These decadent tiramisu brownies combine the best of both worlds, fudgy brownies topped with coffee-soaked ladyfinger cookies, mascarpone cream and generous dusting of cocoa powder.
These brownies are perfect for tiramisu lovers! They start with a layer of my fudgy espresso brownies with espresso soaked ladyfinger biscuits, mascarpone cream and a generous dusting of cocoa powder. These brownies are not only gorgeous to serve but also incredibly easy to make from scratch.
Whether you’re baking for a dinner party, potluck, or simply treating yourself, these brownies are guaranteed to impress.
If you coffee lover like me you will love my espresso chocolate chip cookies, tiramisu cupcakes or caramel latte cupcakes.
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Why You’ll Love These Tiramisu Brownies
- Two desserts in one: Brownies meet tiramisu for a luscious, layered dessert experience.
- Perfect texture: Fudgy brownie, creamy mascarpone layer, and a light dusting of cocoa powder — pure bliss.
- Coffee lover’s dream: The espresso-infused flavors perfectly complement the chocolate.
- Easy to make: No fancy equipment or complicated techniques required.
- Make-ahead friendly: These taste even better after chilling, making them perfect for prepping ahead.
Ingredient Notes
- Unsalted butter: Adds richness and keeps the brownies moist.
- Dark chocolate: Use good-quality chocolate for a deep, fudgy base.
- Granulated white sugar: provides sweetness and a chewy texture to the brownies.
- Large Eggs: Room temperature eggs help with proper emulsification and texture.
- All-purpose flour: Just enough to hold the brownie together without becoming cakey.
- Espresso powder or Instant coffee powder: Intensifies the chocolate and brings out classic tiramisu flavor.
- Mascarpone cheese: The star of tiramisu — rich, creamy, and slightly tangy.
- Heavy cream: Helps lighten the mascarpone layer.Use heavy cream or heavy whipping cream; it must have at least 35% fat content in order to hold firm
- Vanilla extract: Enhances flavor of these brownies.
- Dutch Processed Cocoa powder: I like to use dutch cocoa powder as it has a rich deep chocolate flavor. You can use regular cocoa powder as well.
- Confectioners or powdered sugar:
- Ladyfinger or savoiardi cookies: For added tiramisu authenticity and texture contrast.
- Coffee liqueur (optional): Adds a nice boozy kick to the brownies. Kalhua, Amaretto ,marsala wine or dark rum would work here.
Step by step Instructions
Here is how to make and bake these Tiramisu brownies. You can use a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides.
Make the espresso brownies
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder. Next, whisk in the vanilla extract.
Step 3: In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Beat the melted chocolate and butter mixture into the eggs.Finally, stir in the flour and salt making sure not to over mix the batter.
Step 5: Pour the brownie batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Step 6: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
For the mascarpone cream
Step 1: In a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. Don’t over beat the mixture so you don’t create butter.
Step 2: Add the mascarpone cheese and mix it lightly into the whipped cream using a spatula until a mixture with soft peaks forms. Set aside.
Do not overmix mascarpone cream! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and turn into butter.
Make the coffee soak
Dissolve the instant coffee and coffee liqueur (if using) in hot water. Set it aside to cool completely to room temperature. If it’s hot, the lady fingers will oversoak and turn to mush.
Assemble the brownies
Once the brownies have cooled dip the ladyfingers in the coffee mixture and layer them over the brownie layer. Top the ladyfinger layer with the mascarpone cream and spread evenly using an offset spatula.
Dust with unsweetened cocoa powder. Then chill the brownies for 1-2 hours before cutting into squares. This chill time sets the filling so it’s easy to cut them.
Slice & Serve
Lift brownies from the pan using parchment, slice with a clean sharp knife (wipe between cuts!), and enjoy!
Tips & Tricks
- Don’t overbake the brownie layer: Slightly underbaked brownies make the best fudgy base.
- Chill before slicing: Let the tiramisu brownies set in the fridge for at least 3 hours for clean slices.
- Use cold heavy cream: Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer.
- Use room temperature mascarpone cheese:. It will incorporate a lot easier
- Do not overmix the cream and mascarpone: If you overmix the cream and mascarpone, it will curdle and turn into butter. Only beat it until medium to stiff peaks form
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked and assembled.
FAQ’s
Yes, but the flavor will be slightly tangier. Add a bit more cream and powdered sugar to mimic mascarpone’s richness.
Yes. If you don’t consume caffeine, you can use decaf coffee for this, Make a strong decaf coffee to soak the ladyfingers, and decaf coffee powder for the brownie batter.
Yes chill time allows for all the layers to set and the flavor to meld together.
I haven’t tested this recipe with alternative flours but you can use a 1:1 gluten-free flour blend for the brownie base and ensure all other ingredients are certified gluten-free.
Yes you can! I used espresso powder as its readily available everywhere.
Storage & Freezing
Refrigerator:
Because of the mascarpone cheese filling, these brownies should be kept in the fridge. Store tiramisu brownies in an airtight container in the fridge for up to 5 days.
If you find the brownie has firmed up more than you like as it sits in the fridge, you can set it out at room temperature for about 15 to 20 minutes or until it’s softened up slightly
Freezer:
Wrap individual brownies tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
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Recipe
Tiramisu Brownies
Equipment
- Electric Mixer
- 8*8 Baking Pan
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 5 oz semi-sweet chocolate, chopped
- 1 tablespoon instant coffee
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Espresso Soak:
- 2 tablespoons instant espresso powder
- 1 tablespoon coffee liqueur optional, like Kahlua
- 1 cup hot water
- 16 ladyfinger or Savoiardi cookies
For the Mascarpone Layer:
- 1 cup mascarpone cheese room temperature
- ⅓ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
For Garnish:
- Unsweetened cocoa powder for dusting
Instructions
Make the Brownies:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
Make the Espresso Soak:
- In a wide rimmed bowl, combine boiling water, espresso powder and kalhua, if using. Mix together until dissolved then set aside to cool completely to room temperature.
Prepare the Mascarpone Layer:
- In a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form.
- Add the mascarpone cheese and mix it lightly into the whipped cream using a spatula until a mixture with soft peaks forms. Set aside.
Assemble:
- Very quickly dunk the ladyfingers into the coffee and arrange them on top of the cooled brownie.
- Spread the mascarpone cream evenly over the espresso soaked ladyfingers. Smooth the top with a spatula.
- Chill: Refrigerate for at least 2 hours or until fully set.
- Serve: Dust with unsweetened cocoa powder before slicing into squares.
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