These Tiramisu Brownies combine a rich, fudgy chocolate base with a creamy, coffee-kissed mascarpone topping for the ultimate dessert mash-up. You get all the indulgence of classic tiramisu—espresso notes, velvety cream, and a dusting of cocoa—without the fuss of layering ladyfingers. Perfect for dinner parties, holidays, or whenever your chocolate cravings strike.
Table of Contents
What Are Tiramisu Brownies?
Tiramisu brownies are exactly what they sound like—the best parts of two beloved desserts in one bite. A deeply chocolatey, chewy brownie layer is infused with espresso for depth, then topped with a whipped mascarpone cream that’s light, fluffy, and flavored with coffee and vanilla. Unlike traditional tiramisu, there’s no overnight chill or multiple layers. Just bake, cool, top, and enjoy!
Ingredients You Need
For the brownies:
- Unsalted Butter – Melted for that signature fudgy texture.
- Granulated Sugar – Sweetens and creates a shiny brownie top.
- Large Eggs – Room temperature for even mixing.
- Vanilla Extract – Adds warm depth.
- Neutral Oil – Coconut, avocado, or vegetable oil keeps brownies soft.
- Unsweetened Cocoa Powder – Intense chocolate flavor without extra sweetness.
- All-Purpose Flour – Just enough to hold the batter together.
- Cornstarch – Creates a soft, tender bite.
- Baking Soda – Lifts the batter slightly for balanced density.
- Salt – Balances sweetness.
- Instant Espresso Powder – Enhances both chocolate and coffee notes.
- Semi-Sweet Chocolate Bar, Chopped – Melty pockets of chocolate in every bite.
For the mascarpone topping:
- Mascarpone Cheese – Creamy and mellow, the heart of tiramisu flavor.
- Heavy Cream – Whips into a light, spreadable texture.
- Powdered Sugar – Smooth sweetness without grit.
- Instant Espresso Powder – Boosts coffee flavor.
- Vanilla Extract – Rounds out the flavor profile.
How to Make Tiramisu Brownies
- Mix the wet ingredients – Whisk melted butter and sugar until glossy. Add eggs and vanilla, whisking until thick and silky.
- Add the dry ingredients – Gently fold in cocoa powder, flour, cornstarch, baking soda, salt, and espresso powder. Stir in chopped chocolate.
- Bake – Pour batter into a greased baking dish, smooth the top, and bake until edges are set and the center has moist crumbs. Cool completely.
- Make the mascarpone topping – Beat mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla until fluffy with soft peaks.
- Assemble – Spread topping evenly over brownies, dust with cocoa powder, slice, and serve.
Variations & Substitutions
- Extra Chocolate – Use dark, milk, or espresso-flavored chips.
- Liqueur Twist – Add coffee liqueur or amaretto to the topping.
- Dutch-Processed Cocoa – For a smoother, richer brownie flavor.
- Chocolate Shavings – Replace cocoa dusting with curls or shavings.
- Gluten-Free – Use a 1:1 gluten-free baking flour blend.
- Cream Cheese Alternative – Whipped cream cheese can stand in for mascarpone.
Storage & Make-Ahead Tips
- Fridge: Store unsliced in an airtight container up to 4 days. Sliced brownies last 1–2 days.
- Freezer: Freeze brownie base without topping for up to 2 months; thaw and top before serving.
- Make Ahead: Bake brownies a day in advance and add topping just before serving for best texture.
Common Questions about Tiramisu Brownies
Not at all, but it does enhance the chocolate flavor and brings out those classic tiramisu flavors.
Mascarpone is creamier and less tangy than cream cheese, giving the topping a smoother, more mellow flavor.
Yes—just use gluten-free flour or a boxed gluten-free brownie mix for the base. The mascarpone layer is naturally gluten-free, so it’s an easy swap.
The mascarpone cream layer and coffee flavor give them their unique twist. Regular brownies are all about chocolate, while tiramisu brownies layer in creaminess and espresso for a more sophisticated dessert.
More Brownie Recipes
To know us is to know we have a soft spot for anything chocolatey, and brownies are one of our favorites! If you can relate, check out more of our delicious brownie recipes.
Tiramisu Brownies
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Ingredients
- 8 Tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut oil or avocado oil or vegetable oil
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon instant espresso powder
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate bar chopped
For the mascarpone topping:
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 5 Tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Lightly grease an 8×8-inch baking dish and set aside.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, whisking until fully combined. Stir in the vegetable oil and cocoa powder until the mixture is glossy and smooth.8 Tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons coconut oil or avocado oil or vegetable oil, ¾ cup unsweetened cocoa powder
- Add the dry ingredients: Gently fold in the flour, 1 teaspoon instant espresso, cornstarch, baking soda, and salt until no streaks of flour remain (careful not to overmix, you just want to make sure that the flour is mixed in). Fold in the chopped chocolate.½ cup all-purpose flour, 1 teaspoon instant espresso powder, 2 teaspoons cornstarch, ¼ teaspoon baking soda, ½ teaspoon salt, 4 ounces semi-sweet chocolate bar
- Bake: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake!
- Cool completely before topping. (must cool completely before adding the topping!) Tip: brownies can be made the day before and assemble day before serving.
- Make the mascarpone topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla extract until soft peaks form — the mixture should be light, fluffy, and spreadable.8 ounces mascarpone cheese, 1 cup heavy cream, 5 Tablespoons powdered sugar, 1 teaspoon instant espresso powder, 1 teaspoon vanilla extract
- To finish: Spread the mascarpone topping generously over the cooled brownies and dust with cocoa powder. Slice and serve or refrigerate until ready to serve.
Equipment
Notes
Store unsliced brownies in an airtight container in the refrigerator for up to 4 days, or sliced for 1–2 days for best freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these tiramisu brownies for Father’s Day and they were a big hit! Easy to make and delicious. Thank you for the recipe!!
We’re so happy to hear this! Thank you for trying them out, Joanne. 😊
Xo,
Alia & Radwa
How can I make this recipe gluten-free?
Hi Rosemary,
You can use a 1:1 all-purpose gluten-free flour! We hope you enjoy. 😊
Xo,
Alia & Radwa
Can almond flour be used for this recipe Instead of regular flour?
Hi Bonnie!
We don’t recommend almond flour, but you could likely use a 1:1 all-purpose gluten-free flour. We hope you enjoy!
Xo,
Alia & Radwa
Hi, when the serving size changes shouldn’t the pan size change, just checking…maybe I missed something in my reading of the recipe. Thanks
Can you please convert 8 tablespoons of butter to ounces? And is this softened or melted butter?
Hi Mandy!
8 tablespoons is 4 ounces. It is melted.
We hope you enjoy!
Xo,
Alia & Radwa
These are incredible!!