I absolutely love how this Tiramisu Brownies Recipe brings together two of my favorite desserts—rich fudgy brownies and creamy tiramisu—in one heavenly treat. The way the espresso soaks right into the warm brownie base, followed by a luscious mascarpone cream topping, makes this an indulgence you’ll want to make over and over. Whether it’s for a casual weekend dessert or an impressive dish to bring to a dinner party, this recipe always gets rave reviews from friends and family alike.
When I first tried this Tiramisu Brownies Recipe, I was amazed at how simple it was to create layers of flavor without any complicated steps. You’ll find that the balance between the intense chocolate, coffee notes, and silky mascarpone cream is just perfect—nothing too heavy, just pure comfort and elegance. So if you’re looking to surprise your loved ones or just treat yourself to something special, this recipe is a total winner.
Why You’ll Love This Recipe
- Double Delight: Combines rich brownie texture with creamy tiramisu flavors for a unique dessert experience.
- Simple Yet Impressive: Easy-to-follow steps that yield a fancy-looking dessert perfect for any occasion.
- Coffee Lovers’ Dream: The espresso infusion adds a perfect depth of flavor without being too strong or bitter.
- Customizable: You can tweak sweetness, coffee strength, and toppings to match your taste buds.
Ingredients You’ll Need
Each ingredient in the Tiramisu Brownies Recipe plays an important role, combining to create a dessert that’s both indulgent and harmonious. I always recommend using good-quality chocolate and fresh mascarpone because they really elevate the flavors.
- Unsalted butter: Helps achieve that fudgy brownie texture and rich mouthfeel.
- Dark chocolate: I prefer 70% cocoa for a deep flavor that balances the sweetness.
- Brown sugar: Adds moisture and a mild caramel note.
- Granulated sugar: Balances the sweetness for the perfect bite.
- Eggs: They give structure and richness—room temperature works best.
- All-purpose flour: Sifted to avoid lumps and keep brownies tender.
- Salt: Just a pinch enhances flavors wonderfully.
- Vanilla extract: Brings warmth and depth to both batter and cream.
- Espresso or instant coffee: The heart of that signature tiramisu flavor.
- Mascarpone cheese: Use room temperature for silky smoothness in the cream.
- Heavy cream: Helps whip the mascarpone topping into light, fluffy perfection.
- Sugar (for cream): Sweetens the mascarpone without overpowering it.
- Espresso powder (for cream): Adds an extra punch of coffee flavor in the topping.
- Cocoa powder: For dusting, it finishes the brownies with a classic tiramisu touch.
Variations
One of the things I love about this Tiramisu Brownies Recipe is how easy it is to make it your own. Whether you want to dial up the coffee or swap mascarpone for a lighter option, tweaks like these can make the dessert feel brand new every time you whip it up.
- Chocolate Lovers’ Extra: I’ve added an extra handful of chocolate chips to the batter before baking for a gooier center—my family goes crazy for it.
- Dairy-Free Version: Substituting mascarpone with coconut cream and using dairy-free chocolate works well if you’re catering to dietary needs.
- Flavor Twist: Sometimes I sprinkle a little cinnamon or nutmeg in the mascarpone cream for a cozy spice note.
- Alcohol Touch: For a classic tiramisu vibe, a splash of coffee liqueur in the cream can make it extra special.
How to Make Tiramisu Brownies Recipe
Step 1: Melt the Chocolate and Butter
Start by chopping your dark chocolate into small pieces to help it melt evenly. Then, place the chocolate and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until completely melted and silky smooth—this is the base for your fudgy brownie layer. I always make sure it’s not too hot before adding the sugars, so it doesn’t alter their consistency.
Step 2: Mix Sugars and Eggs into the Chocolate Base
Once your chocolate mixture is ready, stir in both brown and granulated sugars until fully combined. Then, add the vanilla extract for that warm aromatic touch. Next, whisk in the eggs one at a time, beating each thoroughly before adding the next. This helps the batter become light and smooth, which is exactly what you want for soft brownies.
Step 3: Fold in Dry Ingredients and Bake
Carefully sift the flour and salt into the chocolate mixture. Gently fold or whisk until just combined—don’t overmix, or your brownies might turn out cakey instead of fudgy. Pour the batter into your parchment-lined baking tin and smooth the top. Bake at 350°F (175°C) for about 25 to 30 minutes. When a toothpick inserted comes out with a few moist crumbs, it’s done!
Step 4: Infuse with Espresso
Right after you take the warm brownies out of the oven, use a skewer or fork to poke holes across the top. Slowly pour the espresso shots over, letting the coffee seep deep into the brownie layer. This step is what really transforms these brownies into a tiramisu-inspired masterpiece. Set them aside to cool completely before moving on.
Step 5: Prepare the Mascarpone Cream
In a chilled bowl, whisk together mascarpone cheese, vanilla, and heavy cream for about 30 seconds to combine. Then add the espresso powder and sugar, whisking for 2 to 3 minutes until you get soft to stiff peaks. The cream should be light, fluffy, and hold its shape easily—this is the signature layer that brings the tiramisu magic.
Step 6: Assemble and Finish
Spread the mascarpone cream evenly over the cooled brownie base, smoothing the top with a spatula for a clean look. Finish by dusting cocoa powder on top using a fine sieve—that light cocoa layer is classic tiramisu and adds a beautiful finishing touch. Carefully lift the parchment paper to remove the brownies from the pan, then slice into squares and enjoy!
Pro Tips for Making Tiramisu Brownies Recipe
- Temper the Butter and Chocolate: Let melted butter and chocolate cool slightly before adding eggs to avoid scrambling.
- Don’t Overbake: Pull the brownies out when they are still slightly soft in the center for that perfect fudgy texture.
- Espresso Infusion: Pour espresso while brownies are warm so it absorbs better—this step makes all the difference.
- Whip the Cream Just Right: Watch the mascarpone cream carefully; over-whipping can make it grainy instead of smooth and fluffy.
How to Serve Tiramisu Brownies Recipe
Garnishes
I love dusting these brownies with a generous layer of unsweetened cocoa powder because it finishes the dessert with a rich, bittersweet note. Sometimes for a special occasion, I’ll also sprinkle shaved dark chocolate or a few espresso beans on top for a little crunch and added wow factor.
Side Dishes
Serve your tiramisu brownies with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the creamy mascarpone. A fresh berry compote on the side adds a nice tart counterpoint, especially when you’re serving this after a heavy meal.
Creative Ways to Present
For parties, I’ve arranged the tiramisu brownies in a glass trifle dish, layering brownie squares with extra mascarpone cream and espresso drizzle. It looks stunning and gives guests the option to dig in right from the bowl. I also like wrapping individual squares in parchment and tying with twine for sweet little favors.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover tiramisu brownies covered tightly in the refrigerator for up to 3 days. The flavors actually deepen as they sit, but the mascarpone cream will stay fresh and tasty if you don’t leave it too long. Just make sure it’s well-covered to avoid absorbing other fridge odors.
Freezing
Freezing these brownies is possible but the mascarpone cream can lose a bit of its texture. I recommend freezing the brownie base separately without the cream layer wrapped tightly in plastic wrap. When ready to serve, thaw overnight and whip up a fresh mascarpone topping to spread.
Reheating
If you want to warm a brownie a bit before serving, do so gently in the microwave for about 10 seconds—just enough to take the chill off without melting the mascarpone cream. You don’t want to lose that creamy texture, so keep it light and watch it closely.
FAQs
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Can I use instant coffee instead of espresso for this recipe?
Absolutely! Instant coffee works well if you don’t have espresso on hand. Just dissolve the instant coffee powder in hot water to make a strong coffee shot to pour over the brownies and mix into the cream. It delivers a similar bold coffee flavor.
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How do I prevent the mascarpone cream from getting grainy?
Make sure your mascarpone and cream are cold before whisking, and avoid over-whipping. Once you see soft to medium peaks forming, stop whisking to keep the cream smooth and luscious. Overmixing can cause the cream to break down and become grainy.
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Can this Tiramisu Brownies Recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Just maintain the same measurements and be sure to sift the flour to avoid clumps. The texture may be slightly different but just as delicious.
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How long does it take for the espresso to soak into the brownies?
The espresso soaks into the warm brownies almost immediately, but letting the brownies cool completely helps the coffee flavor meld throughout the dessert. For best results, pour the espresso over while brownies are hot and then let rest for 30 minutes to an hour before adding the mascarpone topping.
Final Thoughts
Making this Tiramisu Brownies Recipe always feels like a little celebration in my kitchen, and I hope you find the same joy in baking it. It’s such a crowd-pleaser and comes together in less time than you’d think for a dessert this decadent. So next time you’re craving something both comforting and fancy, give these a try—you’ll thank yourself, and everyone else will too!
Print
Tiramisu Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9-12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Decadent Tiramisu Brownies combine the rich, fudgy texture of dark chocolate brownies with the luscious, coffee-infused mascarpone cream topping. This dessert pairs the classic flavors of tiramisu and brownies into an irresistible treat perfect for any occasion.
Ingredients
Brownie Base
- 113 g unsalted butter
- 200 g dark chocolate, chopped
- 100 g brown sugar
- 50 g granulated sugar
- 3 eggs
- 90 g all-purpose flour, sifted
- Pinch of salt
- ½ teaspoon vanilla extract
- 2 shots espresso or instant coffee
Mascarpone Cream
- 250 g mascarpone cheese, room temperature
- 240 ml heavy cream
- 50 g sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons espresso powder
- Cocoa powder for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper to prevent sticking and ensure easy removal later.
- Melt chocolate and butter: Place the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until fully melted and smooth.
- Add sugars: Stir the brown sugar and granulated sugar into the melted chocolate mixture until fully combined.
- Incorporate vanilla and eggs: Add the vanilla extract, then add the eggs one at a time, whisking each thoroughly to blend completely before adding the next.
- Add dry ingredients: Sift the flour and pinch of salt over the batter. Gently fold or whisk the mixture until just combined to maintain a tender texture.
- Bake the brownies: Pour the batter into the prepared baking tin, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Infuse espresso flavor: Once baked, remove the brownies from the oven. While still warm, poke holes all over the surface using a skewer or fork. Pour the 2 shots of espresso slowly over the brownies to let the coffee seep in. Set aside to cool completely.
- Prepare mascarpone cream: In a mixing bowl, whisk together mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
- Sweeten and flavor topping: Add the espresso powder and sugar to the mixture. Whisk for 2-3 minutes until the cream forms stiff peaks and is fluffy.
- Assemble the tiramisu brownies: Spread the mascarpone cream evenly over the cooled brownies, smoothing the top with a spatula.
- Finish with cocoa dusting: Using a sieve, dust the top generously with cocoa powder for a classic tiramisu look.
- Serve and enjoy: Carefully lift the brownies out of the pan by the parchment paper, peel it away, cut into equal-sized squares, and serve.
Notes
- Ensure the mascarpone cheese is at room temperature for a smooth cream topping.
- For a stronger coffee flavor, use freshly brewed espresso shots.
- Do not overbake the brownies to maintain a fudgy texture.
- You can prepare the brownies in advance and refrigerate; add the mascarpone topping just before serving.
- Store leftovers covered in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
