Tiramisu Brownies

Tiramisu Brownies are a decadent fusion of two classic desserts: rich, fudgy brownies and creamy, coffee-soaked tiramisu. I love how this recipe layers bold espresso flavor with velvety mascarpone cream, all on top of a dense chocolate base. It’s a dessert that feels elegant but is easy enough for me to whip up whenever I want to impress—or just treat myself.

Why You’ll Love This Recipe

I find that these brownies deliver the best of both worlds: the deep chocolate flavor I crave and the light, coffee-kissed creaminess of tiramisu. It’s a recipe I come back to when I want something a little more special than a standard brownie. The contrast of textures—the chewy brownie, the soft mascarpone layer, and a dusting of cocoa powder—makes each bite irresistible. Whether I’m sharing them or saving them for later, these bars never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Semi-sweet chocolate (chopped or chips)

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

• Instant espresso powder or brewed espresso

• Mascarpone cheese

• Powdered sugar

• Heavy cream

• Cocoa powder (for dusting)

directions

1. I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.

2. In a saucepan, I melt the butter and chocolate together until smooth. I let it cool slightly.

3. I whisk in the sugar, eggs, and vanilla, then stir in the flour, cocoa powder, salt, and espresso powder until just combined.

4. I pour the brownie batter into the prepared pan and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs. I let it cool completely.

5. While the brownies cool, I make the tiramisu topping. I beat the mascarpone, powdered sugar, and a little vanilla until smooth, then fold in whipped heavy cream.

6. I brush or spoon brewed espresso over the cooled brownie layer.

7. I spread the mascarpone cream over the top and smooth it out.

8. I refrigerate the brownies for at least 3 hours so the flavors can meld and the topping can set.

9. Right before serving, I dust the top generously with cocoa powder and slice into bars.

Servings and timing

This recipe makes 12 to 16 bars, depending on how large I cut them. It takes about 20 minutes of prep time, 25–30 minutes of baking time, and at least 3 hours of chilling before serving.

Variations

Sometimes I add a splash of coffee liqueur like Kahlúa to the mascarpone filling for an adult twist. I’ve also used white chocolate chunks in the brownie base for a different flavor profile. If I’m feeling extra indulgent, I top the bars with shaved chocolate or chocolate curls before serving. For a gluten-free version, I use a one-to-one gluten-free flour blend, and the results are still rich and satisfying.

storage/reheating

I store these brownies in the refrigerator in an airtight container for up to 4 days. They stay fresh and creamy, and the flavor actually improves as they sit. I never reheat them—these are best served cold or at room temperature. If I want to freeze them, I wrap each piece individually and keep them in a freezer-safe container for up to a month. I just thaw them in the fridge overnight before serving.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, I’ve used cream cheese in a pinch. It’s a bit tangier than mascarpone, but still delicious.

Do I need to soak the brownies in espresso?

I like to brush them lightly—it adds that classic tiramisu flavor without making the base soggy. But I keep it minimal so the brownie texture stays intact.

Can I make these a day ahead?

Absolutely. I often make them the night before so they have time to chill and the flavors can deepen.

What kind of cocoa powder should I use?

I prefer unsweetened Dutch-processed cocoa for a smoother, richer flavor, but any unsweetened variety works well.

How do I get clean slices?

I chill the brownies thoroughly and use a sharp knife, wiping it clean between each cut. That gives me those perfect, neat squares.

Conclusion

Tiramisu Brownies are a show-stopping dessert that’s surprisingly simple to make. I love how they take the best elements of two beloved treats and combine them into something unforgettable. Whether I’m making them for a party or just because, they always satisfy my sweet tooth and my love for coffee and chocolate all in one bite.