-mesh sieve. If you’re feeling fancy, add some chocolate shavings or even a light sprinkle of instant coffee.
Here’s the hardest part: refrigerate for at least 2 hours, but preferably overnight. This lets all the flavors meld together and the cream set up properly. When you’re ready to serve, lift out using the parchment overhang and cut into 9 squares with a sharp knife wiped clean between cuts.
Notes
Room temperature mascarpone is key: Cold mascarpone will be lumpy no matter how much you beat it. Take it out an hour before you plan to use it.
Don’t overbake: These brownies will firm up as they cool, so err on the side of fudgy rather than cakey.
Make clean cuts: Dip your knife in warm water and wipe clean between cuts for professional-looking squares.
Coffee substitute: No coffee liqueur? Use 2 tablespoons of strong cooled coffee mixed with 1 tablespoon of vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
Nutrition
- Calories: ~360 kcal per serving
- Protein: 4g