About This Recipe

Tiramisu brownies are what happens when you take two perfect desserts and make them better together. A fudgy espresso brownie — dense, deeply chocolatey, brushed with strong coffee — is topped with the cloud-like mascarpone cream from tiramisu and finished with a dusting of cocoa powder. Every element of classic tiramisu is there: the coffee, the mascarpone cream, the cocoa — but on a brownie base that's richer and more satisfying than ladyfingers. This is the dessert people talk about for weeks.

Why You'll Love It

  • Tiramisu and brownies combined — the only logical way to improve both desserts
  • Fudgy espresso brownie base with cloud-like mascarpone cream on top
  • The cocoa dusting finish looks like a professional pastry chef made it
  • Make ahead — they actually taste better after overnight refrigeration

Tiramisu Brownies (Best of Both Worlds)

Tiramisu Brownies (Best of Both Worlds)
20 min
Prep
30 min
Cook
50 min (+ chill)
Total
16
Servings
⭐ 4.9
Rating
285
Calories

Ingredients

  • For brownies: 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (63g) all-purpose flour
  • 1/4 tsp salt
  • For tiramisu topping: 8oz (225g) mascarpone cheese
  • 1 cup (240ml) heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp strong brewed espresso or coffee, cooled
  • Cocoa powder for dusting
  • Ladyfinger crumbles (optional)

Instructions

  1. 1Make brownies Melt butter. Whisk in sugar, eggs, vanilla, and espresso powder. Stir in cocoa powder, flour, and salt until just combin...
  2. 2Brush with espresso Brush cooled brownie top with 2 tbsp strong espresso — this gives the tiramisu coffee flavor and keeps them moist....
  3. 3Make mascarpone cream Beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks. Fold into masc...
  4. 4Top brownies Spread mascarpone cream evenly over cooled brownies. Refrigerate 1 hour to set....
  5. 5Finish Dust generously with cocoa powder through a fine sieve just before serving. Cut into 16 squares....

Ingredients

For brownies: 1/2 cup (115g) unsalted butter 1 cup (200g) granulated sugar 2 large eggs 1 tsp vanilla extract 2 tsp instant espresso powder 1/3 cup (35g) cocoa powder 1/2 cup (63g) all-purpose flour 1/4 tsp salt For tiramisu topping: 8oz (225g) mascarpone cheese 1 cup (240ml) heavy cream 3 tbsp powdered sugar 1 tsp vanilla extract 2 tbsp strong brewed espresso or coffee, cooled Cocoa powder for dusting Ladyfinger crumbles (optional)

Step-by-Step Instructions

  1. 1

    Make brownies

    Melt butter. Whisk in sugar, eggs, vanilla, and espresso powder. Stir in cocoa powder, flour, and salt until just combined. Pour into greased 8x8 pan. Bake at 350°F (175°C) for 25-28 minutes. Cool completely.

  2. 2

    Brush with espresso

    Brush cooled brownie top with 2 tbsp strong espresso — this gives the tiramisu coffee flavor and keeps them moist.

  3. 3

    Make mascarpone cream

    Beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to stiff peaks. Fold into mascarpone in two additions.

  4. 4

    Top brownies

    Spread mascarpone cream evenly over cooled brownies. Refrigerate 1 hour to set.

  5. 5

    Finish

    Dust generously with cocoa powder through a fine sieve just before serving. Cut into 16 squares.

Pro Tips

🏆 Chef Tips
  • Cool brownies COMPLETELY before adding cream — warm brownies melt the mascarpone layer.
  • Brush with espresso while brownies are still slightly warm so it soaks in.
  • Fold mascarpone and whipped cream gently — overmixing deflates the cloud-like texture.
  • Dust cocoa right before serving — it gets absorbed if dusted too early.

Frequently Asked Questions

Substitute full-fat cream cheese — slightly tangier but very good. Add 1 extra tbsp powdered sugar to balance.
Medium coffee flavor. The espresso enhances the chocolate rather than overpowering it. Double the espresso powder for stronger coffee flavor.
Refrigerate up to 4 days covered. The mascarpone layer stays stable in the fridge.
Freeze without the mascarpone topping up to 3 months. Add the topping after thawing.

Nutrition Per Serving

285
Calories
4g
Protein
28g
Carbs
18g
Fat
1g
Fiber
22g
Sugar
90mg
Sodium
11g
Sat. Fat