Tiramisu Brownies

When I made these Tiramisu Brownies for the first time, I couldn’t believe how perfectly they combined two of my favorite desserts into one. They have that rich, fudgy chocolate base of a classic brownie, topped with a creamy, coffee-kissed tiramisu layer that feels light yet indulgent. It’s a beautiful fusion of texture and flavor — a dessert that impresses every time.

Why You’ll Love This Recipe

I love how this recipe layers the deep, cocoa-rich flavor of brownies with the smooth, airy mascarpone cream from tiramisu. The coffee accent ties the two together beautifully, giving a sophisticated edge to what’s still a comforting, easy-to-make treat. I also appreciate that it looks elegant without requiring any complicated steps — perfect for dinner parties, holidays, or just when I want to treat myself.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Brownie Base:
Butter: Adds richness and moisture to the brownies.
Sugar: Sweetens the brownies and helps create a fudgy texture.
Eggs: Bind everything together and help give the brownies a rich, dense texture.
Vanilla Extract: For a hint of flavor to complement the other ingredients.
All-Purpose Flour: The base for the brownie batter.
Cocoa Powder: Gives the brownies their chocolatey depth.
Baking Powder: Helps the brownies rise just slightly while keeping that fudgy texture.
Salt: Balances out the sweetness and enhances the flavor.
Espresso Powder: A small amount to infuse the brownies with a little coffee flavor, without overpowering them.

For the Tiramisu Layer:
Mascarpone Cheese: The star ingredient that gives tiramisu its creamy, rich texture.
Heavy Cream: Whipped into soft peaks, it helps create that light, mousse-like texture for the tiramisu layer.
Powdered Sugar: Sweetens the mascarpone cream without making it too heavy.
Vanilla Extract: For a touch of extra flavor.
Strong Coffee: The hallmark of tiramisu, giving the dessert its signature coffee taste.
Cocoa Powder: Used to dust over the top for that authentic tiramisu finish.

Directions

1. I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. I melt the butter in a saucepan (or microwave), then whisk in the sugar until smooth. Once slightly cooled, I add the eggs and vanilla extract, whisking until glossy.
3. In another bowl, I combine the flour, cocoa powder, baking powder, salt, and espresso powder. I fold the dry ingredients into the wet mixture until just combined — the batter should be thick and shiny.
4. I pour the brownie batter into the prepared pan and spread it evenly. I bake for about 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Then I let it cool completely before adding the tiramisu layer.
5. While the brownies cool, I prepare the tiramisu topping. I whisk the mascarpone cheese, powdered sugar, and vanilla extract together until smooth. In a separate bowl, I whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture to keep the texture light and airy.
6. Once the brownies are fully cooled, I brush or drizzle the top lightly with strong coffee (not too much, just enough to infuse flavor).
7. I spread the mascarpone cream evenly over the brownie layer, smoothing the top with a spatula.
8. Finally, I dust the surface generously with cocoa powder for that classic tiramisu look. I chill the brownies for at least 2 hours before slicing, so the layers set beautifully.

Servings and Timing

This recipe makes about 9–12 squares, depending on how large I cut them.
Total time: 2 hours 45 minutes (including chilling).
Active prep time: 30 minutes, baking time: 25–30 minutes, chilling: at least 2 hours.

Variations

• I sometimes add a splash of coffee liqueur or rum to the mascarpone mixture for a more traditional tiramisu flavor.
• For extra chocolate depth, I stir chocolate chips into the brownie batter before baking.
• If I want a lighter dessert, I replace part of the mascarpone with whipped cream cheese.
• To make it gluten-free, I use a 1:1 gluten-free flour blend instead of all-purpose flour.
• For a festive twist, I dust the top with cinnamon or finely grated dark chocolate instead of plain cocoa.

Storage/Reheating

I store the brownies covered in the refrigerator for up to 4 days. Because of the mascarpone layer, I keep them chilled until just before serving. If I want to make them ahead, I bake the brownies a day early and add the tiramisu layer the next day. These brownies also freeze well — I freeze them in a single layer, then wrap tightly and thaw in the fridge overnight before serving.

FAQs

Do I have to use espresso powder in the brownies?

No, but I love the flavor it adds. It enhances the chocolate taste without making the brownies taste like coffee.

Can I use cream cheese instead of mascarpone?

Yes, though the flavor and texture will be slightly tangier and denser. I might add a splash of cream or milk to soften it.

How strong should the coffee be?

I brew it strong, like espresso or concentrated coffee, since the tiramisu layer only gets a light brushing — the flavor should stand out but not overpower.

Can I make these without the tiramisu topping?

Absolutely. The brownie base on its own is delicious and rich — I’d just call them mocha brownies then.

How long should I chill them before cutting?

At least 2 hours so the tiramisu layer sets. For cleaner cuts, I use a sharp knife wiped clean between each slice.

Can I make them ahead for a party?

Yes — I actually prefer making them a day before. The flavors meld and the texture gets even better after chilling overnight.

Do they need to stay refrigerated?

Yes, because of the mascarpone and whipped cream, they should be kept chilled until serving.

Can I use instant coffee instead of brewed?

Yes, I dissolve a teaspoon of instant coffee or espresso powder in 2–3 tablespoons of hot water to brush over the brownies.

How do I keep the tiramisu layer from being too soft?

Make sure the brownies are fully cooled before spreading the topping, and whip the cream only to soft peaks — over-whipping can make the texture grainy.

Can I add cocoa to the brownie base too?

Yes, I already include cocoa powder, but if I want extra richness, I can melt a bit of dark chocolate with the butter before mixing.

Conclusion

I find these Tiramisu Brownies to be the perfect harmony of fudgy, creamy, and coffee-kissed decadence. They’re as beautiful as they are delicious — a dessert that feels both cozy and sophisticated. Whenever I make them, they never last long, and I always end up planning the next batch before the pan is even empty.

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