Description

These Tiramisu-Inspired Brownie Bars offer a delightful fusion of classic dessert profiles. A rich, fudgy chocolate brownie forms the base, infused with a subtle hint of coffee to complement the tiramisu essence. This is topped with a smooth, creamy mascarpone layer, providing a delicate contrast in texture and flavor. Each bar is finished with a generous dusting of unsweetened cocoa powder, adding a touch of elegant bitterness that balances the sweetness of the layers below. The bars are baked and then chilled, allowing the flavors to meld and the creamy topping to set perfectly.

Ingredients

Scale

**For the Brownie Layer:**
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder or strong instant coffee granules, dissolved in 1 tablespoon hot water
**For the Mascarpone Cream Layer:**
8 ounces (226g) mascarpone cheese, softened
1/2 cup (120ml) heavy cream, cold
1/4 cup (30g) powdered sugar
1/2 teaspoon vanilla extract
**For Dusting:**
2 tablespoons unsweetened cocoa powder

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Instructions

**Prepare the Brownie Layer:** Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and dissolved espresso/coffee.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Let the brownie cool completely in the pan on a wire rack.
**Prepare the Mascarpone Cream Layer:** In a medium bowl, beat the softened mascarpone cheese with an electric mixer on medium speed until smooth.
In a separate cold bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese mixture until just combined and smooth. Stir in the vanilla extract.
**Assemble the Bars:** Once the brownie layer is completely cool, spread the mascarpone cream evenly over the top.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cream layer to set.
**Serve:** Once chilled, use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into 16 squares and serve.

Notes

Ensure the brownie layer is completely cool before adding the mascarpone cream to prevent melting.

For cleaner cuts, chill the bars thoroughly and use a sharp knife wiped clean between each slice.

Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.

Adjust the amount of espresso powder in the brownie for a stronger or milder coffee flavor.

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Calories: 250 kcal
Fat: 16g
Carbohydrates: 25g
Protein: 3g