Thick & rich small batch tiramisu brownies topped with espresso-soaked ladyfingers and mascarpone whipped cream.
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small batch tiramisu brownies
Hello hello! ☺︎ Today I’m here with a super delicious brownie. It starts out with a thick, rich, and super fudgy brownie that’s made with a bit of instant espresso to enhance the chocolate flavor. Then, we top it with our classic tiramisu toppings – espresso-soaked ladyfingers, mascarpone whipped cream, and cocoa powder. They’re super tall, super delicious, and they’re small batch – for when you need a whole pan of brownies to yourself.
why you’ll love these tiramisu brownies:
- They’re super fudgy: as all brownies should be!
- They’re made in a loaf pan: perfect for having a small batch all to yourself.
- The loaded top: brownies by themselves are delicious enough, but these get topped with espresso-soaked ladyfingers & a ton of mascarpone whipped cream to make them even *more* delicious.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
How to get perfect brownie slices:
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking:
Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey:
The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
small batch tiramisu brownies ingredients –
fudge brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. If you can, splurge on higher-quality chocolate chips to get the best flavor. They’ll be delicious no matter what though!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch process cocoa powder: for flavor – natural unsweetened cocoa will also work here.
- Egg: binds the brownie batter together, adds moisture to the brownies, and is the main contributor to getting that perfectly crackled top.
- Instant espresso: helps bring out the chocolate flavor. You could also use instant coffee here, or omit it all together if you’re avoiding caffeine.
ladyfinger soak:
- Espresso: use your favorite espresso or cold brew here.
- Coffee liquor: my favorite (and the one I used here) is Kahlua. You can also leave out the liquor if desired.
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones which will fall apart. If you’re able to get them, Savoirardi are the ones I use and prefer.
mascarpone whipped cream:
- Mascarpone: for flavor and for thickening the whipped cream.
- Vanilla: for flavor, you can use extract or vanilla bean paste.
- Granulated sugar: for a bit of sweetness.
- Heavy whipping cream: the base of the whipped cream, whips up the mascarpone.
how to make small batch tiramisu brownies
Here are a few images of what the process of making these brownies looks like. You can find the full recipe at the end of this blog post.
- Melt together the chocolate and butter, then whisk in the sugar, cocoa, espresso, and eggs.
- Fold in the dry ingredients.
- Bake the brownies.
- Make the mascarpone whipped cream – beat together the mascarpone, sugar, and vanilla, then beat in the heavy whipping cream.
- Dip the ladyfingers in the espresso soak.
- Layer the ladyfingers on top of the brownies, then top it with the mascarpone whipped cream and cocoa powder. Slice, serve, and enjoy!
small batch tiramisu brownies recipe q&a
what size loaf pan do I need?
I used an 8×4″ loaf pan for these tiramisu brownies, but if 9×5″ is all you have on hand then it will be perfect for the job. Just note that in a larger loaf pan, the brownies will be a tad more thin and therefore will require a little less baking time.
can I double this small batch brownie recipe?
Yes! You can double the recipe and bake it off in two loaf pans, or in an 8″ square pan. The baking time will be about the same in an 8″ square pan since the thickness will be the same.
how to store tiramisu brownies
Because these brownies are topped with mascarpone whipped cream, you’ll want to store them in the fridge. If you’re not a fan of cold brownies, you can take the brownies out of the fridge and let them sit at room temperature for about 30 minutes before eating them. They will keep well in the fridge for up to 1 week in an airtight container!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Small Batch Tiramisu Brownies
Ingredients
Fudge Brownies
- 70 g unsalted butter (5 tbsp.)
- 110 g semi-sweet chocolate chips (⅔ c.)
- 15 g dutch process cocoa powder (2 ½ tbsp.)
- 125 g granulated sugar (½ c. + 2 tbsp.)
- 1 tsp. instant espresso
- 1 egg + 1 egg yolk
- 50 g all purpose flour (⅓ c. + 1 tbsp + 1 tsp.)
- ¼ tsp. salt
Mascarpone Whipped Cream
- 150 g mascarpone (⅔ c.)
- 35 g granulated sugar (3 tbsp.)
- 2 tsp. vanilla bean paste
- 250 g heavy whipping cream (8 oz.)
Ladyfinger Soak
- 85 g espresso or cold brew, cooled (3 oz.)
- 1 tbsp. coffee liquor optional
- 7 ladyfingers
- dutch process cocoa powder for dusting on top
Instructions
Fudge Brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- In a medium-sized microwave safe mixing bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval.
- Once the mixture is melted and smooth, whisk in the cocoa powder, sugar, and instant espresso.
- Add in the egg and egg yolk and whisk the mixture vigorously for 1-2 minutes, until well combined.
- Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the mixture just until the last streak of flour disappears.
- Pour the brownie batter into the loaf pan and smooth it out into an even layer. Bake for 25-30 minutes, or until the edges are set and the center only slightly wobbles. (You can also check for doneness with a thermometer: it should read at least 180F/82C)
Mascarpone Whipped Cream
- While the brownies are cooling, make the mascarpone whipped cream.
- In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.
- Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture until soft peaks form.
- Cover the whipped cream and place it in the fridge until you're ready to assemble the brownies. If you're using espresso for the ladyfinger soak, brew it at this point as well and set it in the fridge to cool.
Ladyfinger Soak
- Once the brownies have fully cooled to room temperature, it's time to assemble them.
- In a small shallow bowl, combine the cooled espresso and coffee liquor (optional.)
- Dip the ladyfingers into the cofee mixture on both sides, then place them on top of the brownies.
- Top the ladyfingers with the mascarpone whipped cream. If you want to pipe a design on top of the brownies, I recommend spreading a thin layer of the mascarpone cream over the ladyfingers before using the rest of the mascarpone cream to pipe a design on top.
- Cover the brownies and place them in the fridge to chill and set up for at least 1 hour.
- Dust the top of the brownies with cocoa powder, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.