Tiramisu brownies combine two of the most beloved desserts into one irresistible treat – these are indeed the best kind of brownies ever! And I really love brownies – all of them!
With three layers and a dusting of cocoa powder, these tiramisu brownies are a truly unforgettable treat. The rich, fudgy brownie base is made with dark chocolate and a touch of espresso, giving it a deep, delicious flavor. On top, there’s a creamy mascarpone layer mixed with whipped cream, vanilla, and espresso, bringing out the flavors of traditional tiramisu.
Try these delicious Condensed Milk Brownies or Chocolate Cherry Brownies, too.
Ingredients: 14
Prep time: 45 minutes
Baking time: 20 minutes
Cooling and setting time: 1-2 hours + 4-5 hours or overnight
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Recipe ingredients
Dark chocolate with 70% cocoa; milk chocolate is not suitable for making brownies. Make some Easter Mini Egg Brownies using dark chocolate, too.
Coffee: Use instant espresso powder for the brownie base and strong brewed coffee for the mascarpone topping. If you don’t have instant espresso powder, you can substitute it with instant coffee - avoid granules when using the coffee for the tiramisu mixture, as they won’t dissolve properly. If your coffee isn’t powdery, you can grind it in a small food processor.
- To brew the coffee, you can use either espresso powder, regular coffee, or instant coffee; just make sure to use a bit more than usual to ensure a strong flavor. This Irish Coffee Cake is also made with coffee.
Ladyfingers: I needed 18 of them for the tiramisu brownies, trimming 2 to fit the baking dish. However, depending on their size, you might need more; make sure you buy enough – something between 5.5 and 7 oz (150 – 200 g).
Other ingredients for the brownie base: Unsalted butter, all-purpose flour, brown sugar, eggs, vanilla extract, a pinch of salt, baking powder, and unsweetened cocoa powder.
Ingredients for the tiramisu layer: Mascarpone, heavy cream, powdered sugar, and more cocoa and espresso powder. If you like mascarpone, try this Easy Mascarpone Pasta.
See the recipe card for complete information on ingredients and quantities.
How to make tiramisu brownies?
Step #1: Melt chocolate, butter, and espresso powder in a small pot. Let it cool while you prepare the rest.
Step #2: Beat eggs, vanilla, and sugar until fluffy.
Step #3: Stir in the chocolate mixture, scraping the bowl's walls.
Step #4: Fold in the mixed, dried ingredients.
Step #5: Bake for 20 minutes until the top is lightly cracked and looks a bit dry. To keep them fudgy, avoid overbaking. Let cool.
Step #6: Dip each ladyfinger in the cooled brewed coffee and arrange them on the brownie.
Step #7: Mix mascarpone and cream, add the powdered sugar and espresso powder. Spread the mixture over the ladyfingers.
Step #8: Refrigerate for several hours or overnight. Dust with cocoa powder and cut into squares before serving.
Tips
Measurements: For the best results in baking, always use a digital kitchen scale (the Amazon affiliate link opens in a new tab). It ensures you get the proper amounts of ingredients, which is essential for the texture and taste of your baked goods. A scale also reduces the chance of errors, especially with ingredients like flour, which can vary in volume.
Quickly dip each ladyfinger into the coffee - just a quick touch is enough. Don’t leave them in too long, or they’ll get soggy. A fast dip helps them stay firm while soaking up the coffee flavor. If you're unsure, it’s better to dip too quickly than too slowly!
Make in advance and store
Make in advance: The brownie can be prepared ahead of time. Once cooled, store it wrapped tightly until the next day.
Assemble the entire tiramisu brownie a day ahead. This allows the flavors to meld together, giving the dessert time to set and become more delicious. The longer it sits, the better the layers will blend and develop. I love it more with each passing day.
Leftover tiramisu brownies can be kept in the refrigerator for up to 3-4 days. Make sure to store them in an airtight container to keep them fresh. For longer storage, you can freeze them for up to a month, but the texture may change slightly when thawed.
More easy desserts
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📖 Recipe
Amazing Tiramisu Brownies
Equipment
- Baking dish 12 x 9 inches (30 x 23 cm)
- Electric mixer or stand mixer
- Small saucepan
- Large shallow bowl
- Large mixing bowl
- Wire rack
Ingredients
Brownies (Note 1):
- 5.5 oz dark chocolate 70%
- 2 teaspoons instant espresso powder Note 2
- ½ cup unsalted butter
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 pinch of salt
Ladyfingers layer:
- about 18 ladyfingers as needed, Note 3
- ⅔ cup strongly brewed coffee as needed
Mascarpone layer:
- 2 cups mascarpone
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tablespoon espresso powder Note 4
- 1-2 tablespoons unsweetened cocoa powder for thickly dusting the dessert
Instructions
Brownies:
- Preparations: Preheat the oven to 350°F (175°). Line the baking dish with parchment paper, leaving two edges hanging over the sides for easy removal of the brownies.
- Melt the chocolate: Finely chop the dark chocolate and place it in a small saucepan. Add the instant espresso powder and cubed butter. Melt over low heat, stirring frequently, and be careful not to overheat the mixture. Remove from the stovetop and let cool slightly while you prepare the rest.5.5 oz dark chocolate + 2 teaspoons instant espresso powder + ½ cup unsalted butter
- Wet ingredients: Beat the eggs, brown sugar, and vanilla extract until fluffy. Add the melted chocolate mixture and scrape down the sides of the bowl.3 large eggs + 1 teaspoon vanilla extract + 1 cup brown sugar
- Dry ingredients: In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt. Gently fold this into the wet ingredients.1 cup + 2 tablespoons all-purpose flour + 1 teaspoon baking powder + 1 tablespoon unsweetened cocoa powder + 1 pinch of salt
- Bake the brownies: Pour the batter into the prepared baking dish and bake for 20 minutes. Let them cool in the dish for about 10 minutes, then lift the brownies out using the parchment paper and let them cool completely on a wire rack.
Ladyfingers layer:
- Coffee: While the brownies are cooling, brew a strong coffee, pour it into a large shallow bowl, and let it cool.⅔ cup strongly brewed coffee
- Dip: Quickly dip each ladyfinger into the coffee - don’t soak them, or they’ll become mushy.about 18 ladyfingers
- Arrange the dipped ladyfingers on top of the cooled brownies.
Mascarpone layer:
- Mix: In a large bowl, combine the mascarpone and heavy cream. Mix on medium speed for no longer than 30 seconds to avoid the mixture becoming runny.2 cups mascarpone + 1 cup heavy cream
- Beat: Add the powdered sugar and cocoa powder, then beat on high speed for 1 to 2 minutes or until soft peaks form.1 cup powdered sugar + 1 tablespoon espresso powder
- Spread the mascarpone mixture over the ladyfingers.
- Refrigerate the tiramisu brownies for at least 4-5 hours, preferably overnight.
- Cocoa layer: Before serving, dust generously with 1-2 tablespoons unsweetened cocoa powder and cut into squares.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Coffee: Use instant espresso powder for the brownie base and strong brewed coffee for the mascarpone topping. You can make the coffee using espresso powder, regular coffee, or instant coffee, but make sure is strong.
- Ladyfingers: I used 18, trimming 2 to fit the baking dish. Depending on their size, you might need more, so make sure to buy enough - around 5.5 to 7 oz (150–200 g).
- Coffee for the mascarpone filling: If you don’t have espresso powder, substitute with instant coffee, but avoid granules, as they won’t dissolve in the mascarpone mixture.
Bruno says
Made these for my Birthday and they were just about the best thing I have ever eaten, pure poetry!!