Tiramisu Brownies
These Tiramisu Brownies are an unforgettable fusion of two of my favorite desserts! I took ultra fudgy brownies and topped them with coffee-soaked lady fingers and a cloud of whipped mascarpone cream. If you're a chocoholic, a coffee lover or just looking for a fun new twist on a classic dessert, this ultimate combination of Tiramisu brownies are bound to become your new favorite!
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These decadent Tiramisu Brownies are more than just a dessert - they're an experience. The fudgy espresso brownie base, the coffee-spiked tiramisu layer with ladyfingers and creamy mascarpone come together for perfect balance of familiar and exciting, comforting and sophisticated. Whether you're a seasoned baker or a kitchen newbie, this recipe is approachable and guaranteed to impress.
The beauty of this dessert lies in its layers. The brownie layer, made from scratch with butter and premium cocoa, provides a rich, fudgy base that's miles above any boxed brownie mix. Then we have the layer of light, spongy ladyfinger cookies soaked with rich, dark espresso - and perhaps a splash of marsala wine or coffee liqueur if you're into that. Finally, they get topped with a crowning glory of mascarpone cheese whipped with cream, and a touch of vanilla.
While this recipe is delicious right after assembly, it becomes truly magical after a night in the fridge. The flavors meld, the coffee seeps into the brownie layer, and the whole dessert becomes greater than the sum of its parts - just like traditional tiramisu.
For more great chocolate recipes, try my famous Salted Caramel Brownies or these 4-Ingredient Chocolate Soufflé Cakes!
Why This Recipe Works
- Combines the best of both worlds: fudgy brownies and creamy coffee spiked tiramisu.
- Uses a homemade brownie recipe for an intense chocolate flavor.
- Features a light and airy mascarpone topping and espresso soaked lady fingers just like classic tiramisu.
- Easy to slice and eat - great for parties!
Unsweetened Cocoa Powder - Use a high-quality Dutch-process cocoa for best results and the most intense chocolate flavor.
Vanilla Extract - Try making homemade vanilla extract for a more intense flavor and to save money!
Mascarpone Cheese - This is key to making these brownies taste like authentic tiramisu - don't substitute. (Learn more about Italian Cheeses.)
Strong Coffee - Use espresso, very strongly brewed coffee or instant espresso powder for an intense coffee flavor.
Lady Fingers (Savoiardi) - These light, crisp Italian cookies become light and spongy after they soak up all the rich coffee. (Learn more about Italian Baking Essentials.)
Heavy Cream - To whip with the mascarpone to add richness and stability.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 8x8 baking pan
- Parchment paper
- Electric mixer with whisk attachment
- Large bowl
- Rubber spatula
- Off set spatula
Step by Step Instructions
Make the Brownie Layer
- Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper over the edge for easy removal.
- Melt butter and cocoa in a small saucepan over low heat. Let cool.
- In a large bowl, beat together the eggs and sugar until combined.
- Mix in the vanilla and chocolate mixture on low speed.
- Sift in the flour, baking powder and salt, then mix on low speed until combined.
- Pour batter into the prepared baking pan and bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
- Use a fork to poke a few small holes on the top of the brownies, then cool to room temperature while you make the toppings.
Make the Tiramisu Layer
- Combine the Espresso and ½ cup of sugar. Dip the ladyfingers in the coffee mixture and arrange in a single layer on top of the brownies.
- In a large mixing bowl whip together the mascarpone, heavy cream, vanilla and ½ cup of sugar until it holds a medium peak.
- Spread the mascarpone cream over the lady fingers, then refrigerate for at least 4-6 hours to set up.
- Dust the top of the mascarpone with cocoa just before serving.
Tips for Success
- Don't over bake the brownies or they will be dry. When inserting the toothpick in to the center, there can be moist crumbs, just not raw batter.
- Bring the mascarpone cheese to room temperature to ensure smooth mixing.
- Don't over whip the cream for the perfect mascarpone topping texture. Stop mixing before stiff peaks form or the mixture could separate.
- Chill the brownies thoroughly so the flavors have time to meld and the cream sets up properly.
- For clean slices, make sure the brownies are cold, and dip a sharp knife in hot water between slices.
Tiramisu Brownie Variations
- Nutella Tiramisu Brownies: Swirl Nutella into the brownie batter before baking.
- Espresso Brownies: Add some instant espresso powder to the brownie batter or use this Espresso Brownie Recipe as the bottom layer for an extra kick!
- Mocha Tiramisu Brownies: Fold 4 oz of melted chocolate into the mascarpone layer.
- Boozy Tiramisu Brownies: Add a shot of dark rum or Kahlua in the coffee mixture.
How to Serve Tiramisu Brownies
These brownies make an awesome addition to a dessert table at holidays, parties and bake sales! They're easier to serve than traditional tiramisu but way more fun than classic brownies.
Dust them with extra cocoa powder just before serving and add some chocolate shavings if you're feeling extra fancy! Serve with some fresh berries on the side or a drizzle of chocolate sauce for extra indulgence. You can't go wrong serving these with a strong cup of coffee, an Affogato or an espresso martini!
How to Store
Store tiramisu brownies in an airtight container in the refrigerator for up to 4-5 days for optimal flavor and texture. Since these need to set up in the refrigerator for at least 4-6 hours prior to serving, they actually benefit from being made a day or two in advance.
I do not recommend freezing these because of the mascarpone cream. However, you can make and freeze the brownie layer for up to 3 months in advance. Then simply thaw and proceed with the recipe.
FAQ
Homemade brownies will always be best, but you can use a boxed brownie mix in a pinch. Just make sure you're using the same amount of batter for an 8x8 pan.
Poking a hole in the brownie layer of this recipe allows the excess coffee from the lady fingers to add even more flavor and moisture to the brownies.
Chill the brownies thoroughly, then use a hot, clean knife to slice. Clean and reheat the knife in a glass of hot water between each cut for the neatest results.
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Tiramisu Brownies
Ingredients
Brownies
- ¾ cup butter
- ¾ cup Dutch process cocoa powder
- 2 large eggs
- 1 cup white sugar divided
- 2 teaspoon vanilla
- ¾ cup All purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Topping
- 14 Lady Fingers
- 1 cup Espresso or other strong coffee
- 1 cup sugar, divided
- 1 cup mascarpone, softened
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
- Cocoa powder for dusting
Instructions
Make the Brownie Layer
- Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper over the edge for easy removal.
- Melt butter and cocoa in a small saucepan over low heat. Let cool.
- In a large bowl, beat together the eggs and sugar until combined.
- Mix in the vanilla and chocolate mixture on low speed.
- Sift in the flour, baking powder and salt, then mix on low speed until combined.
- Pour batter into the prepared baking pan and bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
- Use a fork to poke a few small holes on the top of the brownies, then cool to room temperature while you make the toppings.
Make the Tiramisu Layer
- Combine the Espresso and ½ cup of sugar. Dip the ladyfingers in the coffee mixture and arrange in a single layer on top of the brownies.
- In a large mixing bowl whip together the mascarpone, heavy cream, vanilla and ½ cup of sugar until it holds a medium peak.
- Spread the mascarpone cream over the lady fingers, then refrigerate for at least 4-6 hours to set up.
- Dust the top of the mascarpone with cocoa just before serving.
Notes
- Don't overbake the brownies or they will be dry. When inserting the toothpick in to the center, there can be moist crumbs, just not raw batter.
- Bring the mascarpone cheese to room temperature to ensure smooth mixing.
- Don't over whip the cream for the perfect mascarpone topping texture. Stop mixing before stiff peaks form or the mixture could separate.
- Chill the brownies thoroughly so the flavors have time to meld and the cream sets up properly.
- For clean slices, make sure the brownies are cold, and dip a sharp knife in hot water between slices.
