Introduction

Tiramisu brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-flavored topping inspired by the beloved Italian dessert. This easy homemade recipe delivers a delightful twist, perfect for impressing guests or indulging in a special treat at home.

The image shows several pieces of tiramisu cut into squares and arranged on a white marbled surface. Each piece has three clear layers: the bottom layer is dark and dense with a chocolatey texture, the middle layer is lighter with a coffee-soaked sponge cake look, and the top layer is creamy and fluffy with a dusting of cocoa powder. The surface around the tiramisu squares has a light sprinkle of cocoa powder and scattered coffee beans. The focus is on the front piece, making the layers and textures visible and rich in color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (120g) butter
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (95g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
3 large eggs
1 tsp vanilla extract
8 oz (225g) mascarpone cheese
1/4 cup (60ml) heavy cream
1/4 cup (50g) powdered sugar
1 tsp instant espresso powder
Dark chocolate (at least 70% cocoa content)
Cocoa powder for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×9-inch brownie pan with parchment paper.
Step 2: In a microwave-safe bowl, melt the dark chocolate together with 1/2 cup (120g) butter. Stir until smooth and set aside to cool slightly.
Step 3: Whisk together 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, and 3 large eggs until creamy. Mix in the melted chocolate and 1 tsp vanilla extract.
Step 4: Gradually fold in 1/2 cup (60g) unsweetened cocoa powder and 3/4 cup (95g) all-purpose flour until just combined.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness with a toothpick; it should come out with moist crumbs, not wet batter.
Step 6: While the brownies bake, whisk together 8 oz (225g) mascarpone cheese, 1/4 cup (60ml) heavy cream, 1/4 cup (50g) powdered sugar, and 1 tsp instant espresso powder until smooth.
Step 7: Let the brownies cool completely. Then spread the mascarpone mixture evenly over the top.
Step 8: Dust the mascarpone layer generously with unsweetened cocoa powder for a classic tiramisu finish.
Step 9: Refrigerate for at least 2 hours to allow the layers to set and the flavors to meld together before serving.

Tips & Variations

Use a high-quality dark chocolate with at least 70% cocoa for the best rich flavor.
For an extra coffee kick, add a tablespoon of brewed espresso to the mascarpone mixture.
You can substitute the mascarpone topping with whipped cream mixed with a bit of mascarpone for a lighter version.
Serve chilled for easier slicing and enhanced flavor contrast.

Storage

Store the tiramisu brownies covered in the refrigerator for up to 4 days. Keep them chilled to maintain the creamy mascarpone layer. Before serving, you can let them sit at room temperature for about 10 minutes to soften slightly. These brownies can also be frozen for up to one month; thaw overnight in the fridge before enjoying.

How to Serve

The dessert square is on a white plate with four clear layers, set on a white marbled surface. The bottom layer is thick and dark brown, looking like a moist chocolate cake. Above it is a smooth, white cream layer that is even and clean. The third layer is a light brown color with a soft, moist texture, likely soaked in coffee or similar. The top layer is thick white cream piped into small rounded peaks covering the entire surface, dusted generously with dark cocoa powder. In the blurry background, there are two small clear glasses filled with dark brown coffee, and more pieces of the dessert can be seen on similar white plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant espresso powder?

Instant espresso powder is preferred because it dissolves easily and blends smoothly into the mascarpone mixture without adding extra liquid. If using brewed coffee, reduce the heavy cream slightly to maintain the right consistency.

What type of pan works best for this recipe?

A 9×9-inch square baking pan provides the right thickness for these brownies. Use parchment paper to line the pan for easy removal and cleaner edges.