Description
A decadent fusion of rich, fudgy espresso brownies topped with a luscious mascarpone layer, dusted with cocoa powder for a delightful twist on the classic Italian dessert.
Ingredients
Scale
- For the Brownie Base:
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 tablespoons instant espresso powder (or instant coffee)
- For the Mascarpone Layer:
- 16 oz (450g) mascarpone cheese, softened
- ⅓ cup (67g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (or 1 tablespoon strong coffee + 1 tablespoon sugar)
- For the Topping:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon powdered sugar
- Dark chocolate shavings (optional)
Instructions
- Prepare the Baking Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- Make the Brownie Base: In a medium saucepan, melt butter over medium-low heat. Remove from heat and whisk in sugar until combined. Let cool slightly (about 5 minutes). Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder. Gradually fold into wet ingredients until just combined.
- Prepare the Mascarpone Layer: In a stand mixer or using a hand mixer, beat mascarpone cheese and sugar until smooth (about 2 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and coffee liqueur until just combined.
- Assemble and Bake: Pour brownie batter into prepared pan, spreading evenly. Gently spoon mascarpone mixture over brownie layer and spread to cover completely. Bake for 40-45 minutes, until mascarpone layer is set but slightly jiggly in the center. A toothpick inserted into the brownie layer should come out with a few moist crumbs.
- Cool and Chill: Allow brownies to cool completely in the pan (about 1-2 hours). Refrigerate for at least 4 hours or overnight.
- Finish and Serve: Before serving, combine cocoa powder and powdered sugar in a small sieve. Dust over the chilled brownies. Add chocolate shavings if desired. Cut into squares with a sharp knife, cleaning the blade between cuts for clean edges.
Notes
For a non-alcoholic version, replace coffee liqueur with an equal amount of strong brewed coffee. Ensure mascarpone is at room temperature for a smoother mixture. Chilling overnight enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Tiramisu, Brownies, Dessert, Chocolate, Coffee, Mascarpone
