Fudgy Espresso Tiramisu Brownies: Your New Coffee & Chocolate Obsession

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang, and lightly grease.
2. 2

   In a large bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy. Beat in eggs one at a time, then stir in 2 tsp vanilla extract.
3. 3

   In a separate bowl, whisk together flour, 3/4 cup cocoa powder, 2 tbsp espresso powder, and salt. Gradually add dry ingredients to wet, mixing just until no flour streaks remain. Do not overmix.
4. 4

   Pour 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. Cool completely on a wire rack.
5. 5

   While brownies cool, prepare the espresso soak: In a shallow dish, combine 2 cups chilled espresso/coffee and coffee liqueur (if using).
6. 6

   Once brownies are fully cooled, quickly dip each ladyfinger into the espresso mixture (1-2 seconds per side). Arrange a single layer of soaked ladyfingers over the cooled brownie base, trimming to fit.
7. 7

   For the mascarpone cream: In a large, chilled bowl, combine cold mascarpone, heavy cream, powdered sugar, and 1 tsp vanilla extract. Beat with an electric mixer on medium-high speed until light, fluffy, and stiff peaks form. Be careful not to overbeat.
8. 8

   Gently spread the mascarpone cream evenly over the ladyfinger layer. Smooth the top with an offset spatula.
9. 9

   Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best setting and flavor development.
10. 10

    Before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh sieve. Slice into squares and serve chilled.