Tiramisu Brownies

Rich, fudgy Tiramisu Brownies bring together layers of espresso-infused chocolate brownies and creamy mascarpone topping, finished with a dusting of cocoa powder. Perfect for coffee lovers, this easy homemade dessert combines bold flavors and a soft, melt-in-your-mouth texture. Ideal for holidays, parties, or a special dessert table centerpiece. Find out how to make these bakery-style tiramisu brownies with simple ingredients and a few basic steps.

Ingredients

For the Espresso Brownies:

• 1 ½ sticks (170g) Unsalted Butter
• 9 oz (255g) Dark Chocolate, chopped
• 3 Large Eggs
• 1 ¼ cups (250g) White Sugar
• 1 ¼ cups (150g) All-Purpose Flour
• ½ teaspoon Salt
• 1 teaspoon Vanilla Extract
• 2 tablespoons Espresso Powder

For the Mascarpone Cream:

• 8 oz (225g) Mascarpone, cold
• 1 cup (240ml) Heavy Whipping Cream, cold
• 6 tablespoons (45g) Powdered Sugar
• ¼ cup (60ml) Amaretto (optional)
• 1 teaspoon Vanilla Extract
• Cocoa Powder for dusting

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Instructions

Make the Brownies

1. Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Line an 8-inch square baking pan with parchment paper.
2. Melt the butter and chopped dark chocolate together in a heatproof bowl using 30-second intervals in the microwave, stirring between each round. Set aside to cool slightly.
3. In a large bowl, whisk the eggs and sugar together until thick and pale, about 30 seconds by hand.
4. Pour the melted chocolate mixture into the eggs and sugar. Add the vanilla extract and gently mix until smooth.
5. Dissolve the espresso powder in a splash of hot water and stir into the batter.
6. Sift in the flour and salt, and fold gently with a spatula until no dry flour remains.
7. Pour the batter into the prepared pan and bake for 25–30 minutes. The top should look shiny and dry, and a skewer inserted into the center should come out mostly clean with a few moist crumbs.
8. Let the brownies cool completely in the pan, then refrigerate until ready to assemble.

Make the Mascarpone Cream

1. In a bowl, mix together the mascarpone, powdered sugar, amaretto (if using), and vanilla until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Assemble the Tiramisu Brownies

1. Remove the chilled brownies from the pan and peel off the parchment paper.
2. Spread the mascarpone cream evenly over the brownies or pipe dollops across the surface using a piping bag fitted with a round tip.
3. Dust generously with cocoa powder.
4. Slice into 16 equal squares and serve.

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Tips

• Use high-quality dark chocolate for the richest flavor.
• Let the brownies cool completely before adding the cream to prevent melting.
• If piping the cream, refrigerate the mascarpone mixture for 10–15 minutes for firmer blobs.

Variations and Substitutions

• Substitute the amaretto with ½ teaspoon almond extract for a non-alcoholic version.
• Add a splash of brewed espresso to the brownie batter for even deeper coffee flavor.
• Top with shaved chocolate or mini chocolate chips for extra texture.

FAQs

Can I make these brownies ahead of time?
Yes! You can make and assemble them up to 24 hours in advance. Keep refrigerated until ready to serve.

Can I freeze tiramisu brownies?
It’s best to freeze just the baked brownie layer. Add the mascarpone topping after thawing.

What if I don’t have espresso powder?
You can substitute with instant coffee powder, but the flavor might be slightly less intense.

Serving Suggestions

• Serve chilled for a firm, cheesecake-like texture.
• Pair with fresh berries or a drizzle of chocolate sauce for a fancier presentation.
• Great for special occasions like birthdays, holidays, or casual gatherings.

Why You’ll Love This Recipe

These tiramisu brownies combine the richness of fudgy espresso brownies with the light, creamy texture of mascarpone topping. Easy to make and visually impressive, they offer a bold chocolate and coffee flavor that’s perfect for any dessert table.