If you are on the hunt for a dessert that combines the rich fudginess of brownies with the delicate coffee-soaked charm of tiramisu, you have found a winner. The Tiramisu Brownies Recipe takes the best of two beloved sweets and marries them into a stunningly decadent treat. Each bite delivers a heavenly mix of dense chocolate, creamy mascarpone, and just a hint of espresso that wakes up your taste buds in the most delightful way. It’s a show-stopping dessert that’s perfect for special occasions or simply when you want to spoil yourself and your loved ones with something extraordinary.
Ingredients You’ll Need
Gathering simple yet key ingredients is the secret to making this Tiramisu Brownies Recipe shine. Each component plays an essential role — from the dark chocolate’s deep flavor to the whipped mascarpone cream’s smooth texture, every ingredient has a delicious job to do.
- 100 g dark or semi-sweet chocolate: Finely chopped for easy melting and intense cocoa flavor.
- 50 g natural cocoa powder: Adds depth and richness to the brownie base.
- 230 g unsalted butter: Roughly cubed, essential for that luscious, fudgy texture.
- 4 large eggs: Room temperature to ensure a smooth, aerated batter.
- 150 g granulated sugar: Sweetens and balances the bittersweet chocolate.
- 100 g brown sugar: Provides moisture and a subtle caramel undertone.
- 100 g all-purpose flour: The structure that holds everything together without making it heavy.
- 250 g mascarpone cheese: Cold, for the creamy tiramisu topping.
- 200 g whipping cream: Cold, whipped to create a light and airy texture in the cream layer.
- 50 g powdered sugar: Sweetens the mascarpone cream with a delicate touch.
- ½ teaspoon vanilla extract: Enhances the sweetness and adds aromatic warmth.
- 2 teaspoons espresso powder: Dissolved in hot water to infuse that classic coffee note.
- 150 g hot water: Used for soaking the ladyfingers to achieve the perfect balance of moistness.
- 12 ladyfingers: Briefly dipped for that signature tiramisu texture on top of the brownies.
- 1 tablespoon cocoa powder: For dusting, adding a beautiful finishing touch.
How to Make Tiramisu Brownies Recipe
Step 1: Prepare and Bake the Brownie Base
Start by preheating your oven to 350°F and lining a 9×9 inch pan with parchment paper, ensuring easy removal later. Create a chocolate mixture by combining finely chopped dark chocolate with cocoa powder. Next, brown the butter carefully on medium heat until you notice a nutty aroma, which intensifies the flavor beautifully. Pour this browned butter over the chocolate and stir until melted and smooth. Whisk the eggs with both sugars until fluffy, then slowly fold in the chocolate mixture. Finish by gently folding in the flour to keep the batter tender.
Step 2: Bake and Cool the Brownies
Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 28 to 30 minutes, aiming for a toothpick that comes out with a few moist crumbs for that perfect fudgy texture. Allow the brownies to cool on a rack or in the fridge, but don’t worry if they’re a little warm when you add the tiramisu layers — just make sure the pan’s sides are cool to keep the mascarpone creamy.
Step 3: Prepare the Mascarpone Cream
Whip the mascarpone cheese first until smooth and creamy. Then add cold whipping cream, powdered sugar, and vanilla extract, beating until the mixture thickens and just barely moves when you tilt the bowl. This luscious cream will complement the dense brownie base perfectly.
Step 4: Soak and Layer the Ladyfingers
Mix espresso powder with hot water — coffee liqueur is optional but highly recommended for that added tiramisu authenticity. Quickly dip each ladyfinger into this brew, just about one second per side, to prevent sogginess. Arrange them over the cooled brownies in neat rows; this layer is where the magic of tiramisu really begins to take shape.
Step 5: Top and Chill
Spread the mascarpone cream evenly over the ladyfingers with an offset spatula, then cover and chill the entire dessert in the fridge for at least an hour. This step lets the flavors meld together while softening the ladyfingers just right.
Step 6: Dust and Slice
Use a fine mesh sieve to dust cocoa powder over the top right before serving to add that classic elegant touch. Lift the dessert out of the pan using the parchment overhang, then slice into nine rich, memorable squares.
How to Serve Tiramisu Brownies Recipe
Garnishes
A light dusting of cocoa powder is timeless, but you can also add chocolate shavings or a swirl of espresso syrup for an extra pop. Fresh mint leaves work beautifully as a decorative and refreshing contrast, brightening each bite.
Side Dishes
Serve these brownies with a scoop of vanilla bean ice cream for a creamy contrast or alongside fresh berries to balance the richness. If you’re feeling indulgent, a small glass of dessert wine or a rich espresso pairs wonderfully here.
Creative Ways to Present
Instead of the traditional square cut, try making individual mason jar servings layered with brownie crumbs, ladyfingers, mascarpone cream, and a dusting of cocoa. This portable presentation is perfect for gatherings and makes each portion feel extra special.
Make Ahead and Storage
Storing Leftovers
Tiramisu Brownies keep best in an airtight container in the refrigerator for up to three days. Keeping them chilled preserves the mascarpone cream texture and the espresso-infused layers.
Freezing
If you want to freeze leftovers, wrap individual squares tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to one month. Thaw in the refrigerator overnight for the best texture.
Reheating
These brownies are best enjoyed cold or at room temperature to maintain the creamy tiramisu topping. If you prefer to warm the brownie base, remove the tiramisu layers first and reheat the brownie portion in the microwave, then reassemble before serving.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works well and will still provide that essential coffee flavor. Just be sure to dissolve it fully in hot water for an even soak.
Do I need to use mascarpone cheese, or can I substitute with cream cheese?
Mascarpone has a unique creamy texture and subtle sweetness that cream cheese can’t quite replicate. While cream cheese is a possible substitute, mascarpone offers the authentic tiramisu flavor and silkiness.
How long should I dip the ladyfingers to avoid sogginess?
Briefly dip for about one second per side. Ladyfingers soak up the espresso quickly, so a quick dip is enough to flavor them without turning them mushy.
Can I make this recipe vegan or dairy-free?
This recipe relies on dairy-rich ingredients like mascarpone and butter, but you can experiment with plant-based substitutes. For mascarpone, a blend of cashew cream or coconut cream might work, and use vegan butter and chocolate. Keep in mind, textures and flavors will vary.
What size pan is best for this recipe?
A 9×9 inch square baking pan is perfect for this Tiramisu Brownies Recipe. It ensures the brownie layer bakes evenly and gives you nicely sized, easy-to-handle squares.
Final Thoughts
There is something truly magical about bringing together two classics like tiramisu and brownies into one decadent dessert. This Tiramisu Brownies Recipe is not only impressive but surprisingly approachable, making it one of those unforgettable treats you’ll want to make again and again. Whether you’re celebrating a special moment or just craving a rich, comforting dessert, this recipe promises smiles with every bite. Give it a try — your taste buds will thank you!
PrintTiramisu Brownies Recipe
These Tiramisu Brownies combine the rich, fudgy texture of classic chocolate brownies with the elegant flavors of espresso-soaked ladyfingers and creamy mascarpone topping, creating a decadent layered dessert that’s perfect for any occasion.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 25 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownies
- 100 g dark or semi-sweet chocolate, finely chopped
- 50 g natural cocoa powder
- 230 g unsalted butter, roughly cubed
- 4 large eggs, room temperature
- 150 g granulated sugar
- 100 g brown sugar
- 100 g all-purpose flour
Mascarpone Cream
- 250 g mascarpone cheese, cold
- 200 g whipping cream, cold
- 50 g powdered sugar
- ½ teaspoon vanilla extract
Ladyfinger Soak
- 2 teaspoons espresso powder
- 150 g hot water
- 1 tablespoon coffee liqueur
Topping
- 12 ladyfingers
- 1 tablespoon cocoa powder, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, allowing the paper to overhang on two sides to form a ‘T’ shape. Secure with binder clips to keep the paper in place. Set aside.
- Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped dark or semi-sweet chocolate and cocoa powder. Set aside while you brown the butter.
- Brown the Butter: In a small pan over medium heat, melt the unsalted butter completely. Continue cooking, stirring frequently until the white milk solids separate, bubble, sizzle, and turn a golden brown, emitting a nutty aroma. Remove from heat immediately once browned.
- Combine Butter and Chocolate: Pour the browned butter over the chocolate and cocoa powder mixture and let sit undisturbed for about 3 minutes. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
- Make Egg and Sugar Mixture: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about 3 minutes until well combined and slightly thickened. While whisking constantly with one hand, slowly stream in the warm browned butter-chocolate mixture until incorporated.
- Fold in Flour: Gently fold the all-purpose flour into the wet ingredients using a spatula until just combined. Avoid overmixing to maintain a fudgy texture.
- Bake Brownies: Transfer the batter into the prepared baking pan. Use an offset spatula to spread evenly into the corners. Bake for 28-30 minutes until a toothpick inserted into the center comes out mostly clean but still moist.
- Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack or refrigerate while preparing the mascarpone cream. The brownie can be slightly warm when adding toppings, but the pan edges should be cool to prevent melting the cream.
- Prepare Mascarpone Cream: In a large bowl, beat the mascarpone cheese with an electric hand mixer until creamy and loosened. Add the cold whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens and slightly holds its shape, about 5-10 minutes. Set aside.
- Make Ladyfinger Soak: Stir together the espresso powder, hot water, and coffee liqueur in a shallow bowl or tall cup until dissolved.
- Dip Ladyfingers: Briefly dip each ladyfinger into the espresso soak for about 1 second on each side, allowing excess to drip off. Do not soak completely to prevent mushiness. Arrange soaked ladyfingers in rows on top of the brownie layer.
- Spread Mascarpone Cream: Evenly spread the mascarpone cream over the ladyfinger layer using an offset spatula.
- Chill Dessert: Refrigerate the tiramisu brownies for about 1 hour to allow the cream to set and ladyfingers to soften.
- Dust with Cocoa Powder and Slice: Just before serving, dust the top with cocoa powder using a fine mesh sieve. Using the parchment overhang, lift the entire dessert from the pan, and slice into 9 squares, wiping the knife clean between cuts for neat slices.
Notes
- Ensure the butter is properly browned to develop a nutty flavor but avoid burning it as that will impart bitterness.
- Do not over-soak ladyfingers; a quick dip is sufficient to maintain their texture without becoming mushy.
- Chilling time is crucial for the mascarpone cream to set and flavors to meld well.
- Use room temperature eggs to help combine ingredients smoothly.
- For coffee flavor enhancement, you can substitute coffee liqueur with a strong brewed coffee if preferred.
- Store leftovers refrigerated and consume within 3 days for optimal freshness.
