I share indulgent Tiramisu Brownies—moist, chocolatey brownies layered with creamy mascarpone filling and dusted with espresso and cocoa powder. They’re a delicious mash-up of classic tiramisu and rich chocolate brownies, perfect for coffee and dessert lovers alike.

Why You’ll Love This Recipe

I adore how this dessert combines fudgy brownies with the luxurious flair of tiramisu. The espresso-infused cream cuts through the sweetness, balancing the intense chocolate. It’s elegant yet comforting, and I love that it’s easy to slice and serve for gatherings or a cozy treat at home.

ingredients

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

Unsalted butter
Semi-sweet or dark chocolate
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Strong brewed espresso or espresso powder
Mascarpone cheese
Heavy cream
Powdered sugar
Cocoa powder (for dusting)

directions

I preheat the oven and line an 8×8″ baking pan with parchment, leaving an overhang for easy removal.
I melt butter and chocolate together until smooth, then whisk in sugar, eggs, and vanilla until glossy.
I gently fold in flour, cocoa powder, and salt, mixing just until combined—being careful not to overmix.
I pour the brownie batter into the pan and bake until the edges are set but the center remains slightly gooey—about 20–25 minutes.
While the brownies bake and cool, I whip together mascarpone, heavy cream, powdered sugar, and brewed espresso until smooth and spreadable.
Once brownies are fully cooled, I spread the espresso mascarpone mixture evenly over the top.
I dust the assembled brownies with cocoa powder or additional espresso powder for a classic tiramisu finish.
I chill the brownies for at least 1 hour (or up to overnight) to let the layers meld and firm up before slicing into bars.

Servings and timing

Servings: Makes about 9–12 squares
Timing:
- Prep: 15 minutes
- Bake: 20–25 minutes
- Filling prep & assembly: 15 minutes
- Chill: minimum 1 hour
- Total: approx. 1 hour 55 minutes (including chilling)

Variations

I swirl chocolate ganache or melted espresso-chocolate mix into the mascarpone for a layered look.
I substitute mocha chocolate chips in the brownie batter for extra espresso flavor.
I add a drizzle of coffee liqueur (like Kahlúa) into the mascarpone for an adult twist.
I top with shaved chocolate, cocoa-dusted ladyfingers, or crushed espresso beans for garnish.

storage/reheating

I store leftover Tiramisu Brownies in an airtight container in the fridge for up to 4 days.
I enjoy them chilled or at room temperature; warming isn’t necessary.
I also freeze individual bars in a single layer—wrapped well—for up to 2 months. I defrost them overnight in the fridge before serving.

FAQs

Can I use cocoa powder instead of melted chocolate in the brownies?

Yes—I substitute with high-quality cocoa powder and adjust the butter slightly; the result is more cake-like but still delicious.

Can I make the espresso mascarpone layer ahead?

Absolutely—I often prepare the mascarpone layer the day before and store it covered in the fridge. I assemble just before serving.

Is it okay to skip the espresso?

You can—but I find the espresso brings out the best in both chocolate and mascarpone. Without it, the dessert leans sweeter; I might reduce the sugar slightly.

Can I make this dairy-free?

I swap mascarpone and cream for dairy-free cream cheese and coconut cream, and use dairy-free chocolate. The texture is slightly different but still indulgent.

Do I need to chill the brownies before slicing?

Yes—I chill them fully after assembly. It helps the mascarpone set and ensures clean slices when cutting.

Conclusion

I find these Tiramisu Brownies to be a luxurious blend of classic tiramisu and rich chocolate brownies. Perfect for coffee lovers and chocoholics alike, they’re elegant, indulgent, and surprisingly easy to make at home. With minimal effort, I get a dessert that looks and tastes spectacular—and leaves everyone impressed.

Tiramisu Brownies