I promise I didn’t set out to invent a dessert that made me late to dinner parties — but these Tiramisu Brownies have a sneaky habit of doing that. Think of them as a chocolate brownie that went on a romantic trip to Italy, came back smelling like strong espresso and mascarpone, and refused to behave like a plain old bar. I love the drama of warm, fudgy brownies meeting a silky, coffee-kissed cream on top. They look fancy, but they behave like a cozy comfort dessert you can pull together on a weeknight. Warning: your friends will ask for the recipe. Repeatedly.
Quick Facts
- Yield: Serves 9 (9 large squares)
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 55 minutes (plus chilling if you like)
Why This Recipe is Awesome
Because it marries gooey, chocolatey brownies with the creamy, coffee-soaked vibe of tiramisu. You get crisp edges, a fudgy center, and a silky mascarpone topping that cuts through the richness. It looks impressive, tastes indulgent, and I promise — it’s so easy even your oven can’t mess it up. The contrast of warm chocolate and cool cream? Pure therapy.
Ingredients
For the Main Dish:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 4 oz semisweet chocolate, chopped (about 2/3 cup)
- 1/4 cup strong brewed espresso or very strong coffee, cooled
For the Mascarpone Topping & Garnish:
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, cold
- 1/3 cup powdered sugar, sifted
- 2 tbsp coffee liqueur (optional) or extra espresso
- Unsweetened cocoa powder for dusting
- Chocolate shavings or an extra drizzle of warm chocolate (optional)
How I Make It
Step 1:
I preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang to lift the brownies out later. I smell the butter and chocolate as I chop the 4 oz semisweet chocolate; that aroma always makes me smile. I whisk together 1 cup granulated sugar, 1/2 cup brown sugar, and the melted unsalted butter until smooth, then add the 3 large eggs one at a time, stirring until glossy. Add 1 tsp vanilla.
Step 2:
I sift the dry ingredients — 3/4 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt — directly into the wet mix. Then I fold them in gently until just combined; a few streaks of flour are okay. Overmixing kills fudginess, so stop as soon as it comes together. Fold in the chopped chocolate and 1/4 cup cooled espresso for that coffee hug in every bite.
Step 3:
I spread the batter into the prepared pan, smoothing the top with a spatula. The batter should look glossy and thick. I slide it into the oven and bake for 30–35 minutes; when the edges look set and a toothpick in the center comes out with a few moist crumbs (not wet batter), I pull it out. The kitchen fills with a warm chocolate-coffee smell that makes me want to dance—resist, wait for one cool minute.
Step 4:
While the brownies cool in the pan for about 20 minutes, I whip the topping. I beat 8 oz mascarpone with 1/3 cup powdered sugar until smooth, then whip 1/2 cup cold heavy cream to soft peaks and fold it into the mascarpone along with 2 tbsp coffee liqueur or extra espresso. Taste and adjust sweetness. The texture should feel like pillowy silk.
Step 5:
I spread the mascarpone cream over the warm (but not hot) brownies. If you spread it on piping-hot brownies the cream will melt into sad soup, so let it cool. I dust the top with unsweetened cocoa and add a few chocolate shavings. Chill for at least 30 minutes if you want clean slices, or serve sooner for gooey bliss. I lift the bars out using the parchment and cut into 9 generous squares.
Pro Tips
- Use room-temperature eggs for better emulsion — they whip in more easily and give a glossy batter.
- If you don’t have espresso, use very strong brewed coffee; it still gives that tiramisu note without espresso shots.
- For fudgier brownies, underbake slightly — the center should jiggle a bit when you tap the pan.
- Chill the mascarpone and cream well; cold dairy whips into lighter peaks and keeps the topping stable.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap mascarpone for a mixture of 6 oz cream cheese + 2 tbsp sour cream if you can’t find mascarpone — expect a tangier finish.
- Use coconut oil instead of butter for a dairy-free base; the texture turns slightly cakier and gains a coconut note.
- For gluten-free: substitute a 1:1 gluten-free flour blend; brownies may be a touch crumbly but still delicious.
- Dairy-free mascarpone idea: blend silken tofu with a tablespoon of lemon juice and a splash of coconut cream; texture changes but flavor stays rich.
Variations & Tips
- Add chopped toasted hazelnuts or walnuts to the batter for a crunchy surprise.
- Make mini portions in a muffin tin for party-friendly tiramisu brownie bites.
- Drizzle salted caramel on top for a sweet-salty twist that plays well with coffee.
- For an adult-only dessert, spike the espresso with a tablespoon of Kahlúa or amaretto.
- Swap semisweet chocolate for dark chocolate for a more intense, slightly bitter edge.
- Layer ladyfinger crumbs between the brownie and mascarpone for a more literal tiramisu texture.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the brownies a day ahead and store them covered in the pan. Whip the mascarpone topping the day you serve for the freshest texture, or make the topping up to 24 hours in advance and keep it chilled. Chill assembled bars up to 24 hours for easier slicing.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and increase bake time to about 35–40 minutes; start checking at 30 minutes. Adjust chilling time if you add more volume to the topping.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so use about 3/8 cup oil) and expect a slightly different texture — a tad more cake-like and less rich.
- How do I know it’s done?
- Look for set, glossy edges and a center that yields a few moist crumbs on a toothpick. The top should feel dry to the touch but the center should still feel fudgy. If it looks doughy, give it another 3–5 minutes and check again.
- What if I don’t have ingredient X?
- If you lack mascarpone, use cream cheese + a touch of cream (see substitutions). No espresso? Use double-strength brewed coffee. No cocoa? Melted chocolate can do the heavy lifting, but reduce sugar slightly.
How I Like to Serve It
I serve these with a dollop of extra whipped cream and a cup of hot espresso for dessert nights. They also shine at potlucks — cut them into small squares and watch them disappear. In summer I chill them thoroughly and pair with bright berries; in winter I enjoy a warm square straight from the oven with a scoop of vanilla ice cream.
Notes
- Store leftovers covered in the fridge for up to 3 days; bring to room temp before serving for best flavor.
- If reheating, warm a square for 10–15 seconds in the microwave for that just-baked feel. No meat temps apply here — just pure dessert joy.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these Tiramisu Brownies. They feel fancy, but they’re really just a cozy hug in dessert form.