Dreamy Tiramisu Brownies Mini

This indulgent dessert combines two of my favorites—rich fudgy brownies and classic tiramisu—into a small batch treat perfect for sharing. Starting with a dense chocolate brownie base, you layer coffee soaked ladyfingers and top it all off with fluffy mascarpone cream that melts in your mouth. It’s an easy way to get elegant flavors without a big time investment or tons of leftovers.

I first made these brownies when I wanted to surprise a friend with something cozy yet sophisticated. Now whenever I crave a taste of Italy mixed with comforting chocolate, this recipe is my go to

Ingredients

• Extra Dutch process cocoa powder: flakes a deep chocolate flavor onto the top—choose the darkest you can find for best results
• Ladyfingers: provide that authentic tiramisu bite with their thin, crisp texture—pick a light, fresh batch so they soak evenly
• Coffee liqueur: is optional but adds a nice punch to the coffee soak—if you skip it, just use bold espresso
• Espresso or cold brew: must be strong and concentrated—it’s key to balancing the sweet layers
• Vanilla bean paste: with those tiny black specks brings warm depth and natural sweetness to the mascarpone cream
• Granulated sugar: sweetens both the cream topping and the brownie batter—go for standard white sugar for a clean finish
• Heavy whipping cream: should be well chilled for fluffy peaks that give the topping its cloud like texture
• Fresh mascarpone cheese: makes the cream topping luxuriously smooth—buy a fresh tub and avoid anything watery
• Salt: preferably fine sea salt, enhances both coffee and chocolate notes in the batter and cream
• All purpose flour: keeps the brownies tender but firm enough to slice
• Fresh eggs: with golden yolks add richness to the batter—don’t substitute with egg whites
• Instant espresso powder: is folded into the batter and added to the soak—a finely ground brand ensures even coffee flavor
• Semisweet chocolate chips: melt into the batter for extraordinary chocolate bursts—choose glossy, plump chips without streaks
• Unsalted butter: is melted with chocolate to create a fudgy texture and smooth batter flow

Instructions

Prepare the Pan:

Butter an 8x4inch metal loaf pan and line it with parchment paper making sure to cover the sides. This makes it super easy to lift the brownies out once baked without damaging the layers.

Melt the Chocolate Mixture:

In short microwave bursts of about 30 seconds, melt the chocolate chips and unsalted butter together, stirring well after each burst until the mixture is glossy and smooth. This gentle melting prevents burning and preserves a silky texture.

Whisk the Batter Base:

Stir in the granulated sugar, cocoa powder, and instant espresso powder into the melted chocolate. Keep stirring until the sugar begins to dissolve fully. This step builds a rich and flavorpacked foundation.

Add Eggs:

Add one whole egg and an extra egg yolk then whisk vigorously for one to two minutes. This helps create a smooth batter and gives the brownies their fudgy, dense texture.

Fold in Flour and Salt:

Sprinkle the all purpose flour and fine sea salt over the batter. Fold it carefully just until all the dry ingredients disappear. Avoid overmixing to keep the brownies tender and gooey.

Bake the Brownies:

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The edges should pull slightly away from the pan and the center will jiggle a little bit. If using a thermometer, aim for at least 180 degrees Fahrenheit in the center.

Brew and Cool Espresso:

Prepare a strong shot of espresso or a concentrated cold brew. Let it cool completely so it won’t melt the mascarpone topping later. If you like, stir in a splash of coffee liqueur to the espresso soak for an extra kick.

Assemble and Layer:

Dip each ladyfinger quickly into the espresso mixture then arrange them in a single layer on top of the baked, cooled brownies. The quick dip prevents sogginess while infusing coffee flavor.

Make the Mascarpone Cream:

Combine cold mascarpone, vanilla bean paste, and granulated sugar in a bowl and whisk gently until smooth. Slowly add the well chilled heavy whipping cream while whipping on medium speed until soft peaks form. Chill this mixture in the fridge until ready to layer.

Add Whipped Cream:

Spread or pipe the mascarpone cream over the ladyfinger layer. I usually do a thin base layer first and then swirl the remainder over with a spoon or piping bag for a pretty finish.

Chill and Finish:

Cover the assembled brownies and refrigerate them for at least one hour so they set up and the flavors meld beautifully. Just before serving, dust the top with extra Dutch cocoa powder for a deep chocolate touch. Use a sharp knife to slice into neat squares.

For me, the mascarpone cream layer is the star—it brings creamy freshness that balances the dark chocolate perfectly. My brother always steals extra servings when he visits, so it’s become our family’s celebratory classic for birthdays and cozy winter days.

Storage Tips

Wrap leftovers tightly with plastic wrap pressed directly onto the mascarpone layer to keep it fluffy and moist. Store in the fridge for up to three days, but best enjoyed sooner. Avoid freezing this dessert because the creamy layer loses its delicate texture when thawed.

Ingredient Substitutions

No ladyfingers on hand? Try vanilla wafer cookies or thin slices of pound cake but be cautious not to soak them too long or they’ll become mushy. Mascarpone can be substituted with full fat cream cheese whipped until smooth. It’s tangier but still delicious.

Serving Suggestions

Serve chilled for clean, firm slices. If you want a softer bite, take it out of the fridge about ten minutes before serving. For extra flair, sprinkle cinnamon or chocolate curls on top. This dessert pairs beautifully with a strong cup of coffee or a neat espresso shot.

These tiramisu brownies are best served chilled and make an elegant smallbatch dessert for sharing. Theyre easy to scale for more guests and deliver big flavor with minimal fuss.

Common Questions About Recipes

→ Can I substitute mascarpone in the cream layer?

Yes, cream cheese can be used instead. It provides a tangier flavor but still creates a creamy texture.

→ How can I tell when the brownies are fully baked?

The edges should stop jiggling, the center remain slightly loose, or reach 180°F (82°C) on a thermometer.

→ Why use a metal loaf pan for baking?

Metal pans heat evenly, resulting in fudgy brownies with consistent texture throughout.

→ Is coffee liqueur necessary for the soak?

No, pure espresso is sufficient to give a strong coffee flavor; liqueur is optional for extra kick.

→ Can these brownies be prepared ahead of time?

Absolutely. Refrigerate for a few hours or overnight so the flavors meld and the layers set perfectly.

→ What strength espresso is best for soaking ladyfingers?

Use a strong, fresh espresso or concentrated cold brew to impart robust coffee notes without overpowering.