Decadent Brown Butter Tiramisu Brownies

I haven't stopped talking about the recipes I have been testing for my upcoming fall coffee shop at home party. I know...I know!! I have another one to share. Today I tested out a recipe for tiramisu brownies. They are just as decadent as they seem and if you are a lover of thick and melty desserts, this one is for you. Serve these with a glass of milk to balance them out a bit...trust me!

So far, I've tested out an Apple Crumble Cheesecake, Pumpkin Chai Cinnamon Rolls, and more for our upcoming fall coffee shop at home. These Tiramisu brownies are one of the more decadent treats and they have way less steps than what we have tried so far. Suprisingly...I feel like these look like they were the hardest to make. I am sure these will make incredible crowd pleasers (and they will 100% make for napping guests at my party lol).

After testing all of these super sweet options, I think it's about time to begin creating some savory recipes. It's crunch time!! The party is in just over a week!

Ingredient List

Crinkle Top Brown Butter Brownies:

DOUBLE THIS IF YOU WOULD LIKE TO ADD ANOTHER BROWNIE LAYER

• 1 cup (2 sticks) salted butter

• 1/2 cup + 2 tbspunsweetened cocoa powder

• 6oz dark chocolate chips or bar, chopped

• 2 tbsp olive oil

• 3 eggs

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 1 1/2 tsp vanilla extract

• 1/2 cup + 1 tbsp all-purpose flour

• 1/2 tsp salt

• 1 cup chocolate chips

Cookie Layer:

• Nilla Wafers (appx 1 package)

• 1/2 cup fresh brewed coffee or espresso mixed with 1/4 cupgranulated sugar

Cream Cheese Topping:

• 10oz cream cheese, at room temperature

• 1 1/3 cup heavy whipping cream

• 1 cup powdered sugar

• cocoa powder, for dusting

Instructions

Preheat the oven

1. Preheat the oven to 350F. Line an 8x8” baking pan with parchment paper. I like to cut two pieces of parchement paper; one going across each side. This will help it not crumple. It may help to clip the sides of the parchment paper to the baking dish until the brownie batter has been poured in.

2. Brown the butter & make the chocolate mixture:

   1. Add the butter to a saucepan over medium heat. Melt the butter & slightly brown. Add in the cocoa powder and stir. Remove from the heat. Mix in the chocolate chips & olive oil. Set aside.

3. Make brownie batter:

   1. Whisk together eggs and both sugars in a mixing bowl or using a stand mixer. Whisk in the vanilla.

   2. Once the chocolate mixture is cool, pour it into the egg/sugar mixture as you whisk to combine.

   3. Add in flour, salt, and chocolate chips

   Assemble:

   1. One by one, dunk each Nilla wafer into the coffee mixture and place on top of the brownie batter in the pan.

   2. If you made an extra brownie, flip it on top of the nilla wafers to add your second layer

   Make the cream cheese topping and serve:

   1. Beat the heavy cream and powdered sugar together, then mix in the cream cheese. Set aside

   2. Spread the cream cheese topping on top & dust with cocoa powder.

   3. Cut into brownies the size of your choice! (these are incredibly decadent)

   4. Enjoy!

Nilla Wafers or Lady Fingers?

In my opinion, it does not make too much of a difference. If you are going for more of a traditional feel, use lady fingers. However, if you are like me and visited 3 supermarkets only to find that none of your local grocery stores carry lady fingers, I'd say just go with the Nilla Wafers LOL!! They soak up the espresso mixture quite well and taste sooo delish in these brownies.

Mascarpone or a cream cheese frosting?

Both are delicious option. Like I said before, if you are looking for something more traditional, it's always best to go with the more traditional option. In this case, that is mascarpone. However, food is all about switching things up and having fun! I personally love a cream cheese frosting and honestly, I would use it as the frosting for all desserts if I could! It's all about personal taste. A mascarpone frosting will harden a bit more and give you more defined layers. However, this cream cheese frosting is melty, gooey, and sooo decadent!! It's a win in my books.

How long should I let the brownies cool before adding the frosting?

Let them cool for around 45 minutes. It's okay if the brownies are warm, but if they are too hot, they will melt the delicate frosting and the layers won't hold.

Crinkle-Top Brown Butter Brownies (Tiramisu Cookie Layer)

Prep Time

25 mins

Bake Time

30–35 mins

Total Time

~1 hr (plus chill)

Yield

1 (8×8) pan • ~16 squares

Category

Dessert

Cuisine

Bakery-Inspired

Ingredients

Brownie Layer

• 1 cup (2 sticks) salted butter
• 1/2 cup + 2 tbsp unsweetened cocoa powder
• 6 oz dark chocolate (chips or chopped bar)
• 2 tbsp olive oil
• 3 large eggs
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 cup + 1 tbsp all-purpose flour
• 1/2 tsp fine salt
• 1 cup chocolate chips

Cookie Layer

• ~1 package Nilla Wafers
• 1/2 cup freshly brewed coffee or espresso
• 1/4 cup granulated sugar (stirred into the coffee)

Cream Cheese Topping

• 10 oz cream cheese, room temperature
• 1 1/3 cups heavy whipping cream
• 1 cup powdered sugar
• Cocoa powder, for dusting

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch pan with two criss-crossed strips of parchment, leaving overhang for easy lifting.
2. Brown the butter & bloom cocoa: In a saucepan over medium heat, melt butter and cook until golden and nutty. Remove from heat, whisk in cocoa powder, then add dark chocolate and olive oil; stir until smooth. Let cool slightly.
3. Whip eggs & sugars: In a bowl (or stand mixer), whisk eggs, brown sugar, and granulated sugar 1–2 minutes until thick and glossy. Whisk in vanilla.
4. Combine: While whisking, slowly stream in the cooled chocolate-butter mixture until fully incorporated.
5. Dry ingredients: Fold in flour and salt just until no dry spots remain, then fold in the chocolate chips.
6. Pan & base bake (optional but helps set): Spread batter evenly into the pan. (For a slightly cleaner cookie layer, bake 8–10 minutes to just start setting; otherwise proceed.)
7. Cookie layer: Stir 1/4 cup sugar into hot coffee. Quickly dunk Nilla Wafers one at a time (1–2 seconds) and shingle them over the brownie batter in a tight single layer.
8. Optional second brownie layer: For a stacked bar, double the brownie ingredients and spread the second half of batter over the cookie layer.
9. Bake: Bake 30–35 minutes (a few moist crumbs on a tester; center should not slosh). Cool completely in the pan; chilling 45–60 minutes gives the cleanest slices.
10. Cream cheese topping: Beat heavy cream and powdered sugar to medium peaks. In another bowl, beat cream cheese until smooth. Fold the whipped cream into the cream cheese until silky.
11. Finish: Spread topping over cooled brownies. Dust generously with cocoa powder. Lift out using parchment, slice into squares, and serve.

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