I first tried making tiramisu brownies after a dinner party where my friend Isabella brought the most incredible Tiramisu Brownies, and I couldn't stop thinking about those bold coffee flavors mixed with silky cream. These Tiramisu Brownies are surprisingly easy to pull together with simple ingredients, and they taste just like you ordered them from an Italian bakery. The espresso brownie base stays fudgy and dense, while the mascarpone topping adds that signature tiramisu richness.
If you love chocolate and coffee together, you might also enjoy my Easy Moist Date Cake Recipe , Glazed Strawberry Jam Donut Focaccia Recipe, or Easy Tiramisu Crepe Cake Recipe with Mascarpone Cream .
Why You'll Love This Tiramisu Brownies
Rich, fudgy brownie base. The espresso brownie layer bakes up dense and chocolatey, with just enough structure to support the toppings.
Real tiramisu flavors. Coffee-soaked ladyfingers and mascarpone cream bring authentic Italian dessert vibes to every bite.
Easy assembly. No fancy techniques required. You make a brownie, soak some ladyfingers, and whip up a simple cream topping.
Make-ahead friendly. These Tiramisu Brownies actually taste better after chilling for a few hours, so you can prep them in advance.
Impressive presentation. They look bakery-quality when you dust them with cocoa powder and slice them into neat squares.
Jump to:
Tiramisu Brownies Ingredients
You'll need three simple layers to build these decadent Tiramisu Brownies .
See Recipe Card Below This Post For ingredients Quantites
For the Espresso Brownie Bottom:
- Unsalted butter: Melted butter adds richness and helps create that fudgy texture. Make sure it's unsalted so you can control the salt level.
- Semi-sweet chocolate: Chopped chocolate melts into the butter for deep chocolate flavor. Semi-sweet keeps the Tiramisu Brownies from being too sugary.
- Espresso powder: This intensifies the chocolate flavor and adds a subtle coffee note without making the Tiramisu Brownies taste like coffee.
- Granulated sugar: Sweetens the Tiramisu Brownies and helps create a slightly crackly top.
- Large eggs: Eggs bind everything together and add moisture. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: A little vanilla rounds out the chocolate and coffee flavors.
- Vegetable oil: Extra fat makes the Tiramisu Brownies ultra-fudgy and keeps them from drying out.
- Unsweetened cocoa powder: Adds another layer of chocolate flavor and that signature brownie color.
- Salt: Just a pinch balances the sweetness and makes all the flavors pop.
- All-purpose flour: Spooned and leveled flour gives the Tiramisu Brownies structure without making them cakey.
For the Coffee-Soaked Lady Fingers:
- Boiling water: Hot water dissolves the espresso powder and sugar quickly.
- Espresso powder: Creates the coffee soak that flavors the ladyfingers.
- Granulated sugar: Sweetens the coffee mixture just enough.
- Savoiardi lady fingers: These Italian sponge cookies are traditional in Tiramisu Brownies and hold up well when soaked.
For the Mascarpone Cream Topping:
- Cold mascarpone cheese: This Italian cream cheese is the star of Tiramisu Brownies. Make sure it's cold so it whips up properly.
- Powdered sugar: Sweetens and stabilizes the cream without adding graininess.
- Pure vanilla extract: Adds warmth to the mascarpone cream.
- Cold heavy whipping cream: Whipped cream lightens the mascarpone and makes it fluffy. Starting with cold cream helps it whip faster.
- Cocoa powder: Dusted on top for that classic Tiramisu Brownies look.
how to make Tiramisu Brownies
Preheat oven: Preheat your oven to 350°F (175°C). Butter an 8x8-inch baking pan generously and line the bottom and sides with parchment paper, leaving a couple inches of overhang so you can lift the Tiramisu Brownies out later.
Melt chocolate mixture: In a medium pot, melt the butter over medium heat until it starts to sizzle and smell nutty. Take it off the heat and whisk in the chopped chocolate and espresso powder until everything melts together into a smooth, glossy mixture.
Combine with sugar: Pour the chocolate mixture into a large bowl, add the sugar, and whisk until it looks smooth. Don't worry that it feels a bit grainy, that's normal.
Add eggs and flavorings: Crack in the eggs one at a time, whisking well after each one until the batter looks shiny. Stir in the vanilla, oil, cocoa powder, and salt until everything is blended.
Add flour: Sprinkle the flour over the batter and fold it in gently with a spatula until you don't see any more white streaks. Stop mixing as soon as the flour disappears so the brownies stay fudgy.
Bake brownies: Pour the batter into your prepared pan and spread it into an even layer with a spatula. Bake for 27 to 32 minutes, checking with a skewer at 27 minutes. You want it to come out with a few fudgy crumbs clinging to it, not clean. Let the brownies cool completely in the pan on a wire rack, which takes about an hour.
Prepare coffee mixture: While the brownies cool, combine the boiling water, espresso powder, and sugar in a shallow bowl. Stir until everything dissolves, then let it cool down to room temperature.
Soak ladyfingers: Once the coffee mixture is cool, quickly dunk each ladyfinger into it for just about one second. You want them lightly soaked, not soggy. Arrange them in a single layer on top of the cooled brownies, trimming any that hang over the edges with a serrated knife.
Make mascarpone cream: In a large bowl, combine the cold mascarpone, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until the mixture looks smooth and creamy, about one minute.
Add cream: Turn the mixer to low and slowly pour in the cold heavy cream, adding just a little at a time. Scrape down the sides of the bowl as you go. Once all the cream is in, turn the mixer up to high and whip for one to two minutes until you see stiff peaks form when you lift the beaters.
Assemble and chill: Spread the mascarpone cream evenly over the ladyfingers, smoothing the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least one hour, or until the topping firms up and feels set.
Serve: When you're ready to serve, lift the whole thing out of the pan using the parchment paper overhang. Place it on a cutting board, dust the top generously with cocoa powder using a fine-mesh sieve, and slice into nine large squares with a sharp knife. Wipe the knife between cuts for clean edges.
Equipment for Tiramisu Brownies
8x8-inch baking pan: The perfect size for thick, layered brownies. A metal pan works best for even baking.
Electric hand mixer: Makes whipping the mascarpone cream quick and easy. A stand mixer works too.
Mixing bowls: You'll need a few different sizes for the various components.
Whisk: Essential for mixing the brownie batter smoothly.
Skewer or toothpick: For testing doneness on the brownies.
Parchment paper: Lines the pan and makes removal so much easier.
Substitutions and Variations
You can adapt this recipe based on what you have on hand.
No mascarpone? You can use cream cheese instead, though the flavor will be tangier and less authentic. Beat the cream cheese until it's very smooth before adding the other ingredients.
Skip the ladyfingers: If you can't find Savoiardi cookies, you can leave them out entirely and just top the brownies with the mascarpone cream. You'll lose some texture but it still tastes great.
Make them boozy: Traditional Tiramisu Brownies often includes a splash of rum or coffee liqueur. Add one or two tablespoons to the coffee mixture if you want that grown-up flavor.
Use instant coffee: If you don't have espresso powder, instant coffee granules work in a pinch. Use the same amount.
Add chocolate chips: Fold a handful of mini chocolate chips into the brownie batter for extra chocolate pockets
Storage Tips
Store them in an airtight container in the refrigerator for up to four days. The mascarpone topping needs to stay cold, so don't leave them at room temperature for more than an hour. If you want to freeze them, wrap individual squares tightly in plastic wrap and then in foil. They'll keep frozen for up to two months. Thaw overnight in the fridge before serving.
expert tips
Don't overbake the brownies. They should look slightly underdone in the center when you pull them out. They'll continue cooking as they cool and you want them fudgy, not cakey.
Use cold mascarpone and cream. Cold ingredients whip up better and create a more stable topping that holds its shape when you slice the brownies.
Dip the ladyfingers quickly. One second is really all you need. If they soak too long, they'll fall apart and make the topping soggy.
Let them chill completely. That hour in the fridge isn't optional. The mascarpone needs time to firm up so the brownies slice cleanly.
Cut with a hot knife. Run your knife under hot water, wipe it dry, and then slice. The heat helps it glide through the layers without dragging.
FAQ
Do tiramisu brownies need to be refrigerated?
Yes, these brownies must be refrigerated because of the mascarpone cream topping. The cream contains dairy that can spoil at room temperature. Keep them in the fridge until about 10 minutes before serving.
What are common tiramisu mistakes?
The biggest mistakes are over-soaking the ladyfingers (which makes them mushy), using warm mascarpone (which won't whip properly), and not chilling long enough. Take your time with each step and you'll avoid these issues.
What is a tiramisu brownie?
A tiramisu brownie is a layered dessert that combines a fudgy espresso-flavored brownie base with coffee-soaked ladyfingers and whipped mascarpone cream. It brings together the flavors of Italian Tiramisu Brownies with the texture of a rich chocolate brownie.
Can kids eat tiramisu brownies?
Yes, kids can eat these brownies. The coffee flavor is mild and there's no alcohol unless you choose to add it. My own seven-year-old loves them. If you're concerned about caffeine, you can reduce the espresso powder slightly, though the amount per serving is pretty small.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tiramisu Brownies
Tiramisu Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Butter an 8x8-inch baking pan and line with parchment paper, leaving an overhang for easy removal. prep
- In a medium saucepan, melt butter over medium heat until it begins to sizzle. Remove from heat and whisk in chopped chocolate and espresso powder until fully melted and smooth. mix
- Add granulated sugar to the melted butter-chocolate mixture. Whisk to combine; the mixture will appear grainy, which is normal. mix
- Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, vegetable oil, cocoa powder, and salt. mix
- Gently fold in the flour, mixing until the batter is smooth with no streaks. Be careful not to overmix. mix
- Pour the brownie batter into the prepared baking pan and spread into an even layer. Bake for 27-32 minutes, or until a toothpick inserted comes out with fudgy crumbs but no liquid batter. Allow the brownies to cool completely in the pan. bake
- In a wide, shallow bowl, mix together boiling water, espresso powder, and sugar until dissolved. Let the mixture cool to room temperature. prep
- Quickly dip each ladyfinger into the cooled coffee soak for about 1 second, then arrange them on top of the cooled brownies. Be careful not to let the ladyfingers sit too long in the liquid. assemble
- In a large mixing bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. Slowly add heavy cream, a few tablespoons at a time, and mix until fully combined. Once all the cream is added, increase mixer speed to high and whip for 1-2 minutes, or until stiff peaks form. mix
- Spread the whipped mascarpone cream over the soaked ladyfingers in an even layer. Chill the brownies in the refrigerator for at least 1 hour, or until the topping is firm. finish
- Use the parchment paper overhang to lift the brownies out of the pan. Dust with cocoa powder, slice into 9 large squares, and serve. finish
Leave a Reply