Tiramisu brownies are where elegance meets indulgence. This luscious dessert layers dense, chocolatey brownies with a cloud of espresso-infused mascarpone cream, dusted with a touch of cocoa for that signature tiramisu flair. Whether you’re entertaining guests or simply treating yourself, these bars bring together the richness of dark chocolate and the creamy sophistication of Italy’s favorite dessert in every bite.
Ingredient Breakdown
At the heart of the brownie base lies a duo of bittersweet chocolate and butter, melted together to form a silky foundation that gives these bars their dense, fudgy texture. The high cacao content adds an intense chocolate flavor, perfect for coffee pairings.
A combination of granulated and dark brown sugar provides sweetness and depth. The molasses in the brown sugar enhances the richness of the batter while keeping the brownies moist and slightly chewy.
Eggs add structure and body, while instant espresso powder delivers a bold undercurrent of coffee flavor that beautifully complements the chocolate. It’s this subtle bitterness that balances the sweetness, adding complexity.
Vanilla extract and kosher salt are the finishing touches to the base, rounding out the flavor profile. Vanilla adds warmth, while salt sharpens and intensifies each note.
Flour and baking powder are used sparingly, enough to bind the ingredients and give the brownies a gentle lift without compromising their gooey interior.
The topping is built from mascarpone cheese and heavy cream—pillowy, rich, and just the right amount of tangy. Powdered sugar lends sweetness without graininess, while espresso powder gives that unmistakable tiramisu bite.
Finally, a dusting of unsweetened cocoa powder adds the iconic finish—a delicate bitterness that cuts through the cream and signals the first spoonful of a true tiramisu experience.
Step-by-Step Preparation Guide
Begin by preparing your baking pan—grease it well and line it with parchment paper, making sure there’s enough overhang to lift the brownies out cleanly after chilling. This will ensure a mess-free removal and picture-perfect slices.
Melt the butter and chocolate together gently, either in a heatproof bowl set over simmering water or in the microwave using short intervals. Stir frequently until the mixture is smooth and glossy, then set it aside to cool.
In a separate bowl, whisk together both sugars and the eggs until the mixture becomes light, creamy, and slightly thickened. This step is crucial for creating that shiny, crackly brownie top.
Blend in the espresso powder, vanilla extract, and salt. Then, slowly incorporate the cooled chocolate mixture, whisking continuously until fully combined.
Gently fold in the flour and baking powder using a spatula. Stir just until you no longer see streaks of flour—overmixing will lead to cakier results, which we want to avoid here.
Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, testing doneness with a toothpick—look for a few moist crumbs clinging to it. Let the brownies cool completely on a wire rack before topping.
To make the tiramisu topping, whip the mascarpone until smooth. In a separate bowl, whip the heavy cream, powdered sugar, vanilla, and espresso powder until stiff peaks form. Gently fold the whipped cream into the mascarpone to create a light and fluffy layer.
Spread the topping over the cooled brownies using an offset spatula. Smooth the surface evenly, then sift a generous layer of unsweetened cocoa powder across the top.
Refrigerate for at least one hour to allow the topping to firm up. Once chilled, lift the brownies out using the parchment, slice into clean squares, and serve.
Recipe Tips
How to prevent brownies from overbaking while keeping the center fudgy:
Start checking for doneness at 25 minutes. Pull them out when the center is set but still yields a few moist crumbs on a toothpick.
Tips for smooth mascarpone without lumps:
Let the mascarpone come to room temperature before whipping. Avoid overmixing once the whipped cream is folded in.
Best way to evenly spread topping without pulling up brownie edges:
Use a small offset spatula and work gently from the center outward to avoid disturbing the brownie layer.
How to cut clean squares after chilling:
Run a sharp knife under hot water, wipe dry, then slice. Clean the blade between cuts for perfect edges.
Storing leftovers for optimal freshness and flavor:
Keep tightly covered in the refrigerator for up to 4 days. The flavor intensifies as it rests.
What to Serve With This Recipe
Serve these brownies with bold coffee companions like a freshly brewed espresso, frothy cappuccino, or even a drizzle of coffee liqueur on the side. Their robust flavor welcomes a strong pairing.
For a refreshing contrast, plate with fresh raspberries or sliced strawberries. Their natural acidity cuts through the richness and brightens the palate.
When entertaining, present each square individually on a dessert plate, lightly dusted with extra cocoa powder and garnished with a mint sprig or a shard of chocolate for visual flair.
Creative Variations
For a more grown-up version, fold a splash of Kahlúa or amaretto into the mascarpone topping. The boozy note complements the espresso beautifully.
Add a mocha twist by swirling a portion of espresso cream into the brownie batter before baking. It creates a marbled look and a deeper flavor profile.
Turn this recipe into layered dessert cups by cutting the brownies into small cubes and layering them in jars with the mascarpone cream. A fun option for parties or make-ahead servings.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone in the topping?
Yes, but the texture and flavor will be tangier and slightly denser. Soften fully and beat until smooth before adding the cream.
What’s the best way to store tiramisu brownies overnight?
Cover tightly with plastic wrap or transfer to an airtight container. Keep chilled in the refrigerator.
Can these brownies be frozen with the topping?
It’s best to freeze the brownie base separately. Add the topping after thawing for best texture and freshness.
How long can the brownies sit out at room temperature before serving?
Up to 1 hour is fine, especially in cooler environments. For longer periods, keep them chilled to maintain the integrity of the topping.
Tiramisu brownies are the ultimate dessert mash-up—rich, chocolatey, creamy, and deeply satisfying. Whether you’re crafting a showstopping finish for a dinner party or just answering a craving for something luxurious, this dessert delivers elegance and comfort in equal measure. Every bite is a harmony of bold espresso, luscious cream, and decadent chocolate that’s sure to impress.
Ingredients
For the brownies:
8 tablespoons (1 stick) unsalted butter, cut into small cubes
8 ounces finely chopped bittersweet chocolate (70% cacao) or 1 1/3 cups bittersweet chocolate chips
2/3 cup granulated sugar
1/2 cup packed dark brown sugar
3 large eggs
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Cooking spray or butter, for greasing
For the topping:
8 ounces mascarpone cheese, softened to room temperature
1 cup cold heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1 tablespoon unsweetened cocoa powder
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking spray or softened butter and line with parchment paper, allowing some overhang for easy removal.
In a heatproof bowl set over a saucepan of simmering water (or using the microwave in short bursts), melt the chopped bittersweet chocolate and butter together until smooth and glossy. Stir often, and once melted, remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, dark brown sugar, and eggs until the mixture is lightened in color and slightly thickened. Add the espresso powder, vanilla extract, and salt. Whisk until well combined.
Slowly pour in the cooled chocolate mixture, stirring constantly to incorporate. Gently fold in the flour and baking powder until just combined—avoid overmixing to maintain a fudgy texture.
Pour the brownie batter into the prepared pan and smooth the surface with a spatula. Bake for 25–30 minutes or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
While the brownies are cooling, prepare the tiramisu topping. In a mixing bowl, whisk the mascarpone cheese until smooth. In a separate bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and espresso powder until stiff peaks form.
Gently fold the whipped cream mixture into the mascarpone until light and fluffy. Once the brownies are fully cooled, spread the tiramisu topping evenly across the surface using an offset spatula.
Dust the top generously with unsweetened cocoa powder. Refrigerate for at least 1 hour to allow the topping to set. Slice into squares and serve chilled or at room temperature.
Tiramisu Brownies Recipe
Ingredients
For the brownies:
- 8 tablespoons 1 stick unsalted butter, cut into small cubes
- 8 ounces finely chopped bittersweet chocolate 70% cacao or 1 1/3 cups bittersweet chocolate chips
- 2/3 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Cooking spray or butter for greasing
For the topping:
- 8 ounces mascarpone cheese softened to room temperature
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking spray or softened butter and line with parchment paper, allowing some overhang for easy removal.
- In a heatproof bowl set over a saucepan of simmering water (or using the microwave in short bursts), melt the chopped bittersweet chocolate and butter together until smooth and glossy. Stir often, and once melted, remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, dark brown sugar, and eggs until the mixture is lightened in color and slightly thickened. Add the espresso powder, vanilla extract, and salt. Whisk until well combined.
- Slowly pour in the cooled chocolate mixture, stirring constantly to incorporate. Gently fold in the flour and baking powder until just combined—avoid overmixing to maintain a fudgy texture.
- Pour the brownie batter into the prepared pan and smooth the surface with a spatula. Bake for 25–30 minutes or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- While the brownies are cooling, prepare the tiramisu topping. In a mixing bowl, whisk the mascarpone cheese until smooth. In a separate bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and espresso powder until stiff peaks form.
- Gently fold the whipped cream mixture into the mascarpone until light and fluffy. Once the brownies are fully cooled, spread the tiramisu topping evenly across the surface using an offset spatula.
- Dust the top generously with unsweetened cocoa powder. Refrigerate for at least 1 hour to allow the topping to set. Slice into squares and serve chilled or at room temperature.
