These Tiramisu Brownies combine rich, fudgy chocolate with the creamy, coffee-kissed flavor of your favorite Italian dessert. If you’re craving something indulgent with layers of flavor and texture, this is the dessert mash-up for you!
Table of Contents
What Are Tiramisu Brownies?
Tiramisu brownies are exactly what they sound like—the best of two worlds in one dessert. You get a deep, chocolatey brownie base that’s soft and chewy with a slightly crisp top, then it’s topped with a whipped mascarpone layer that’s light, creamy, and infused with espresso.
Think of these as a less fussy (yet still luxurious) version of traditional tiramisu, but with even more chocolate and fewer steps. No ladyfingers, no layering, no chilling overnight. Just rich espresso notes swirled into a brownie base, topped with a smooth and velvety mascarpone cream. It’s perfect for dinner parties, holidays, or just because you want something special without the extra effort.
Ingredients You Need
For the brownies:
- Unsalted Butter – Butter creates a soft, rich base for the brownies. Melting it helps give you that signature fudgy texture.
- Granulated Sugar – We add white sugar for sweetness and structure. It also helps create that beautiful, shiny top on the brownies.
- Large Eggs – These bind everything together and add moisture. Room-temperature eggs mix more evenly into the batter.
- Vanilla Extract – Vanilla adds warm flavor to both the brownie and the mascarpone topping.
- Coconut Oil, Avocado Oil, or Vegetable Oil – This adds extra moisture and keeps the brownies soft even after they cool.
- Unsweetened Cocoa Powder – We love using this ingredient because it brings intense chocolate flavor without adding extra sweetness.
- All-Purpose Flour – We use just enough to hold the brownies together while still keeping them fudgy.
- Cornstarch – This adds a soft, tender texture. It’s a great trick for brownies that melt in your mouth.
- Baking Soda – A small amount of baking soda helps lift the batter just enough so the texture isn’t too dense.
- Salt – We add salt to balance the sweetness and enhance all the other flavors.
- Instant Espresso Powder – This intensifies the chocolate flavor and brings in those classic tiramisu vibes.
- Semi-Sweet Chocolate Bar, Chopped – Chopped chocolate adds little pockets of melted richness throughout the brownies.
For the mascarpone topping:
- Mascarpone Cheese – This is creamy and slightly tangy, giving the topping that signature tiramisu flavor.
- Heavy Cream – It whips up beautifully and helps the topping become light and spreadable.
- Powdered Sugar – This fine sugar sweetens the topping without making it gritty. It also helps keep the texture smooth.
- Instant Espresso Powder – Just a touch boosts the coffee flavor in the topping.
- Vanilla Extract – A little vanilla adds warmth and rounds out the espresso notes.
How to Make Tiramisu Brownies
- Combine the wet ingredients. Start by mixing together the melted butter and sugar in a bowl until they look smooth and glossy. Crack in the eggs, pour in the vanilla, and whisk again until the mixture is thick and silky.
- Mix in all of the dry ingredients. Sprinkle in the cocoa powder, flour, cornstarch, baking soda, salt, and espresso powder. Fold everything together gently—just enough to combine. Toss in the chopped chocolate and give it one final stir.
- Pour and bake. Transfer the batter to a greased baking dish and smooth the top with a spatula. Bake until the edges are set and the center still has a few moist crumbs when tested. Let them cool completely before adding the topping—this part is key!
- Whip up the mascarpone topping. In a fresh bowl, combine the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla. Beat until soft peaks form and the mixture is fluffy and luscious.
- Finish and chill. Spread the topping over the cooled brownies in a thick, even layer and sprinkle cocoa powder over the top for that tiramisu finish. Slice and serve right away, or chill until you’re ready.
Variations
- Chocolate Chips – Use dark chocolate chips, milk chocolate, or even espresso-flavored chips for an extra boost.
- Liqueur – A bit of coffee liqueur or amaretto in the mascarpone topping adds depth and a grown-up twist.
- Flavored Cocoa Powder – Try Dutch-processed cocoa for a smoother, richer brownie base.
- Chocolate Shavings – Instead of cocoa powder, sprinkle dark chocolate curls or shavings over the mascarpone for extra texture.
- Gluten-Free – Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Whipped Cream Cheese – If you can’t find mascarpone, whipped cream cheese can work as a lighter alternative.
Can I Store Leftovers?
Tiramisu brownies are best served the day they’re assembled, but leftovers can be stored if needed. Just keep in mind that the topping may soften the brownie layer slightly over time.
Store the unsliced leftovers in an airtight container in the refrigerator for up to 4 days. If they’re sliced, they’ll keep for 1-2 days.
You can also freeze the brownies without the topping. Add the mascarpone layer after thawing for the best texture.
Common Questions About Tiramisu Brownies
Not at all, but it does enhance the chocolate flavor and brings out those classic tiramisu flavors.
Absolutely. You can bake the brownie base a day ahead, then add the topping just before serving.
Yes, once you add the mascarpone topping, it’s best to store them in the fridge to keep everything fresh.
Mascarpone is creamier and less tangy than cream cheese, giving the topping a smoother, more mellow flavor.
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
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.
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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!!