Welcome to SweetNSpicyLiving where we celebrate the joys of small-batch baking (and sometimes big batch)! Today, we’re diving into a decadent delight that merges two beloved desserts into one irresistible treat—small batch brownie tiramisu baked in a 5-inch square pan.

Picture this: a gooey layer of rich, fudgy brownie forms the foundation of this delectable creation. Its deep, chocolatey goodness is topped with a creamy, fluffy mascarpone cheese layer that melts in your mouth. This delightful dessert is perfect for any day, whether you’re indulging solo or sharing with a loved one.

But don’t let its small size fool you. With its elegant presentation, this brownie tiramisu is sure to steal the spotlight at any gathering. Each bite delivers a harmonious blend of textures and flavors, leaving your taste buds dancing with joy. This dessert is so good I will not be surprised if you want to make this over and over again.

Why Small Batch

Small-batch baking is all about enjoying fresh, homemade treats without the guilt (or leftovers). It’s ideal for experimenting with new recipes and flavors without the pressure of producing a large quantity. Plus, small-batch brownies are quicker to make and bake, giving you that instant chocolate gratification in a fraction of the time. This small batch brownie is just the perfect size to combine with a a layer of Tiramisu.

No Mixer Needed

This brownie recipe is so simple you do not even need a hand mixer to make this. You can make this in one bowl, and all the mixing is done manually. Don’t worry, you won’t exert too much effort mixing it, I say 50 strokes will do the job to get you the cracked top, a trademark of a classic brownie.

Cocoa Powder + Melted Chocolate Combination for a More Decadent Brownie

This recipe uses a combination of cocoa powder and melted chocolate to give the nice decadent chocolate flavor. You can use any kind of cocoa powder, dutch-process or natural cocoa powder. This is normally indicated in the container unless you are buying it from the bulk section. I will not discuss the difference of Dutch process cocoa powder and Natural because it really doesn’t matter in this recipe because we are not using any leavning agent.

Make Ahead Decadent Brownie

This brownie can be made ahead of time. In fact I encourage you to make it a day ahead, this make the process even faster and easier on the day that you want to serve it. Simply leave on counter top or refrigerator until ready to use the. next day.

Baking in 5×5 Pan

You can bake this in 7-inch loaf pan, but the 5-inch is a perfect one for this recipe as it fits the lady fingers perfectly with minimal cutting. It gives an easy 4 bars and just the right thickness too, so you get a balance layer of both brownie and tiramisu.

Decadent small-batch brownies are a testament to the idea that good things come in small packages. They’re the perfect treat for those moments when you need a little something special, without overindulging. So next time the chocolate craving hits, whip up a small batch of these brownies and savor each bite of their rich, chocolaty goodness.

Creating moist and fudgy small-batch brownies is all about getting the right balance of ingredients and techniques. Here are some tips to help you achieve perfect, moist brownies every time:

Tips for Making Moist Brownies

• Use High-Quality Chocolate: Choose good quality chocolate and cocoa powder. The better the chocolate, the richer and moister your brownies will be.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tougher brownies.
• Add Extra Moisture: Ingredients like brown sugar, a touch of honey, or even a bit of yogurt or sour cream can add extra moisture to your brownies.
• Accurate Measurements: Use precise measurements, especially with flour. Too much flour can make brownies dry. Weighing your ingredients can help with accuracy.
• Low and Slow Baking: Bake your brownies at a slightly lower temperature (around 325°F/160°C) to keep them moist. This allows the brownies to cook evenly without drying out the edges.
• Check Early and Often: Brownies can go from perfect to overdone in a matter of minutes. Start checking your brownies a few minutes before the recommended baking time. They’re done when a toothpick inserted into the center comes out with a few moist crumbs.
• Don’t Overbake: Slightly underbaking your brownies ensures a gooey center. They will continue to set as they cool.
• Let Them Cool Completely: Allow the brownies to cool in the pan to room temperature before cutting. This helps them set and keeps them moist.
• Store Properly: Keep your brownies in an airtight container at room temperature. If you’re not going to eat them within a couple of days, consider refrigerating them to maintain moisture.
• Experiment with Add-ins: Adding ingredients like chocolate chunks, nuts, or even a swirl of peanut butter can add moisture and extra flavor to your brownies.

Tips in Making Tiramisu

Use the right kind of biscuit

Tiramisu is traditionally made with ladyfingers biscuits. These soft cookies, known as savoiardi, are a delicate biscuit that easily soaks up the coffee flavor that gives tiramisu its flavor. Ladyfingers are the only biscuit you should use for tiramisu because of the optimal texture is perfect for absorption yet still maintains its shape while the tiramisu is setting. You can make your own ladyfingers, but the best and easiest way is to use a store-bought. This will save you a LOT of time.

Leaving the ladyfingers in the coffee for too long

Ladyfingers biscuit is a very delicate airy biscuit. Dipping the ladyfingers longer than 1-2 seconds each side will make the biscuit break and dissolve. You want the biscuit to soak the flavor of the coffee without breaking it. There is a narrow window for dipping your ladyfingers in coffee or espresso. Coating each side is important because tiramisu is a layered cake and needs that infusion on all sides.

Do NOT over whipped the mascarpone cheese

Mascarpone is a sweetened cheese that can make or break your tiramisu. The high fat content of the mascarpone causes it to curdle easier than other types of cheeses and creams. When your mascarpone is over-whipped, it will start to resemble the texture of cottage cheese. To avoid this from happening, make sure to use cold mascarpone cheese and whip it only until mix with the sugar and cream. You can manually mix it with a spatula to scrap the sides of the bowl and to do few more fold.

Use a whisk to whip the cream

Whether you are using a hand mixer or a stand mixer, whisk the cream using a whisk attachment.This will increase the amount of air going into the whipped cream and aid in the whipping process.

Use a strong coffee

For best result, use a strong coffee or a brewed coffee if you have any. For most people who do not have access to brewed coffee ( like me), instant coffee could work but it will not give a stong coffee flavor. A strong coffee flavor is ideal to give the biscuit a boost.

Even ladyfingers & mascarpone layers

Tiramisu is a layered cake, hence getting the right and balance layers of biscuit and cream is essential. You want alternating layers of biscuit and cream in every bite. One thing I dislike with some store-bought tiramisu is having too much mascarpone cheese leaving one a pice or 2 of the biscuit. This is why homemade tiramisu is better. You can be generous with the ladyfingers and cream.

Chill It

For the creamiest, stable tiramisu recipe, you must refrigerate the tiramisu for at least a few hours before serving. A minimum of six hours is ideal to allow the flavor to intensify and for the cream to harden. This makes for a great slicing when serving it.

With these tips, you’ll be able to make irresistibly moist and fudgy small-batch brownies that are perfect for any chocolate craving! Enjoy the baking process and the delicious results. 🍫

Brownie Ingredients:

• 1 Egg (room temperature)
• 4 tablespoon Butter – slightly melted
• 1/3 cup granulated white Sugar
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup All-Purpose Flour
• 3 tablespoon unsweetened Cocoa Powder
• 80 grams melted Dark Chocolate

Tiramisu LayerIngredients:

• 125ml Whipping Cream
• 110 grams Mascarpone Cheese 
• 25 grams Icing Sugar
• 1/2 teaspoon Vanilla Extract (optional)
• 3/4 cup Brewed Coffee/Regular Coffee 
• Cocoa Powder
• 7 pieces Lady Fingers 

Brownie Instructions:

1. Preheat oven to 350F. Spray a 8 by 4-inch bread pan (don’t use a 9 by 5 or they’ll be too thin) with non-stick baking spray.
2. Wet Ingredients: Place butter in a microwave safe bowl and heat in microwave until 2/3 of the way melted, about 25 seconds. Mix in sugar, stirring until butter is fully melted, then mix in egg and vanilla extract.
3. Dry Ingredients: Sift  flour, cocoa powder and baking soda over the wet ingredients.
4. Wet Ingredients + Dry Ingredient:  Mix the batter, 50 folds/strokes. Do this manually, do not use a mixer we do not want to incorporate more air into the batter.
5. Bake: Pour into prepared baking dish and spread into an even layer. Bake in preheated oven until set, about 20 – 25 minutes. Do not over bake. Start checking 5 minutes before the minimum time, you want the center to still be a little bit soft while the edges starts to lift away from the side.
6. Cut: Let cool completely before adding the tiramisu layer. The brownie can be made 1-3 days ahead. Keep rerigerated until ready to assemble with Tiramisu layer.

Tiramisu Layer Instructions:

1. Make the Coffee: Mix hot water and instant coffee powder. If you have access to brewed coffee, that would be better.
2. Make the Cream Filling: Pour the cold whipping cream in the bowl. Sift the icing sugar. Add pure vanilla extract. Whisk until soft peaks. Add the mascarpone cheese and mix until just combined.
3. Soak the lady Fingers in the coffee. Quickly soak the lady fingers in the coffee. Do NOT soak for too long as the lady fingers will break. Simply, dip while making sure both sides are wet then lift immediately.
4. Arrange the soak lady fingers and cream on top of the brownie – Arrange the soak lady fingers on top of the brownie. Lady fingers, then layer of cream, then lady fingers then cream. Use a spatula to level the top.
5. Chill: Cover with clingwrap and chill at least 1 hour or leave overnight. Do NOT dust with cocoa powder before chilling as the cocoa powder could absorb the moisture from the refrigerator and it will get wet.
6. Serve: Dust cocoa powder on top before serving.

Makes 4 pieces

My Other Brownie Recipes:

• How to Make an Extremely Fudgy Brownie
• Small Batch Easter Fudge Brownie Bites
• Small Batch Black Forest Brownie Cake
• [VIDEO] Brookie: Brownie & Cookie in One, a Two in One Treat!
• [VIDEO] Chocolate Brownie Tart
• Single Serve Brownie A la mode in a Mug
• Cream Cheese Brownies
• Small Batch Easter Caramel Egg Brownie
• Basic Brownie
• Soft and Chewy Brownie Thins
• Small Batch Cocoa Brownie
• Rocky Road Easter Brownie
• Fudgy Brownie

 Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube