Tiramisu Brownies Recipe
If you’re in the mood for pure dessert bliss that combines the soul of Italy’s iconic tiramisu with dense, chocolatey goodness, these Tiramisu Brownies are for you. Imagine the fudgiest chocolate brownies, drenched in a little espresso, all crowned with a pillow of creamy, subtly sweet mascarpone—finished with a flutter of cocoa powder. It’s equal parts cozy and luxurious, and honestly, no special occasion is needed to whip up a batch. They look absolutely dreamy and taste even better—every bite is a harmony of coffee, chocolate, and creamy richness. If you love both tiramisu and brownies, this fusion is about to become your new favorite.
Ingredients You’ll Need
What makes these Tiramisu Brownies truly special is how each ingredient layers on flavor and richness, yet nothing on this list is hard to find. Every component here brings something wonderful—whether it’s deep chocolate, velvety mascarpone, or that essential coffee kick that makes tiramisu sing.
- Unsalted Butter: Use good-quality butter for a richer base and fudgy brownie texture.
- Dark Chocolate (chopped): Choose 60-70% cacao for deep, complex chocolate notes that balance the sweetness.
- Large Eggs: Three eggs add structure and moisture, giving your brownies a luscious crumb.
- Granulated Sugar: Sweetens the brownies and helps with that shiny, crackly top.
- All-Purpose Flour: Just enough for structure without making things cakey—classic brownie move!
- Salt: Absolutely crucial for balancing all the sweetness and intensifying the chocolate flavor.
- Vanilla Extract: Adds aroma and rounds out the overall flavor profile, especially in both layers.
- Espresso Powder (dissolved in hot water): A must for that signature tiramisu depth and to amplify the chocolate.
- Mascarpone Cheese (cold): The heart of that creamy tiramisu top—make sure it’s cold for the fluffiest texture.
- Heavy Whipping Cream (cold): Whipped to stiff peaks, it folds into mascarpone for the lightest, dreamiest cream.
- Powdered Sugar: Sweetens the cream layer gently and dissolves seamlessly for silkiness.
- Amaretto Liqueur (optional): Adds a hint of almond warmth—totally traditional in tiramisu, but skip if you’re keeping these kid-friendly.
- Cocoa Powder (for dusting): That finishing touch; use good-quality for bold flavor and gorgeous presentation.
How to Make Tiramisu Brownies
Step 1: Make the Brownie Base
Preheat your oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal later. Start by melting the butter and chopped dark chocolate together in a heatproof bowl set over simmering water (or zap it gently in the microwave in 20-second bursts, stirring each time) until smooth. Set it aside to cool for about five minutes so it’s not too hot for the eggs—you don’t want scrambled eggs in your brownies!
Step 2: Whisk Eggs and Sugar
In a large bowl, whisk together the eggs and granulated sugar until the mixture is thick, pale, and slightly increased in volume. This step is crucial—it makes the brownies glossy and fudgy but not dense. You’re looking for a creamy consistency that ribbons off your whisk.
Step 3: Combine Wet Ingredients
Fold the slightly cooled chocolate mixture into the whipped eggs and sugar, followed by the dissolved espresso and vanilla extract. The aroma at this stage is heavenly! Be gentle, using a spatula or wooden spoon, until everything’s just incorporated—overmixing will make brownies tough.
Step 4: Finish the Batter
Sift in the flour and salt, then stir just until no dry streaks remain. The batter should look thick, glossy, and utterly irresistible. Scrape every bit into your prepared pan and spread it evenly—try not to eat it all raw, but I wouldn’t judge if a little disappears!
Step 5: Bake and Cool
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter—underdone brownies are never fun, but overbaked ones are a tragedy). Let the brownies cool completely in the pan—this helps them set up and gives you neat layers later. If you’re in a hurry, a quick stint in the fridge speeds this up.
Step 6: Make the Mascarpone Cream
Whip the cold heavy cream to stiff peaks in a bowl—no soft whipped cream here, you want structure! In a separate bowl, stir together the mascarpone, powdered sugar, vanilla, and amaretto (if using) until smooth. Gently fold the whipped cream into the mascarpone mixture. Do this in two additions and try not to deflate the cream; the goal is a fluffy, light-as-air topping.
Step 7: Assemble and Chill
Once the brownies are fully cool, spread the mascarpone cream evenly over the top. Use an offset spatula for a smooth finish—channel your inner pastry chef! Dust generously with cocoa powder for that classic tiramisu look. Pop the pan in the fridge for at least an hour (longer if you can wait!) to let everything set. When ready to serve, slice into neat squares and prepare to swoon.
Tiramisu Brownies: How to Serve
Garnishes
These Tiramisu Brownies are already gorgeous with their cocoa-dusted tops, but you can take things to the next level with a few extra touches. Try a few chocolate curls or shavings, a dusting of espresso powder, or even a single coffee bean perched on top of each square for a nod to classic tiramisu. If you’re feeling playful, a drizzle of melted dark chocolate or a tiny edible flower makes them look bakery-worthy.
Side Dishes
For a truly decadent dessert platter, pair your brownies with fresh strawberries or other berries—the juicy tartness perfectly contrasts the creamy sweetness. A scoop of vanilla gelato or ice cream is always a win. Or serve alongside a mug of hot espresso or cappuccino for a full-tilt Italian-inspired finish. Even a fizzy glass of Prosecco isn’t out of place for a special brunch or dinner party!
Creative Ways to Present
Turn these brownies into individual desserts by cutting them into tiny cubes and layering with extra mascarpone cream in small glasses—like a brownie tiramisu trifle! For party platters, cut into small bite-size pieces and display on a pretty serving board with berries and chocolate shards. You can even cut the brownies into shapes using a cookie cutter for a fun twist on classic squares (stars, hearts…let your imagination run wild!).
How to Serve
Serve this delicious recipe with your favorite sides.
Make Ahead and Storage
Storing Leftovers
Stash any leftover Tiramisu Brownies in an airtight container in the fridge—they keep beautifully for up to 4 days. The mascarpone cream stays luxuriously creamy, and the flavors actually meld and intensify. Just make sure they’re covered tightly so the cream layer doesn’t pick up any fridge smells.
Freezing
You might be surprised to hear it, but these brownies freeze super well! Cut into squares, then place on a tray to freeze solid before transferring to a zip-top bag or airtight container. If you want picture-perfect layers, freeze before dusting with cocoa powder, then add the cocoa after thawing. Thaw in the refrigerator overnight for best texture and flavor.
Reheating
Because of the creamy tiramisu topping, these brownies are best enjoyed chilled or at cool room temperature, rather than warmed. If you prefer a slightly softer brownie, just let a slice rest at room temperature for 10 to 15 minutes before serving. But skip the microwave—the mascarpone layer is delicate and might separate if overheated.
FAQs
Can I make Tiramisu Brownies without alcohol?
Absolutely! The amaretto liqueur in the mascarpone cream is completely optional. Leave it out for a kid-friendly, non-alcoholic treat that still has all the flavor and panache of classic tiramisu.
Why do my brownies come out cakey instead of fudgy?
There are a few usual suspects: overbaking, overmixing, or using too much flour. For perfect Tiramisu Brownies, measure your ingredients carefully, mix just until combined, and check for doneness a few minutes before the timer goes off. Fudgy brownies will have a toothpick come out with a few moist crumbs, not clean!
Can I use a different cheese instead of mascarpone?
Mascarpone is the classic choice for that silky, slightly tangy cream, but if you must substitute, try a good quality cream cheese (full fat, please). Whip it with the cream, sugar, and vanilla for a close (though slightly tangier) result. Avoid low-fat versions—they won’t have the same smooth texture.
Can I double the recipe?
You sure can! Simply double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5–10 minutes, but keep a close eye—the toothpick test still applies. Perfect for parties or sharing with a crowd.
How do I get clean layers and neat slices?
That’s the magic of chilling! Cool the brownies completely before adding the mascarpone cream, then refrigerate for at least an hour (even overnight works great). To slice cleanly, use a sharp knife wiped clean between each cut. You’ll be rewarded with flawless, bakery-worthy squares every time.
Final Thoughts
If you crave a dessert that fuses the best of two worlds—classic tiramisu and decadently fudgy brownies—make these Tiramisu Brownies your next baking adventure. With layers of rich chocolate, espresso-laced depth, and the dreamiest cream, they’re pure joy in every bite. Gather your ingredients and treat yourself (and your lucky friends) to something truly irresistible—you’ll want to make them again and again!
Print
Tiramisu Brownies Recipe
- Total Time: 45 minutes plus chilling
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of classic tiramisu flavors and rich brownies with this irresistible dessert recipe for Tiramisu Brownies. Decadent layers of dark chocolate brownie are topped with a luscious mascarpone cream, creating a fusion of Italian and American dessert traditions.
Ingredients
For the brownies:
- 1½ sticks (170 g) unsalted butter
- 9 oz (255 g) dark chocolate, chopped
- 3 large eggs
- 1¼ cups (250 g) granulated sugar
- 1¼ cups (150 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons espresso powder dissolved in 1 tablespoon hot water
For the mascarpone cream:
- 8 oz (225 g) mascarpone cheese, cold
- 1 cup (240 ml) heavy whipping cream, cold
- 6 tablespoons (45 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) amaretto liqueur, optional
Cocoa powder for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
- Make brownie batter: Melt butter and dark chocolate, then mix with eggs, sugar, flour, salt, vanilla, and espresso. Pour batter into the pan and bake.
- Prepare mascarpone cream: Whip cream to stiff peaks. Combine mascarpone, sugar, vanilla, and amaretto. Fold in whipped cream and spread over cooled brownies.
- Chill and serve: Dust with cocoa powder and refrigerate for at least 1 hour before slicing.
Notes
- Chilling helps the mascarpone layer set and makes slicing cleaner.
- For extra coffee flavor, lightly brush baked brownies with cooled espresso before topping with cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion (Italian-American)
Nutrition
- Serving Size: 1 brownie
- Calories: 550 kcal
- Sugar: 52 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
