Rich Tiramisu Brownies for Coffee and Chocolate Lovers

Tiramisu Brownies bring together two beloved desserts—fudgy chocolate brownies and creamy, coffee-soaked tiramisu—into one indulgent bite. Imagine rich, dense brownie layers infused with espresso and topped with a luscious mascarpone cream. It’s bold, luxurious, and deeply satisfying, with just the right balance of sweetness and bitterness.

This dessert is all about contrasts: the gooey chocolate base and silky mascarpone topping, the warmth of espresso and coolness of cream, the dusting of cocoa cutting through the richness. It’s elegant enough for entertaining, yet simple enough to make on a quiet weekend.

Whether you’re a chocolate devotee, a tiramisu enthusiast, or someone who just wants something truly decadent, these Tiramisu Brownies deliver a layered experience that’s impossible to resist.

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Ingredients Overview

Each component of Tiramisu Brownies plays an essential role in building layers of flavor and texture. Here’s a breakdown of what makes them work—and how to swap things if needed.

Unsalted Butter: Forms the rich base of the brownie layer. Melting the butter gives these brownies a dense, fudgy texture. You can use salted butter in a pinch—just reduce the added salt slightly.

Semi-Sweet Chocolate: Use a good-quality baking chocolate or chips. Melted with the butter, it adds depth and smoothness to the brownie base. Dark chocolate (60–70%) can be used for a bolder flavor.

Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top. Brown sugar isn’t recommended here—it’ll make the brownies too cakey and soft.

Eggs: Provide structure and richness. Room temperature eggs blend more evenly and help achieve the signature fudgy consistency.

All-Purpose Flour: Just enough to hold the brownie together without making it dry. Avoid overmixing after adding the flour to keep the texture dense.

Espresso Powder or Strong Brewed Coffee: Intensifies the chocolate flavor and brings in that essential tiramisu edge. You can skip it if you’re avoiding caffeine, but it’s key to the signature flavor.

Salt: Enhances every flavor and balances the sweetness. A little goes a long way.

Mascarpone Cheese: Creamy, mildly sweet, and essential to the tiramisu layer. Let it come to room temperature before mixing to avoid lumps.

Powdered Sugar: Used in the mascarpone topping for smooth sweetness. It dissolves better than granulated sugar in no-bake toppings.

Vanilla Extract: Adds warmth and rounds out the cream topping. You can add a splash of coffee liqueur for a grown-up twist.

Egg Yolk (optional): Some tiramisu toppings include a raw yolk for richness. It’s optional and should be avoided unless you’re confident in the quality of your eggs.

Unsweetened Cocoa Powder: Dusting the finished brownies with cocoa mimics classic tiramisu and adds a pleasant bitterness.

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Step-by-Step Instructions

Step 1: Prep Your Pan and Oven
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.

Step 2: Make the Brownie Base
In a saucepan or microwave-safe bowl, melt ½ cup (1 stick) unsalted butter with 4 oz semi-sweet chocolate. Stir until smooth and glossy. Let cool slightly.

Whisk in 1 cup granulated sugar, then add 2 large eggs one at a time, mixing well after each.

Stir in 1 teaspoon vanilla extract and 1 tablespoon espresso powder (or 2 tablespoons strong brewed coffee).

Add ⅓ cup all-purpose flour and ¼ teaspoon salt. Stir until just combined—do not overmix.

Pour the batter into the prepared pan and spread evenly.

Step 3: Bake the Brownies
Bake for 22–25 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

Cool completely in the pan on a wire rack before adding the topping.

Step 4: Make the Mascarpone Topping
In a medium bowl, beat 8 oz mascarpone cheese with ½ cup powdered sugar and ½ teaspoon vanilla extract until smooth and creamy.

In a separate bowl, whip ½ cup cold heavy cream until medium-stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until light and smooth.

Optional: Add 1 tablespoon coffee liqueur or 1 raw egg yolk (if using fresh, pasteurized eggs) for a richer flavor.

Step 5: Assemble and Chill
Spread the mascarpone cream evenly over the cooled brownie base.

Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.

Chill the assembled brownies in the refrigerator for at least 2 hours to set the topping.

Step 6: Slice and Serve
Lift the brownies out of the pan using the parchment overhang. Slice into squares with a clean, sharp knife, wiping between cuts for neat edges.

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Tips, Variations & Substitutions

Practical Tips:

• Chill thoroughly before slicing for clean layers.

• Use high-quality chocolate for the best taste.

• If the mascarpone mixture seems too soft, chill it for 10–15 minutes before spreading.

Flavor Variations:

• Add a swirl of espresso ganache over the mascarpone before dusting with cocoa.

• Use dark chocolate in the base and white chocolate chips in the batter for contrast.

• Spike the mascarpone layer with coffee liqueur, amaretto, or even rum for a boozy treat.

Substitutions:

• Replace mascarpone with full-fat cream cheese for a tangier twist (soften before mixing).

• Use gluten-free flour blend in the brownies for a GF option.

• Swap espresso powder with instant coffee granules.

Add-Ins:

• Fold in chopped chocolate or chocolate chips for extra richness.

• Add a layer of ladyfinger crumbs between the brownie and mascarpone layers to echo traditional tiramisu.

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Serving Ideas & Occasions

Tiramisu Brownies are a stunning choice for dinner parties, potlucks, holidays, or any occasion that calls for a dessert that feels special but doesn’t take hours to make. They’re just as perfect with a cappuccino at brunch as they are with a glass of dessert wine after dinner.

For extra flair, serve each brownie square with a dollop of whipped cream, a chocolate-covered espresso bean, or a drizzle of chocolate sauce. They hold their shape well, making them great for transporting to events or gifting.

Because they’re chilled and set, they’re also perfect for warmer months when you want something decadent that doesn’t need to be served warm.

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Nutritional & Health Notes

These brownies are meant to be indulgent, and their rich ingredients reflect that. But portion control makes all the difference—each small square packs bold flavor and texture, meaning a little goes a long way.

Mascarpone is high in fat but contains less sodium than cream cheese. Paired with the antioxidants in dark chocolate and the boost from cocoa and espresso, you’re getting a dessert that satisfies deeply with minimal quantity.

To lighten them up slightly, you can reduce the sugar in the brownie base or substitute part of the mascarpone with whipped Greek yogurt, though the flavor will change.

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FAQs

Can I make Tiramisu Brownies ahead of time?
Yes. In fact, they taste better after a few hours or even overnight in the fridge. The flavors deepen and the layers firm up beautifully. Just keep them tightly covered.

Do I have to use mascarpone?
Mascarpone is traditional, but cream cheese can be used for a firmer, slightly tangier topping. Blend it until smooth and adjust sugar to taste.

Can I freeze these brownies?
Yes—freeze them after assembly and slicing. Place in a single layer in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time for the brownies to about 30–35 minutes. Be sure the center is cooked but still fudgy.

How do I make them alcohol-free?
Just skip the liqueur. The espresso alone provides great flavor. You can also use a splash of coffee extract or more vanilla.

Why is my mascarpone layer too soft?
It may be overmixed or too warm. Chill it before spreading, and whip the cream separately before folding for better structure.

Do I need to refrigerate leftovers?
Yes. Because of the mascarpone and cream, store leftovers in the refrigerator. They’ll keep fresh for 3–4 days.

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