Tiramisu Brownies combine fudgy chocolate brownies with a creamy mascarpone coffee topping for an irresistible dessert. They bring together the rich texture of homemade brownies and the classic coffee-kissed flavor of tiramisu in one easy treat.
Why You’ll Love This Recipe
- Rich and indulgent: Deep chocolate brownies pair beautifully with silky mascarpone cream.
- Easy to make: The brownie base comes together with simple pantry ingredients.
- Family-friendly: A small amount of instant coffee adds tiramisu flavor without making the dessert overwhelmingly coffee-forward.
- Make-ahead friendly: Chilling the finished brownies gives the cream time to set and the flavors time to blend.
Ingredients
Brownies
- 1 cup unsalted butter
- 1 cup bittersweet chocolate chips
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup cocoa powder
Mascarpone Cream
- 4 oz mascarpone cheese
- ½ cup heavy cream
- ⅛ cup sugar
- ⅛ teaspoon salt
- ½ tablespoon vanilla extract
- ½ tablespoon instant coffee powder
- Cocoa powder, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the butter and bittersweet chocolate chips together in a heatproof bowl over a bain-marie, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and salt until smooth and well combined.
- Gradually pour the slightly cooled chocolate mixture into the egg mixture, stirring continuously until incorporated.
- Sift the cocoa powder and flour into the bowl. Fold gently until no dry streaks remain. Avoid overmixing.
- Pour the brownie batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely to room temperature.
- While the brownies cool, prepare the mascarpone cream. Add the mascarpone, heavy cream, sugar, salt, vanilla extract, and instant coffee powder to a mixing bowl.
- Using a hand mixer or stand mixer, whip the mixture until fluffy, smooth, and well incorporated.
- Spread the mascarpone cream evenly over the completely cooled brownies.
- Refrigerate the assembled tiramisu brownies for at least 2 hours, preferably overnight, so the topping can set and the flavors can meld.
- Just before serving, dust generously with cocoa powder. Slice and serve chilled.
Tips & Tricks
- Let the melted chocolate and butter cool slightly before adding them to the eggs to prevent the eggs from scrambling.
- For fudgy brownies, avoid overbaking. A few moist crumbs on the toothpick are ideal.
- Cool the brownie base completely before adding the mascarpone cream.
- Chill overnight when possible for the cleanest slices and best flavor.
- For a stronger coffee flavor, slightly increase the instant coffee powder.
- For neat slices, use a sharp knife and wipe it clean between cuts.
- Keep the brownies refrigerated because of the mascarpone cream.
Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 50 minutes
- Yield: About 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian; alcohol-free; halal-friendly
Notes
For a less sweet topping, reduce the sugar in the mascarpone cream slightly. You can also garnish with a combination of cocoa powder and finely grated dark chocolate for extra chocolate flavor.
These brownies are especially delicious served cold alongside coffee, tea, or a glass of cold milk.
Nutrition
Approximate per serving, assuming 12 servings; values can vary by ingredients and portion size.
- Calories: 470
- Protein: 6 g
- Carbohydrates: 58 g
- Fat: 26 g
FAQ
Can I make Tiramisu Brownies ahead of time?
Yes. They are ideal for making ahead. Prepare them at least 2 hours before serving, or refrigerate them overnight for an even better texture.
Do Tiramisu Brownies need to be refrigerated?
Yes. Because the topping contains mascarpone and heavy cream, store the finished brownies in the refrigerator.
How do I know when the brownies are done?
Insert a toothpick into the center. It should come out with a few moist crumbs rather than completely clean. This helps keep the brownies fudgy.
Can I use regular coffee instead of instant coffee powder?
Instant coffee powder works best because it dissolves directly into the cream without adding excess liquid. If using another coffee product, make sure it is finely ground and suitable for mixing into the topping.
Can I freeze these brownies?
The brownie base can be frozen very well. For the best mascarpone texture, however, it is preferable to add the cream after thawing the brownie base.
Can I use a different chocolate?
Yes. Semisweet chocolate can be used instead of bittersweet chocolate if you prefer a slightly sweeter brownie.
Storage
Refrigerator: Store the assembled brownies in an airtight container or tightly covered in the refrigerator for up to 3–4 days.
Freezer: For best results, freeze the brownie base without the mascarpone topping. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator before adding the topping.
Reheating: These brownies are best served chilled rather than reheated because the mascarpone cream should remain cold and set.
Similar Recipes
Tiramisu Brownies
Ingredients
Brownies
- 1 cup unsalted butter
- 1 cup bittersweet chocolate chips
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup cocoa powder
Mascarpone Cream
- 4 oz mascarpone cheese
- ½ cup heavy cream
- ⅛ cup sugar
- ⅛ teaspoon salt
- ½ tablespoon vanilla extract
- ½ tablespoon instant coffee powder
- Cocoa powder for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the butter and bittersweet chocolate chips together in a heatproof bowl over a bain-marie, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and salt until smooth and well combined.
- Gradually pour the slightly cooled chocolate mixture into the egg mixture, stirring continuously until incorporated.
- Sift the cocoa powder and flour into the bowl. Fold gently until no dry streaks remain. Avoid overmixing.
- Pour the brownie batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely to room temperature.
- While the brownies cool, prepare the mascarpone cream. Add the mascarpone, heavy cream, sugar, salt, vanilla extract, and instant coffee powder to a mixing bowl.
- Using a hand mixer or stand mixer, whip the mixture until fluffy, smooth, and well incorporated.
- Spread the mascarpone cream evenly over the completely cooled brownies.
- Refrigerate the assembled tiramisu brownies for at least 2 hours, preferably overnight, so the topping can set and the flavors can meld.
- Just before serving, dust generously with cocoa powder. Slice and serve chilled.
Notes
Conclusion
These Tiramisu Brownies are a delicious way to bring two favorite desserts together. The fudgy chocolate base, creamy mascarpone topping, and delicate coffee flavor make every bite rich, smooth, and satisfying. With a simple preparation and make-ahead-friendly design, this is an impressive dessert that is still wonderfully easy to make.