I absolutely love how the Tiramisu Brownies Recipe brings together two of my favorite desserts into one rich, decadent treat. The fudgy chocolate brownie base soaked with espresso, topped with a luscious mascarpone cream, really hits all the right notes for any coffee and chocolate lover. Whether you’re making this for a casual weekend treat or impressing guests at a dinner party, it’s always a showstopper.
When I first tried this recipe, I was amazed at how easy it was to merge the classic tiramisu flavor with the dense, chewy texture of brownies. You’ll find that the espresso-soaked brownies provide the perfect balance of bitterness against the sweet, creamy topping. This Tiramisu Brownies Recipe is truly worth adding to your baking lineup if you want something a little special with familiar, comforting flavors.
Why You’ll Love This Recipe
- Perfect fusion: Combines rich brownies and classic tiramisu flavors seamlessly.
- Simple steps: Easy to follow with no fancy equipment needed.
- Crowd-pleaser: My family always asks for seconds whenever I make it.
- Versatile dessert: Great for special occasions or an everyday indulgence.
Ingredients You’ll Need
These ingredients work harmoniously to create the perfect balance of chocolate, coffee, and creamy textures. A quick tip: use fresh espresso shots if you can, but instant coffee works just fine if you’re short on time.
- Unsalted butter: This gives the brownies their rich, buttery flavor—make sure it’s melted gently.
- Dark chocolate: Choose a good quality one with at least 70% cocoa for depth.
- Brown sugar: Adds moistness and a slight caramel undertone.
- Granulated sugar: Balances out the sweetness in the brownies.
- Eggs: Essential for structure; use large and at room temperature.
- All-purpose flour: Sift it well to avoid lumps and keep the texture tender.
- Salt: Just a pinch to enhance all the flavors.
- Vanilla extract: Adds warmth and depth to your batter and cream.
- Espresso or instant coffee: The soul of tiramisu, providing that signature bold kick.
- Mascarpone cheese: Room temperature for smooth blending into the cream topping.
- Heavy cream: Whip this to stiff peaks for the perfect, airy mascarpone cream.
- Sugar (for mascarpone cream): Adjust sweetness to your taste.
- Cocoa powder: For dusting and adding a final flourish.
Variations
I love experimenting with this Tiramisu Brownies Recipe to suit different occasions or dietary needs. Don’t hesitate to tweak it to your preference—it really responds well to personal touches.
- Nutty twist: I sometimes sprinkle toasted hazelnuts or almonds on top for an added crunch that pairs beautifully with the creamy topping.
- Alcohol infusion: Adding a splash of coffee liqueur or dark rum to the espresso soak gives a lovely adult flair; just be sure to let the brownies soak evenly.
- Gluten-free: Try swapping the flour for a gluten-free blend, just be mindful of baking times as it can vary slightly.
- Lower sugar: I’ve made this with reduced sugar in both the batter and cream, and it still comes out wonderfully rich without being too sweet.
How to Make Tiramisu Brownies Recipe
Step 1: Prepare Your Workspace and Ingredients
Preheat your oven to 350°F (175°C) and line an 8 or 9-inch square baking tin with parchment paper for easy removal. Chop the dark chocolate into small pieces so it melts evenly when combined with the butter. I find microwaving in 30-second bursts and stirring in between prevents overheating or burning the chocolate—this little trick always saves the day!
Step 2: Make the Brownie Batter
Once your chocolate and butter mixture is silky smooth, stir in both the brown sugar and granulated sugar thoroughly to sweeten the base. Add the vanilla, then the eggs one at a time—be sure each is fully incorporated before adding the next. This keeps the batter smooth and prevents it from curdling. Finally, sift the flour and salt directly into the bowl and fold gently but completely. Overmixing can make the brownies tough, so I always listen for that perfect smooth texture.
Step 3: Bake and Infuse with Espresso
Pour the batter into your prepared tin and smooth the surface with a spatula for even baking. Bake for about 25-30 minutes, keeping an eye around 25 to avoid drying. The brownies should be set but still slightly soft in the center. I like to poke tiny holes all over once out of the oven—this helps the espresso shots soak deeply, infusing every bite with that iconic tiramisu coffee flavor. Pour the espresso evenly over the warm brownies and let them cool completely for best results.
Step 4: Whip Up the Mascarpone Cream
In a mixing bowl, whisk together mascarpone, vanilla, and heavy cream for a smooth start, about 30 seconds. Then, add espresso powder and sugar and continue whisking until stiff peaks form—this will give your topping that light, fluffy feel that contrasts perfectly with dense brownies. I use a hand mixer for ease, but a stand mixer works great too. Spread the cream gently over the cooled espresso-soaked brownies, smoothing it evenly.
Step 5: Final Touch and Serve
Dust the top generously with cocoa powder using a fine sieve for that classic tiramisu look and extra chocolatey kick. Carefully lift the brownies out of the tin using the parchment paper edges to avoid breaking the delicate topping. Slice into even squares and enjoy the beautiful layers of flavor with every bite.
Pro Tips for Making Tiramisu Brownies Recipe
- Gentle folding: Overmixing flour will make your brownies dense—fold until just combined for that perfect fudgy texture.
- Espresso soak timing: Always pour the espresso while the brownies are still warm to maximize absorption.
- Room temperature mascarpone: It blends so much smoother and prevents lumps in your cream topping when softened beforehand.
- Cocoa powder dusting: Use a fine mesh sieve for an even dusting — it elevates presentation to a professional level.
How to Serve Tiramisu Brownies Recipe
Garnishes
I always keep it simple with a dusting of unsweetened cocoa powder because it adds just the right hint of bitterness to cut through the sweetness. Occasionally, I sprinkle some dark chocolate shavings or cocoa nibs for a bit of texture and extra chocolate punch. Fresh mint leaves can also add a lovely pop of color and a refreshing note if you want to be fancy.
Side Dishes
This Tiramisu Brownies Recipe pairs beautifully with a light espresso or cappuccino to echo the coffee flavors. For a festive gathering, I like to serve it alongside fresh berries or a simple berry compote that cuts through the richness with bright, tart flavors.
Creative Ways to Present
For special occasions, I’ve layered these brownies in a glass trifle dish with extra mascarpone cream and espresso-soaked ladyfingers to create an upscale tiramisu-brownie hybrid dessert. Another fun idea is to cut them into bite-sized squares and place each on a decorative mini plate with a small dollop of whipped cream and a dusting of cocoa—makes for elegant party bites that get devoured fast!
Make Ahead and Storage
Storing Leftovers
I store leftover tiramisu brownies in an airtight container in the fridge to keep the mascarpone cream fresh and the espresso-soaked brownies from drying out. They usually stay perfect for 3-4 days—enough to enjoy a few indulgent snacks without them losing their magic.
Freezing
Freezing works surprisingly well if you wrap the brownies tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to eat, thaw them overnight in the fridge. The texture is slightly different—less creamy—but still delicious and convenient for make-ahead desserts.
Reheating
I recommend enjoying tiramisu brownies chilled or at room temperature to preserve the mascarpone cream’s texture, but if you prefer them warm, pop them in the microwave for 10-15 seconds. Just avoid longer reheating so the cream doesn’t melt or separate.
FAQs
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Can I use instant coffee instead of espresso in the Tiramisu Brownies Recipe?
Absolutely! Instant coffee or espresso powder works great and is a convenient alternative if you don’t have an espresso machine. Just dissolve it in a small amount of hot water to make the espresso shots used for soaking the brownies.
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How do I prevent the mascarpone cream from curdling?
Make sure your mascarpone cheese and heavy cream are at room temperature before mixing. Whisk gently at first, then gradually increase the speed, and avoid overwhipping which can cause it to split or curdle.
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Can I make the Tiramisu Brownies Recipe dairy-free?
You can try substituting with dairy-free butter and use coconut cream or a plant-based cream alternative to mimic the mascarpone. The flavor will be slightly different but still delicious and creamy.
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How long should I let the brownies soak in espresso?
Pour the espresso while the brownies are warm and let them cool completely for about 30 minutes. This allows the coffee to fully absorb without making the brownies soggy.
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What is the best way to cut the brownies without ruining the mascarpone topping?
Use a sharp knife dipped in hot water and wiped dry between cuts. This helps create clean slices without dragging or cracking the creamy layer.
Final Thoughts
This Tiramisu Brownies Recipe has become one of those special treats I make when I want to impress without stress. Its perfect balance of rich chocolate, bold coffee, and fluffy mascarpone cream always hits the spot. If you love desserts that feel both indulgent and familiar, I really encourage you to give this one a try—it’s like a warm hug in brownie form, and I know you’ll enjoy it as much as I do!
Print
Tiramisu Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Tiramisu Brownies are a decadent fusion of rich chocolate brownie base soaked in espresso and topped with a creamy mascarpone layer dusted with cocoa powder. Combining the beloved flavors of classic tiramisu with fudgy brownies, this dessert is perfect for coffee and chocolate lovers looking for an indulgent treat.
Ingredients
Brownie Base
- 113 g unsalted butter
- 200 g dark chocolate, chopped
- 100 g brown sugar
- 50 g granulated sugar
- 3 eggs
- 90 g all-purpose flour, sifted
- A pinch of salt
- ½ teaspoon vanilla extract
- 2 shots espresso or instant coffee
Mascarpone Cream
- 250 g mascarpone cheese, room temperature
- 240 ml heavy cream
- 50 g sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons espresso powder
- Cocoa powder, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8 or 9-inch square baking tin with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Place chopped dark chocolate and unsalted butter in a bowl, microwave in 30-second bursts, stirring between each until fully melted and smooth.
- Add Sugars: Stir in the brown sugar and granulated sugar into the melted chocolate mixture until well combined.
- Incorporate Eggs and Vanilla: Add vanilla extract, then whisk in eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth batter.
- Add Dry Ingredients: Sift together the all-purpose flour and salt, then gently fold them into the wet ingredients until just combined without overmixing.
- Bake Brownies: Pour the batter into the prepared baking tin and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Soak with Espresso: Remove brownies from oven and while still warm, poke holes all over using a skewer or fork. Pour 2 shots of espresso evenly over the brownies, allowing it to absorb. Set aside to cool completely.
- Prepare Mascarpone Cream: In a mixing bowl, whisk mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
- Whip Cream Mixture: Add espresso powder, powdered sugar, and salt. Whisk for 2-3 minutes until stiff peaks form, indicating a thick and airy consistency.
- Assemble Dessert: Spread the mascarpone cream evenly over the cooled espresso-soaked brownies and smooth the surface with a spatula.
- Finish and Serve: Dust the top generously with cocoa powder using a sieve. Carefully lift the brownies out of the tin by the parchment paper and peel it away. Cut into squares and serve.
Notes
- Use good quality dark chocolate for richer flavor.
- Ensure mascarpone cheese is at room temperature for smooth cream.
- Allow brownies to cool fully before adding mascarpone topping to prevent melting.
- Instant espresso powder is a convenient substitute for espresso shots.
- Store leftovers refrigerated and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 piece (approx. 1/12th of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
