Tiramisu Brownies are a decadent fusion of two classic desserts—rich, fudgy brownies and the creamy, coffee-soaked layers of traditional tiramisu. This layered treat features a bold espresso flavor, velvety mascarpone topping, and a dense chocolate base that makes each bite an indulgent experience.
Why You’ll Love This Recipe
I love this recipe because it combines the best of both worlds: the intense chocolatey goodness of brownies and the dreamy, creamy texture of tiramisu. The espresso flavor cuts through the richness, while the mascarpone layer adds a smooth, luxurious finish. It’s perfect when I want to impress with something a little different, but still comforting and familiar.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the brownie base:
unsalted butter, melted
granulated sugar
eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
for the espresso soak:
strong brewed espresso or coffee
coffee liqueur (optional)
for the mascarpone layer:
mascarpone cheese
powdered sugar
heavy cream (or whipping cream)
vanilla extract
optional topping:
unsweetened cocoa powder (for dusting)
chocolate shavings or espresso powder
directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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In a bowl, I whisk together melted butter and sugar, then beat in the eggs and vanilla until smooth.
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I stir in the flour, cocoa powder, and salt until just combined, then spread the batter into the prepared pan.
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I bake the brownies for 20–25 minutes, or until a toothpick comes out with a few moist crumbs. I let them cool completely.
Prepare the espresso soak and mascarpone layer:
5. I drink strong coffee or espresso and mix it with coffee liqueur if using.
6. In another bowl, I beat mascarpone, powdered sugar, heavy cream, and vanilla until smooth and fluffy.
Assemble the tiramisu brownies:
7. I poke a few holes in the cooled brownie base and gently brush or drizzle the coffee mixture over the top—enough to flavor but not soak through.
8. I spread the mascarpone layer evenly over the brownies and smooth the top.
9. I chill the whole pan for at least 2 hours to allow the layers to set.
10. Just before serving, I dust with cocoa powder or add chocolate shavings.
Servings and timing
This recipe makes about 9–12 brownies. Prep time is 20 minutes, bake time is 25 minutes, and chill time is at least 2 hours.
Variations
Sometimes I use boxed brownie mix to save time, adding a shot of espresso to the batter for an extra flavor boost. For a stronger coffee taste, I increase the espresso soak or add instant espresso powder to the mascarpone mixture. I’ve also tried this recipe with a layer of ladyfingers between the brownies and cream for even more tiramisu texture.
storage/reheating
I store tiramisu brownies covered in the fridge for up to 4 days. They’re best served chilled or slightly softened at room temperature. I don’t recommend reheating, as the mascarpone layer is meant to be cool and creamy.
FAQs
Can I use cream cheese instead of mascarpone?
Yes, I’ve made them with cream cheese when I couldn’t find mascarpone. It changes the texture slightly, but it’s still rich and creamy.
Is the coffee flavor strong?
It’s noticeable but balanced by the mascarpone and chocolate. I can adjust the strength based on how much coffee I use in the soak.
Can I freeze tiramisu brownies?
Yes, I wrap them tightly and freeze them for up to 1 month. I thaw in the fridge before serving.
Do I need to chill them before serving?
Yes, chilling helps the mascarpone layer set and makes the texture even more indulgent.
Conclusion
Tiramisu Brownies are a rich, elegant twist on two beloved desserts. With a fudgy chocolate base, a shot of espresso, and a cloud of mascarpone cream, they’re the perfect treat when I want something indulgent and impressive. Whether I serve them at a party or save them all for myself, they never disappoint.
Print
Tiramisu Brownies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (includes chill time)
- Yield: 9–12 brownies
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Tiramisu Brownies combine two iconic desserts into one show-stopping treat. With a rich, fudgy brownie base, bold espresso soak, and a luscious mascarpone cream topping, these layered brownies are indulgent, elegant, and packed with chocolate and coffee flavor—perfect for special occasions or anytime you’re craving something decadent.
Ingredients
- For the brownie base:
- Unsalted butter, melted
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- For the espresso soak:
- Strong brewed espresso or coffee
- Coffee liqueur (optional)
- For the mascarpone layer:
- Mascarpone cheese
- Powdered sugar
- Heavy cream (or whipping cream)
- Vanilla extract
- Optional toppings:
- Unsweetened cocoa powder (for dusting)
- Chocolate shavings or espresso powder
Instructions
-
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
-
In a mixing bowl, whisk melted butter and sugar. Beat in eggs and vanilla until smooth.
-
Stir in flour, cocoa powder, and salt until just combined. Spread batter into the pan.
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Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
-
Drink espresso or strong coffee; mix with coffee liqueur if using.
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In a bowl, beat mascarpone, powdered sugar, heavy cream, and vanilla until smooth and fluffy.
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Poke small holes in the cooled brownie base. Gently brush or drizzle with espresso soak.
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Spread mascarpone mixture evenly over the brownie base. Smooth the top.
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Chill for at least 2 hours, or until set.
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Before serving, dust with cocoa powder or garnish with chocolate shavings.
Notes
- You can use boxed brownie mix to save time—add espresso to the batter for extra flavor.
- For stronger coffee flavor, increase the soak or add instant espresso powder to the cream.
- Cream cheese can be substituted for mascarpone in a pinch.
- Store chilled and serve cold or slightly softened.
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