Introduction

Tiramisu brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-infused flavors of tiramisu. This indulgent dessert is perfect for those who love a twist on traditional treats, offering a delightful blend of chocolate and espresso in every bite.

Ingredients

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
1/2 tsp vanilla extract
2 shots espresso or instant coffee
250 g mascarpone cheese, room temperature
240 ml heavy cream
50 g sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsp espresso powder
Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking tin with parchment paper.
Step 2: Place the chopped dark chocolate and butter in a bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Step 3: Stir the brown sugar and granulated sugar into the melted chocolate mixture.
Step 4: Add the vanilla extract, then whisk in the eggs one at a time until fully incorporated.
Step 5: Sift the flour and salt into the mixture, then gently fold or whisk until combined without overmixing.
Step 6: Pour the brownie batter into the prepared tin, smoothing the top. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 7: Remove the brownies from the oven and poke holes all over the surface. Pour the espresso shots evenly over the brownies and allow them to cool completely.
Step 8: To make the mascarpone cream, whisk together mascarpone cheese, vanilla extract, and heavy cream for about 30 seconds until combined.
Step 9: Add espresso powder and sugar, then whisk for 2 to 3 minutes until stiff peaks form.
Step 10: Spread the mascarpone cream evenly over the cooled brownies, smoothing the top.
Step 11: Dust the tiramisu brownies generously with cocoa powder using a sieve.
Step 12: Carefully lift the brownies out of the tin by the parchment paper and peel it away before slicing.

Tips & Variations

Use strong brewed espresso or high-quality instant coffee for the richest flavor.
For a nutty twist, sprinkle chopped toasted hazelnuts or almonds on top of the mascarpone layer before dusting with cocoa.
If you prefer a lighter dessert, substitute half of the heavy cream with whipped cream to soften the mascarpone topping.
Ensure the brownies have cooled completely before spreading the mascarpone cream to prevent melting.

Storage

Store tiramisu brownies in an airtight container in the refrigerator for up to 3 days to keep the mascarpone topping fresh. Let them come to room temperature for about 15 minutes before serving for the best texture. They are not recommended for freezing due to the creamy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso shots?

Yes, you can substitute two shots of espresso with about 2 tablespoons of strong instant coffee dissolved in a small amount of hot water for similar flavor and moisture.

How do I know when the brownies are done?

The brownies are ready when the edges look set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Baking times may vary slightly depending on your oven.

Tiramisu Brownies Recipe

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4.5 from 83 reviews

Decadent Tiramisu Brownies combine rich, fudgy chocolate brownie base infused with espresso shots and topped with a silky mascarpone cream dusted with cocoa powder. This dessert marries the flavors of classic Italian tiramisu with the beloved texture of brownies, creating an irresistible treat perfect for coffee lovers and chocolate enthusiasts alike.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies (4×4 squares) 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

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
Pinch of salt
1/2 tsp vanilla extract
2 shots espresso or instant coffee

Mascarpone Cream Topping

250 g mascarpone cheese, room temperature
240 ml heavy cream
50 g powdered sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsp espresso powder
Cocoa powder for dusting

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line an 8 or 9-inch square baking tin with parchment paper to prevent sticking and for easy removal later.
Melt Chocolate and Butter: Place chopped dark chocolate and butter in a bowl and microwave in 30-second intervals, stirring after each interval until completely melted and smooth.
Add Sugars: Stir in the brown sugar and granulated sugar thoroughly into the melted chocolate mixture.
Incorporate Eggs and Vanilla: Add vanilla extract, then beat in eggs one at a time, whisking well after each addition until fully combined and the mixture is smooth.
Add Dry Ingredients: Sift together the flour and salt, then gently fold them into the chocolate mixture until just combined without overmixing.
Bake the Brownies: Pour the batter into the prepared tin, smooth the top evenly, and bake for 25-30 minutes until the edges are set and a toothpick inserted comes out with moist crumbs.
Infuse with Espresso: Remove the brownies from the oven and immediately poke small holes all over the surface. Pour the espresso shots evenly over the warm brownies and let them absorb the coffee as they cool completely.
Prepare Mascarpone Cream: In a mixing bowl, whisk the mascarpone cheese, vanilla extract, and heavy cream briefly to combine.
Add Espresso and Sugar: Add espresso powder and powdered sugar to the mascarpone mixture, then whisk for 2-3 minutes until stiff peaks form and the topping is thick and fluffy.
Top Brownies: Spread the mascarpone cream evenly over the cooled espresso-infused brownies and smooth the surface with a spatula.
Dust with Cocoa Powder: Using a fine sieve, dust a generous layer of cocoa powder over the mascarpone topping to mimic classic tiramisu presentation.
Serve: Carefully lift the brownies out of the tin by the parchment paper and cut into squares. Enjoy chilled or at room temperature for a rich dessert experience.

Notes

Ensure the mascarpone cheese is at room temperature for a smooth topping without lumps.
Use freshly brewed espresso shots for the best coffee flavor or high-quality instant coffee dissolved in hot water.
Do not overbake the brownies; they should remain moist and fudgy.
For a stronger coffee kick, increase espresso powder in the mascarpone cream slightly.
Store the brownies covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Tiramisu Brownies, Espresso Brownies, Mascarpone Brownies, Chocolate Desserts, Coffee Flavored Dessert