Some desserts feel like an occasion all on their own—and tiramisu brownies are exactly that kind of treat. Imagine the deep, fudgy richness of a classic brownie, layered with a dreamy, creamy mascarpone filling that hints at the elegance of tiramisu. This is the kind of dessert you make when you want to spoil someone special—or yourself, because why not?
Tiramisu itself has always been more than just a dessert. For many, it brings back memories of cozy cafes tucked away in quiet corners of the city, or big family dinners where dessert was a ritual of laughter and seconds. Brownies, on the other hand, have their own place in the heart—baked into school lunches, weekend bake-offs, and those late-night chocolate cravings that nothing else can satisfy.
Combining the two? It feels a little bit luxurious, a little nostalgic, and absolutely worth it. These tiramisu brownies are the kind of dessert that makes people pause mid-bite and say, “Wait—what is this magic?” And the best part? They’re surprisingly simple to make, even for beginner bakers.
Perfect for dinner parties, holidays, or just an elevated afternoon treat with coffee, this recipe layers rich espresso-soaked brownies with a silky mascarpone topping, creating a treat that’s both indulgent and comforting.
Why You’ll Love This Recipe:
-
Perfectly layered flavors: Fudgy chocolate meets creamy mascarpone, with a hint of espresso in every bite.
-
Elegant yet easy: Looks and tastes fancy, but comes together with basic baking techniques.
-
Make-ahead friendly: The flavors get even better after a chill in the fridge.
-
Coffee-lover approved: A dessert that satisfies both chocolate and coffee cravings in one go.
INGREDIENTS YOU’LL NEED:
For the Brownie Layer:
-
½ cup (113g) unsalted butter
-
¾ cup (150g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
⅓ cup (40g) all-purpose flour
-
¼ cup (30g) cocoa powder
-
½ tsp salt
-
1 tbsp instant espresso powder
For the Tiramisu Layer:
-
8 oz (226g) mascarpone cheese
-
¼ cup (50g) granulated sugar
-
1 large egg
-
½ tsp vanilla extract
-
1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
HOW TO MAKE TIRAMISU BROWNIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep Your Baking Space
Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out easily later.
Step 2: Make the Brownie Base
In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the sugar while the mixture is still warm—it should look glossy. Whisk in the eggs one at a time, then add the vanilla extract.
Now sift in the flour, cocoa powder, salt, and espresso powder. Fold it all together gently until no dry streaks remain. The batter should be rich and dark, almost like a thick chocolate sauce. Pour it into the prepared pan and smooth the top.
Step 3: Mix the Tiramisu Layer
In a mixing bowl, beat together the mascarpone cheese and sugar until smooth and creamy. Add the egg, vanilla, and your prepared espresso (make sure it’s cooled slightly). Mix until fully combined and luscious.
Step 4: Layer and Swirl
Carefully spoon the mascarpone mixture over the brownie batter in the pan. You can swirl the two layers slightly with a knife if you like a marbled effect, or leave it as a neat layer for that defined tiramisu look.
Step 5: Bake and Cool
Bake for 28–32 minutes, or until the edges are set and the center no longer jiggles. It should puff up slightly and have a golden tint on top. Let the brownies cool completely in the pan, then transfer to the fridge to chill for at least 1–2 hours before slicing.
Step 6: Slice and Serve
Use the parchment paper to lift the chilled brownies from the pan. Slice into clean squares using a warm knife (run it under hot water and wipe between cuts for the cleanest edges). Serve cold or at room temperature with a dusting of cocoa powder, if desired.
HELPFUL TIPS:
-
Don’t overbake: Keep a close eye on the brownies towards the end of the bake. Overbaking can make them dry—you’re looking for a slightly underdone center that firms up in the fridge.
-
Use quality cocoa powder: Since chocolate is the star of the brownie base, a good cocoa makes a big difference.
-
Chilling is key: Letting the brownies chill allows the flavors to meld and the texture to firm up into that perfect fudgy-meets-creamy bite.
-
Warm your knife: For clean, beautiful slices, always use a warm, dry knife.
DETAILS:
-
Prep Time: 25 minutes
-
Cook Time: 30 minutes
-
Total Time: 1 hour (plus chilling)
-
Yield: 16 brownies
-
Category: Dessert
-
Method: Baking
-
Cuisine: Italian-inspired, American fusion
-
Diet: Vegetarian
NOTES:
These brownies are even better the next day after they’ve had time to chill and let the flavors soak in. You can easily double the recipe and bake it in a 9×13-inch pan for a larger crowd—just add a few minutes to the bake time.
NUTRITIONAL INFORMATION:
(Per serving – estimated)
-
Calories: 210
-
Carbohydrates: 20g
-
Protein: 3g
-
Fat: 14g
-
Saturated Fat: 8g
-
Fiber: 1g
-
Sugar: 14g
FREQUENTLY ASKED QUESTIONS:
Can I use cream cheese instead of mascarpone?
You can, but it will slightly change the flavor. Mascarpone has a milder, creamier taste that really mimics traditional tiramisu.
Can I freeze these brownies?
Yes! Wrap them tightly and store in an airtight container. They’ll keep well in the freezer for up to a month. Thaw in the fridge overnight.
What can I use instead of espresso powder?
You can substitute with strong brewed coffee (just reduce the liquid in the recipe slightly), or leave it out for a more classic brownie flavor.
STORAGE INSTRUCTIONS:
Store tiramisu brownies in an airtight container in the fridge for up to 5 days. For the best texture and flavor, enjoy them cold or bring them to room temperature before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
These tiramisu brownies are everything you love about two beloved desserts, wrapped into one indulgent bite. Whether you’re sharing them with friends or savoring one alone with a cup of coffee, they offer a little taste of comfort and elegance all at once. So go ahead—get baking, and treat yourself to something truly special. You deserve it.
Print
Tiramisu Brownies
Description
Some desserts feel like an occasion all on their own—and tiramisu brownies are exactly that kind of treat. Imagine the deep, fudgy richness of a classic brownie, layered with a dreamy, creamy mascarpone filling that hints at the elegance of tiramisu. This is the kind of dessert you make when you want to spoil someone special—or yourself, because why not?
Tiramisu itself has always been more than just a dessert. For many, it brings back memories of cozy cafes tucked away in quiet corners of the city, or big family dinners where dessert was a ritual of laughter and seconds. Brownies, on the other hand, have their own place in the heart—baked into school lunches, weekend bake-offs, and those late-night chocolate cravings that nothing else can satisfy.
Combining the two? It feels a little bit luxurious, a little nostalgic, and absolutely worth it. These tiramisu brownies are the kind of dessert that makes people pause mid-bite and say, “Wait—what is this magic?” And the best part? They’re surprisingly simple to make, even for beginner bakers.
Perfect for dinner parties, holidays, or just an elevated afternoon treat with coffee, this recipe layers rich espresso-soaked brownies with a silky mascarpone topping, creating a treat that’s both indulgent and comforting.
Ingredients
For the Brownie Layer:
½ cup (113g) unsalted butter
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup (40g) all-purpose flour
¼ cup (30g) cocoa powder
½ tsp salt
1 tbsp instant espresso powder
For the Tiramisu Layer:
8 oz (226g) mascarpone cheese
¼ cup (50g) granulated sugar
1 large egg
½ tsp vanilla extract
1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
Instructions
Step 1: Prep Your Baking Space
Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out easily later.
Step 2: Make the Brownie Base
In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the sugar while the mixture is still warm—it should look glossy. Whisk in the eggs one at a time, then add the vanilla extract.
Now sift in the flour, cocoa powder, salt, and espresso powder. Fold it all together gently until no dry streaks remain. The batter should be rich and dark, almost like a thick chocolate sauce. Pour it into the prepared pan and smooth the top.
Step 3: Mix the Tiramisu Layer
In a mixing bowl, beat together the mascarpone cheese and sugar until smooth and creamy. Add the egg, vanilla, and your prepared espresso (make sure it’s cooled slightly). Mix until fully combined and luscious.
Step 4: Layer and Swirl
Carefully spoon the mascarpone mixture over the brownie batter in the pan. You can swirl the two layers slightly with a knife if you like a marbled effect, or leave it as a neat layer for that defined tiramisu look.
Step 5: Bake and Cool
Bake for 28–32 minutes, or until the edges are set and the center no longer jiggles. It should puff up slightly and have a golden tint on top. Let the brownies cool completely in the pan, then transfer to the fridge to chill for at least 1–2 hours before slicing.
Step 6: Slice and Serve
Use the parchment paper to lift the chilled brownies from the pan. Slice into clean squares using a warm knife (run it under hot water and wipe between cuts for the cleanest edges). Serve cold or at room temperature with a dusting of cocoa powder, if desired.
Notes
These brownies are even better the next day after they’ve had time to chill and let the flavors soak in. You can easily double the recipe and bake it in a 9×13-inch pan for a larger crowd—just add a few minutes to the bake time.