Name: Tiramisu Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian-American
Ingredients: 1/2 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/4 tsp salt; 1/2 cup semi-sweet chocolate chips or chopped chocolate; 1/3 cup brewed espresso or strong coffee; 1 tbsp coffee liqueur (optional); 1 tsp sugar (optional, for espresso soak); 8 oz mascarpone cheese (softened); 1/2 cup powdered sugar; 1/2 cup heavy cream; 1 tsp vanilla extract; Cocoa powder (for dusting); Shaved chocolate or curls (optional, for garnish)

Tiramisu Brownies are a dreamy fusion of two classic desserts—fudgy chocolate brownies and creamy, coffee-soaked tiramisu. With layers of rich espresso flavor, velvety mascarpone topping, and deep chocolatey goodness, these brownies are a decadent treat I love making when I want something impressive and indulgent.

Why You’ll Love This Recipe

I love how these brownies combine the best of both worlds: the bold, deep flavor of a brownie with the creamy, coffee-kissed elegance of tiramisu. They’re easy to make from scratch or with a brownie mix, and every bite delivers layers of texture and flavor—fudgy, creamy, and lightly spiked with espresso. Perfect for dinner parties, holidays, or just when I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt
Semi-sweet chocolate (melted or chips)

For the espresso soak:

Brewed espresso or strong coffee
Coffee liqueur (optional)
Sugar (optional, for added sweetness)

For the mascarpone topping:

Mascarpone cheese (softened)
Powdered sugar
Heavy cream
Vanilla extract

For finishing:

Cocoa powder (for dusting)
Shaved chocolate or chocolate curls (optional)

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
I make the brownie base by melting butter and chocolate together, then whisking in sugar, eggs, and vanilla.
I stir in the flour, cocoa powder, and salt until just combined, then pour the batter into the prepared pan and bake for 25–30 minutes. I let it cool completely.
I brew strong coffee or espresso and mix it with a splash of coffee liqueur. Once the brownies are cool, I brush or drizzle the coffee mixture evenly over the surface.
I beat mascarpone, powdered sugar, vanilla, and heavy cream together until smooth and fluffy, then spread it gently over the cooled, coffee-soaked brownies.
I refrigerate for at least 1 hour to let the flavors meld and the topping set.
Just before serving, I dust the top with cocoa powder and garnish with chocolate shavings if desired.

Servings and timing

This recipe makes about 9–12 squares. It takes 20 minutes to prep, 30 minutes to bake, and at least 1 hour to chill—so I allow around 2 hours total from start to finish.

Variations

Sometimes I use a boxed brownie mix to save time, or I swirl a little espresso into the brownie batter for deeper flavor. For an extra indulgent touch, I layer ladyfinger pieces between the brownie and mascarpone layers. I’ve also made a mocha version by adding espresso powder directly to the brownie base.

storage/reheating

I store these in the refrigerator in an airtight container for up to 4 days. They’re best served chilled or at room temperature. I don’t recommend reheating them—they’re meant to be enjoyed cool and creamy.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, I’ve made them with softened cream cheese. It’s a bit tangier than mascarpone, but still creamy and delicious.

Do I have to use coffee liqueur?

No, it’s optional. I use strong brewed espresso or instant coffee if I want to keep it alcohol-free.

Can I make these ahead?

Definitely. I make them a day in advance and store them chilled—the flavors only get better with time.

How do I keep the topping from being runny?

I whip the mascarpone and cream until thick and fluffy, and make sure the brownies are completely cooled before topping.

Can I freeze them?

Yes, I freeze them before adding the cocoa dusting, then thaw in the fridge and dust before serving.

Conclusion

Tiramisu Brownies are one of those show-stopping desserts that’s surprisingly easy to make. With their rich chocolate base, coffee-soaked center, and luscious mascarpone topping, they bring all the elegance of tiramisu and all the comfort of brownies in every bite. Whether I’m making them for guests or just for myself, they always feel like a little slice of dessert heaven.