These tiramisu brownies are made with a scratch brownie base, a middle layer of coffee-soaked Ladyfingers, and a top layer of sweetened mascarpone cheese.
8ounces(226g) mascarpone cheesesoftened to room temperature
¼cup(50g) granulated sugar
1large eggroom temperature preferred*
¼teaspoonsalt
LADYFINGER LAYER
12Ladyfingers
½cup(120g) strong brewed coffee
Instructions
BROWNIE LAYER
Preheat the oven to 350ºF (177ºC). Line an 8" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow mixture to cool while you move onto the mascarpone layer.
MASCARPONE LAYER
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened mascarpone cheese, sugar, egg, and salt until completely smooth.
Set aside.
FINISH THE BROWNIE LAYER
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
Reserve ⅓ cup of the batter and set aside.
ASSEMBLE BROWNIES
Pour the remaining brownie batter into the prepared pan.
Press each individual Ladyfinger cookie upside down into the brownie batter. See post narrative for a visual.
Once you have placed all 12 Ladyfinger cookies, pour the brewed coffee evenly over the Ladyfingers.
Working quickly because the Ladyfingers will become quite soft, pour the mascarpone layer on top of the Ladyfingers and, using a spatula, carefully spread the layer and cover all exposed cookies.
Drop spoonfuls of the reserved brownie batter on top of the mascarpone cheese layer and use a knife to create swirls by dragging it through the batter.
Bake brownies for 38-42 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.
Notes
Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.