Tiramisu brownies are fudgy brownies topped with mascarpone topping and a sprinkle of cocoa powder. These brownies are the perfect mashup of tiramisu and brownies!
Tiramisu brownies are the ultimate dessert mashup, combining rich, fudgy brownies with a creamy mascarpone topping and a dusting of cocoa powder. They bring together the best of both worlds—the indulgent chocolatey goodness of brownies and the classic flavors of tiramisu.
Perfect for coffee lovers and dessert fans alike, these brownies are a delicious twist on two beloved treats, making them a must-try for any occasion! The brownies taste even better after they’ve had a chance to chill, which makes them a perfect make-ahead treat.
Ingredient notes and substitutions
- Semisweet baking chocolate: I like to use a baking bar, like Ghirardelli. You could also use good-quality chocolate chips.
- Butter: I use salted butter in this recipe.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.
- Espresso powder: You could use a bold, dark instant coffee powder instead. If you’d like to make tiramisu brownies without coffee, you could use hot cocoa powder instead.
How to make tiramisu brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make the brownies, preheat the oven to 350 F. Grease and flour or line a 9×9-inch metal baking pan with parchment paper.
Step 2: In a medium bowl, whisk the flour, salt, and cocoa powder together. Set aside.
Step 3: Melt the chocolate and butter in a double boiler, stirring until smooth and well-combined.
Step 4: Add the sugars to the chocolate mixture, and whisk until well-combined.
Step 5: Remove the chocolate mixture from heat, and let it cool to room temperature.
Step 6: Once the chocolate mixture has reached room temperature, whisk in eggs one at a time until combined.
Step 7: Add the vanilla and stir until combined.
Step 8: Whisk in the flour mixture, and whisk just until combined.
Step 9: Pour the batter into the prepared pan.
Step 10: Bake for 20-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
Step 11: Let the brownies cool in the pan to room temperature.
Step 12: To make the topping, stir together the heavy cream and espresso powder in the bowl of your mixer until the espresso powder has dissolved.
Step 13: Add in the mascarpone cheese, powdered sugar, and vanilla extract.
Step 14: Beat on medium speed until the mixture is light and fluffy.
Step 15: Spread the mascarpone cream over the top of the brownies.
Step 16: Add your cocoa powder to a sifter and shake the cocoa powder over the top of the mascarpone cream.
Step 17: Place the brownies in the refrigerator for at least one hour to set the mascarpone layer.
Recipe Tips!
- Alcohol: You can add a splash of alcohol to the topping if you would like. Amaretto, rum, or Kahlua would work well.
- Make ahead: These brownies can be made in advance. It is a great recipe to make ahead as it allows more time for the flavors to marry.
Storage
Store any leftover tiramisu brownies in an airtight container in the refrigerator. The brownies will keep for up to 3 days when properly stored in the fridge.
More brownie recipes from scratch!
If you’ve tried this tiramisu brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Tiramisu Brownies
Equipment
- 9×9-inch metal baking pan
Ingredients
Brownies
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 ounces semisweet baking chocolate coarsely chopped
- 1/2 cup butter cut into 1-inch pieces
- 1/2 cup granulated sugar
- 6 tablespoons light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 1 tablespoon instant espresso powder
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Instructions
- To make the brownies, preheat the oven to 350 F. Grease and flour or line a 9×9-inch metal baking pan with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, and salt together. Set aside.1/2 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt
- Melt the chocolate and butter in a double boiler, stirring until smooth and well-combined.6 ounces semisweet baking chocolate, 1/2 cup butter
- Add the sugars to the chocolate mixture, and whisk until well-combined.1/2 cup granulated sugar, 6 tablespoons light brown sugar
- Remove the chocolate mixture from heat, and let it cool to room temperature.
- Once the chocolate mixture has reached room temperature, whisk in eggs one at a time until combined.2 large eggs
- Add the vanilla and stir until combined.1 teaspoon vanilla extract
- Whisk in the flour mixture, and whisk just until combined.
- Pour the batter into the prepared pan.
- Bake for 20-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
- Let the brownies cool in the pan to room temperature.
- To make the topping, stir together the heavy cream and espresso powder in the bowl of your mixer until the espresso powder has dissolved.1 cup heavy cream, 1 tablespoon instant espresso powder
- Add in the mascarpone cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is light and fluffy.8 ounces mascarpone cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
- Spread the mascarpone cream over the top of the brownies.
- Add your cocoa powder to a sifter and shake the cocoa powder over the top of the mascarpone cream.2 tablespoons unsweetened cocoa powder
- Place the brownies in the refrigerator for at least one hour to set the mascarpone layer.
Notes
- Semisweet baking chocolate: I like to use a baking bar, like Ghirardelli. You could also use good-quality chocolate chips.
- Butter: I use salted butter in this recipe.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.
- Espresso powder: You could use a bold, dark instant coffee powder instead. If you’d like to make tiramisu brownies without coffee, you could use hot cocoa powder instead.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!