If there is a debate in our house, it’s usually between Max wanting brownies and me craving something "fancy" like Tiramisu. These Tiramisu Brownies are the peace treaty we didn't know we needed. Max calls them "coffee cloud squares" because they have that dense, chewy chocolate base he loves, but they are topped with a thick, billowy layer of mascarpone cream that tastes just like my favorite Italian dessert.
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Why You Will Love This Tiramisu Brownies
You will love this recipe because it is the ultimate fusion of American comfort food and Italian elegance. The base is a rich, fudgy brownie that gets infused with a strong espresso soak—just like ladyfingers! Then, we slather it with a smooth, sweetened mascarpone whipped cream and bury it under a mountain of cocoa powder. It looks intimidatingly gourmet, but honestly? It’s easier than making actual Tiramisu.
How To Make Tiramisu Brownies
To replicate the stunning layers in the picture, we start by baking a batch of ultra-fudgy brownies (cakey ones won't hold up to the soak). While they are still warm, we brush them generously with a mixture of strong espresso and a splash of coffee liqueur. Once they are completely cool, we spread a thick, stable mascarpone frosting over the top and dust heavily with cocoa powder before slicing into sharp squares.
Tiramisu Brownies Ingredients
The Fudgy Brownie Base
- ½ cup unsalted butter; melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder (Dutch-processed is best for color)
- ¼ teaspoon salt
The Coffee Soak
- ¼ cup strong espresso or very strong coffee; hot
- 1 tablespoon Kahlúa or coffee liqueur (optional)
The Mascarpone Cream
- 8 oz Mascarpone cheese; cold
- 1 cup heavy whipping cream; cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
The Garnish
- 2 tablespoons unsweetened cocoa powder (for dusting)
- Coffee beans (optional for decoration)
Step by Step Method
Bake the Brownies
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper (leave an overhang for easy removal).
- Whisk melted butter and sugar until combined. Beat in eggs and vanilla until pale.
- Fold in flour, cocoa powder, and salt until just mixed.
- Pour into the pan and bake for 20–25 minutes. A toothpick should come out with moist crumbs, not wet batter.
The Soak
- While the brownies are still warm, poke small holes over the surface with a fork.
- Mix the hot espresso and liqueur. Brush this syrup evenly over the brownies.
- Important: Let the brownies cool completely in the pan. If they are even slightly warm, the cream layer will melt.
Make the Cream Layer
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla to soft peaks.
- Add the mascarpone cheese and whip briefly until stiff peaks form. Do not overbeat or the cheese might curdle.
Assemble and Chill
- Spread the mascarpone cream in a thick, even layer over the cooled brownies.
- Dust generously with cocoa powder using a fine-mesh sieve.
- Refrigerate for at least 2 hours to set the cream before slicing.
MAX’S REACTION
"Whoa, look at the layers! The white part is super creamy and the bottom part is chewy. I got cocoa powder on my nose when I took a bite, but it was totally worth it."
What Pairs Well With Tiramisu Brownies
Naturally, these scream for coffee. A hot cappuccino or an iced latte is the perfect companion. If you want to lean into the dessert vibe, serve them with a glass of cold milk or even a shot of dessert wine like Vin Santo.
Tiramisu Brownies Variations
Tiramisu Brownies with Box Mix
Short on time? Use your favorite boxed brownie mix for the base. Just bake according to the package instructions, then follow the soak and topping steps exactly.
Eggless Version
For Tiramisu brownies eggless, use a flax egg or yogurt substitute in the brownie base. The topping is naturally egg-free (unlike traditional Tiramisu custard).
Ladyfinger Crunch
Layer crushed ladyfinger cookies between the brownie and the cream layer for an added textural element that mimics the classic dessert.
Boozy Kick
Increase the Kahlúa or Marsala wine in the soak for an adult-only version perfect for dinner parties.
Equipment
- 8x8 Baking Pan
- Electric Hand Mixer
- Pastry Brush (for the soak)
- Fine Mesh Sieve (for the cocoa dusting)
- Mom Tip: Use a hot knife (run under hot water and wipe dry) to slice the brownies. This is how you get those clean, bakery-style edges seen in the photo.
Storage / Make Ahead / Serving Tips
Refrigerator Storage
Because of the mascarpone cream, these must be stored in the fridge. Keep them in an airtight container for up to 4 days.
Make Ahead
These are actually better the next day! The coffee flavor has more time to permeate the brownie base. Make them a day ahead of your event.
Freezing
You can freeze the brownie base, but we don't recommend freezing the finished product with the cream, as the texture of the mascarpone can change upon thawing.
Top Tips for Best Tiramisu Brownies
The most crucial step is the cooling. The brownie base must be stone-cold before you add the cream layer. If you rush this, you'll end up with a soupy mess. Also, use high-quality cocoa powder for the dusting—it’s the first thing you taste, so you want it to be rich, not chalky.
Tiramisu Brownies Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be tangier (more like cheesecake) and less milky/sweet than traditional Tiramisu.
Is there coffee in the brownie batter?
We prefer putting the coffee in the soak rather than the batter to keep the brownie chocolate-focused, but you can add a teaspoon of espresso powder to the dry ingredients if you want a mocha flavor.
How do I get clean cuts?
Chill the brownies thoroughly first. Then use the "hot knife" trick mentioned in the equipment section!
Can I make these alcohol-free?
Absolutely. Just use strong coffee or espresso for the soak and skip the liqueur.
A Gourmet Mashup
These brownies are a showstopper. They look elegant enough for a dinner party but are fun enough for a family treat. If you love decadent chocolate desserts, you definitely need to try our pillowy Chocolate Mousse Brownies, the impressive Belgian Chocolate Cake, or the fun and easy Cinnamon Roll Poke Cake for another layered delight.
Share your Tiramisu Brownies! Tag us @HannahCooking with #TiramisuBrownies; we’re dying to see your cocoa dusting skills!
⭐️ Rate this Tiramisu Brownies recipe and let us know what twists or ingredients you used!
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Tiramisu Brownies
Equipment
- 1 8x8 Pan (Baking pan)
- 1 Hand mixer (Electric)
- 1 Sieve (Fine mesh)
Ingredients
- ½ cup butter - Melted
- 1 cup sugar - Granulated
- 2 eggs - Large
- ½ cup cocoa powder - Dutch-processed
- ½ cup flour - All-purpose
- ¼ cup espresso - Strong, hot
- 8 oz mascarpone - Cold
- 1 cup heavy cream - Cold
- ½ cup powdered sugar - For topping
- 2 tablespoon cocoa powder - For dusting
Instructions
- Bake brownies at 350°F for 20-25 minutes. While warm, poke holes and brush with espresso/liqueur mixture.
- Cool brownies completely in the pan.
- Whip heavy cream and powdered sugar. Fold in mascarpone cheese until smooth and stiff.
- Spread cream over cooled brownies. Chill for 2 hours.
- Dust with cocoa powder and slice into squares.
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