Tiramisu Brownies Recipe
If you love classic tiramisu and rich, fudgy brownies, this Tiramisu Brownies Recipe brings the two together in one creamy, coffee-kissed dessert bar you’ll want to make again and again.
These tiramisu brownies are a layered brownie dessert with a deep chocolate base, a light espresso soak, and a silky mascarpone cream layer on top—like Italian-inspired brownies that met your favorite coffee shop. I bake these when I’m craving something a little special but still easy enough for a busy weeknight, and they’re always the first thing gone at family gatherings.
They’re not exactly “diet food,” but they are a lovely treat made with real ingredients: cocoa powder, good espresso, and that tangy mascarpone cheese that makes tiramisu so irresistible. If you enjoy chocolate coffee desserts, or you just love a creamy tiramisu topping on anything, you’re in the right place.
Why You’ll Love This Tiramisu Brownies Recipe
- Bold coffee flavor, no fancy equipment – Strong brewed coffee or simple espresso powder gives you that classic tiramisu taste without a big espresso machine.
- Fudgy brownie base – These aren’t cakey; they’re rich chocolate brownies with a dense, fudgy center that can stand up to a creamy topping.
- Creamy mascarpone layer – A mascarpone cream layer adds that unmistakable tiramisu vibe, without raw eggs or complicated steps.
- Perfect make-ahead dessert – These espresso brownies actually taste better the next day, once the flavors settle and marry.
- Great for parties and potlucks – Cut into coffee dessert bars, they travel well and slice cleanly, so they’re ideal for buffets or dessert boards.
- Simple ingredients you know – Butter, sugar, cocoa powder, flour, coffee, and mascarpone—no hard-to-find items.
- Customizable flavor – Add a splash of coffee liqueur for adults, or keep it kid-friendly without alcohol.
- Freezer-friendly – You can freeze the whole pan or individual squares for emergency dessert cravings.
Ingredients
Here’s everything you need to make these fudgy tiramisu brownies with a creamy mascarpone topping.
Brownie Layer (Rich Chocolate Base)
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed (adds moisture and depth)
- 3 large eggs, room temperature
- 2 tsp vanilla extract (real vanilla makes a difference here)
- 1 cup (120 g) all-purpose flour, spooned and leveled
- ¾ cup (70 g) unsweetened cocoa powder (Dutch-process if you like a darker flavor)
- 1 tsp fine sea salt
- 1 ½ tsp instant espresso powder (for extra coffee-chocolate flavor; you can reduce for milder brownies)
Espresso Soak (Light Tiramisu Touch)
- ½ cup (120 ml) strong brewed coffee or espresso, cooled
- 1–2 tbsp granulated sugar (to taste)
- 1–2 tbsp coffee liqueur like Kahlúa or Tia Maria (optional, for adults only)
Mascarpone Cream Layer
- 8 oz (226 g) mascarpone cheese, cold but pliable
- 4 oz (113 g) cream cheese, softened (helps the mascarpone set nicely)
- ¾ cup (90 g) powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- ½ cup (120 ml) heavy whipping cream, very cold
Topping
- 1–2 tbsp unsweetened cocoa powder, for dusting
- A few dark chocolate shavings (optional, for garnish)
Ingredient Tips:
- Mascarpone vs. cream cheese: Mascarpone is softer and sweeter; the cream cheese gives structure so your mascarpone brownies slice cleanly.
- Espresso powder: Look for Medaglia d’Oro or King Arthur espresso powder; they dissolve well and give a strong but smooth coffee note.
- Butter: Use real butter, not margarine, for that proper fudgy texture in your cocoa powder brownies.
Directions
You’ll bake the brownie layer first, brush it with a gentle espresso soak, then chill it with the mascarpone cream layer on top.
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Prep your pan and oven.
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the tiramisu brownies out later. Lightly spray the parchment and sides with nonstick spray. -
Mix the wet ingredients.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and thick, about 1–2 minutes by hand. Add the eggs and vanilla extract, whisking until the mixture looks smooth and slightly lighter in color. -
Add dry ingredients.
Sift the flour, cocoa powder, salt, and espresso powder right into the bowl. Gently fold with a spatula just until no dry streaks remain. The batter will be thick and shiny—try not to overmix, or you’ll lose some of that fudgy texture. -
Bake the brownie base.
Spread the brownie batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Bake for 22–28 minutes, depending on your oven. The edges should be set, and a toothpick in the center should come out with a few moist crumbs, not wet batter. -
Cool the brownies.
Set the pan on a cooling rack. Let the brownies cool for at least 20–30 minutes. They should still be slightly warm, but not hot, before you brush on the espresso soak. -
Mix the espresso soak.
In a small bowl or measuring cup, stir together the brewed coffee or espresso, sugar, and coffee liqueur (if using) until the sugar dissolves. Taste and adjust the sweetness—you want a lightly sweet coffee that still tastes bold. -
Brush the brownie layer.
Using a pastry brush, gently brush the espresso mixture over the surface of the brownies. You don’t need to soak them like ladyfingers; you just want the top to be moist and infused. You may not use every drop, depending on how thick your brownies are. Let the pan sit while you prepare the mascarpone cream. -
Make the mascarpone cream layer.
In a medium bowl, beat the mascarpone and cream cheese together with a hand mixer on medium speed until smooth and lump-free, about 1–2 minutes. Add the powdered sugar, vanilla, and salt; beat again until creamy. -
Whip the cream and fold.
In a separate cold bowl, whip the heavy cream to medium-stiff peaks (it should stand up but still look soft). Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula. The mascarpone cream layer should be smooth, light, and spreadable—almost like a soft frosting. -
Spread the cream over the brownies.
Spoon the mascarpone cream over the cooled, espresso-brushed brownie base. Use an offset spatula to spread it into an even layer, all the way to the edges. Aim for a smooth top, but don’t stress about perfection; a few swirls look lovely. -
Chill for clean layers.
Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight if you can. This helps the mascarpone layer firm up and allows the espresso flavor to sink into the rich chocolate brownies. -
Dust and slice.
Right before serving, dust the top with a thin, even layer of unsweetened cocoa powder using a small sieve. Add chocolate shavings if you’d like. Lift the tiramisu brownies out by the parchment overhang, place on a cutting board, and slice into squares with a sharp knife wiped clean between cuts.
Servings & Timing
- Yield: About 16 rich tiramisu brownies (9 larger pieces if you like a big square)
- Prep Time: 25 minutes
- Bake Time: 22–28 minutes
- Chill Time: 3–4 hours (or overnight for best results)
- Total Time: About 4 hours, mostly hands-off
Variations
- Mocha Tiramisu Brownies: Add ½ cup mini chocolate chips to the brownie batter for extra melty pockets of chocolate.
- Kid-Friendly Version: Skip the coffee liqueur and use sweetened coffee or decaf espresso for the soak.
- Dark Chocolate Espresso Brownies: Use dark cocoa powder and add 2 extra teaspoons of espresso powder to deepen the coffee flavor.
- Cinnamon Latte Twist: Add ½ teaspoon ground cinnamon to the brownie batter and a pinch to the mascarpone cream.
- Gluten-Free Tiramisu Brownies: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour; don’t overbake.
- Extra Thick Mascarpone Layer: Increase mascarpone to 12 oz and cream cheese to 6 oz for a taller, creamier topping.
Storage & Reheating
- Fridge: Store these mascarpone brownies in an airtight container in the refrigerator for 3–4 days. Because of the mascarpone cream layer, they should stay chilled.
- Freezer: For longer storage, freeze individual squares on a sheet pan, then wrap each one in plastic and place in a freezer bag. They keep well for up to 2 months.
- Serving from the fridge: For the best flavor and texture, let the brownies sit at room temperature for 10–15 minutes before serving; the mascarpone cream softens a bit and tastes more like classic tiramisu.
- From the freezer: Thaw overnight in the fridge, then let them warm slightly on the counter before enjoying. No reheating is needed—this is a chilled, creamy dessert.
Notes
- Brownie texture: These are meant to be fudgy tiramisu brownies, not cake-like. If your brownies turn out dry, they may have baked a little too long—next time start checking at the 20-minute mark.
- Espresso intensity: If you’re not a big coffee person, cut the espresso powder in the brownies to ½ teaspoon and use milder coffee for the soak. If you are a coffee lover, you can bump both up for a bold chocolate coffee dessert.
- Cutting clean slices: For neat, bakery-style coffee dessert bars, use a long, sharp knife and wipe it with a warm, damp towel between cuts. It’s a small extra step but makes a big difference.
- Let it rest: Just like classic tiramisu, this layered brownie dessert truly tastes better after it chills overnight. The flavors settle, and the mascarpone cream layer firms up beautifully.
- Pan size: A 9×9-inch pan gives a nice balance of brownie and mascarpone cream. You can use an 8×8-inch pan for slightly thicker layers, but increase the bake time by a few minutes and watch closely.
FAQs
Can I make this Tiramisu Brownies Recipe without mascarpone?
You can, but the flavor will be a bit different. Use all cream cheese and add 2–3 tablespoons of heavy cream to loosen it; it becomes more of a cheesecake-style topping.
Can I use boxed brownie mix as a shortcut?
Yes—prepare a boxed brownie mix in a 9×9 pan according to the package (you can add a teaspoon of espresso powder to the batter), then follow the espresso soak and mascarpone cream steps as written.
Is there a way to make this alcohol-free?
Absolutely. Just skip the coffee liqueur and use plain strong coffee or espresso in the soak. You can add a drop or two of rum extract if you miss that flavor.
My mascarpone cream turned grainy. What happened?
Mascarpone can split if it’s overbeaten or too warm. Next time, make sure it’s still cold, beat gently, and stop mixing as soon as the mixture looks smooth.
Can I use decaf coffee?
Yes, decaf espresso or strong decaf coffee works well if you want to avoid caffeine but still love the flavor of an espresso-soaked dessert.
How do I know when the brownies are baked?
Look for set edges and a center that’s no longer jiggly. A toothpick should come out with moist crumbs—if it’s totally clean, they might be slightly overbaked.
Can I double this recipe for a crowd?
You can double it and bake in a 9×13-inch pan. Add a few extra minutes to the bake time and keep an eye on the center so it cooks through without drying out.
Can these sit out on a dessert table?
They’re fine at room temperature for about 2 hours, but because of the mascarpone cream, they should be chilled again after that.
Conclusion
This Tiramisu Brownies Recipe gives you the best of both worlds: rich chocolate brownies and a creamy, coffee-scented mascarpone topping that feels fancy but is surprisingly simple. They’re the kind of Italian-inspired brownies that make a Tuesday feel like a celebration, and a holiday table feel a little more special.
If you try these tiramisu brownies, let me know how they turned out—leave a comment, share your favorite variation, or tell me if you went heavy or light on the coffee. And if you love these, you might enjoy playing around with other espresso brownies or mascarpone-topped desserts next time you’re craving something sweet and a little cozy.
Tiramisu Brownies
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup light brown sugar packed (100 g)
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour spooned and leveled (120 g)
- 3/4 cup unsweetened cocoa powder (70 g; Dutch-process optional)
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons instant espresso powder reduce for milder coffee flavor
- 1/2 cup strong brewed coffee or espresso cooled (120 ml)
- 1-2 tablespoons granulated sugar for espresso soak, to taste
- 1-2 tablespoons coffee liqueur such as Kahlúa or Tia Maria; optional, adults only
- 8 oz mascarpone cheese cold but pliable (226 g)
- 4 oz cream cheese softened (113 g)
- 3/4 cup powdered sugar sifted (90 g)
- 1 teaspoon vanilla extract for mascarpone layer
- 1/4 teaspoon fine sea salt for mascarpone layer
- 1/2 cup heavy whipping cream very cold (120 ml)
- 1-2 tablespoons unsweetened cocoa powder for dusting
- dark chocolate shavings optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment and sides with nonstick spray.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and thick, about 1–2 minutes by hand. Add the eggs and 2 teaspoons vanilla extract, whisking until the mixture looks smooth and slightly lighter in color.
- Sift the flour, cocoa powder, 1 teaspoon fine sea salt, and 1 1/2 teaspoons instant espresso powder directly into the bowl. Gently fold with a spatula just until no dry streaks remain. The batter will be thick and shiny; avoid overmixing to keep the brownies fudgy.
- Spread the brownie batter into the prepared pan, smoothing the top. Bake for 22–28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Set the pan on a cooling rack and let the brownies cool for at least 20–30 minutes. They should be slightly warm but not hot before adding the espresso soak.
- In a small bowl or measuring cup, stir together the cooled brewed coffee or espresso, 1–2 tablespoons granulated sugar, and 1–2 tablespoons coffee liqueur (if using) until the sugar dissolves. Taste and adjust sweetness; the coffee should be lightly sweet but still bold.
- Using a pastry brush, gently brush the espresso mixture over the surface of the warm brownies. Lightly moisten the top without fully soaking the brownies; you may not need to use all of the mixture. Let the pan sit while you prepare the mascarpone cream.
- In a medium bowl, beat the mascarpone cheese and cream cheese together with a hand mixer on medium speed until smooth and lump-free, about 1–2 minutes.
- Add the powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the mascarpone mixture. Beat again until creamy and well combined.
- In a separate cold bowl, whip the heavy whipping cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions using a spatula, until smooth, light, and spreadable.
- Spoon the mascarpone cream over the cooled, espresso-brushed brownie base. Use an offset spatula to spread it into an even layer all the way to the edges, smoothing the top or leaving gentle swirls.
- Cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or overnight, until the mascarpone layer is firm and the flavors have melded.
- Right before serving, dust the top evenly with 1–2 tablespoons unsweetened cocoa powder using a small sieve. Add dark chocolate shavings if desired. Lift the brownies out using the parchment overhang, transfer to a cutting board, and slice into squares with a sharp knife, wiping the blade clean between cuts.
