These thick, fudgy brownies taste like Tiramisu Brownies in dessert bar form. You get a rich espresso brownie base, coffee-soaked ladyfingers in the middle, and fluffy mascarpone cream on top. I made these for the first time after my sister Amanda asked if I could make tiramisu "less fancy and more chocolate." She wanted the coffee and cream flavors without all the delicate layering and presentation stress. These Tiramisu Brownies are exactly that easier to make, easier to serve, and honestly just as good.
If you're looking for more simple desserts that taste impressive, try my Easy Gingerbread Cake Recipe | Moist & Perfectly Spiced or Lemon Meltaway Cookies Recipe (Ready in 33 Minutes!).
Why You Will love this Tiramisu Brownies
This Tiramisu Brownies recipe gives you all the flavors of traditional tiramisu without the stress of getting everything perfect. The brownie base is nearly impossible to mess up, the ladyfingers soak up coffee in seconds, and the mascarpone cream whips together in under five minutes.
You don't need any special equipment beyond a basic mixer and an 8x8-inch pan. The espresso powder adds deep coffee flavor without making the brownies taste bitter, and the cocoa powder dusted on top gives that classic tiramisu look. These Tiramisu Brownies with coffee and mascarpone also slice beautifully, which makes them perfect for serving at gatherings or gifting to neighbors.
Kids tend to love these too, especially if they already like chocolate and don't mind a hint of coffee flavor. My niece Lina will only eat the brownie layer, but that's fine because it means more mascarpone cream for the rest of us.
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Tiramisu Brownies Ingredients
Here's what you need to make these Tiramisu Brownies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Espresso Brownie Bottom
Unsalted butter: Melted butter creates the rich, dense texture that makes these brownies so fudgy. Make sure it's fully melted before adding the chocolate.
Semi-sweet chocolate: Chopped chocolate melts smoothly into the warm butter and adds deep chocolate flavor. You can use chocolate chips in a pinch, but chopped bar chocolate melts better.
Espresso powder: This intensifies the chocolate flavor and gives the brownies that coffee kick. Instant coffee works too if that's what you have.
Granulated sugar: Sweetens the brownies and helps create that shiny, crackly top.
Eggs: Room temperature eggs blend more easily and help bind everything together. They also add moisture and richness.
Pure vanilla extract: Enhances all the other flavors without standing out on its own.
Vegetable oil: Adds extra moisture and keeps the brownies soft even after they cool.
Unsweetened cocoa powder: Boosts the chocolate flavor and gives the brownies their dark color. Dutch-process or natural cocoa both work.
Salt: Balances the sweetness and makes the chocolate taste richer.
All-purpose flour: Spooned and leveled flour gives structure without making the brownies cakey. Too much flour will dry them out.
For the Coffee-Soaked Ladyfingers
Boiling water: Hot water dissolves the espresso powder and sugar quickly.
Espresso powder: Creates the coffee soak that flavors the ladyfingers. This is what makes them taste like Tiramisu Brownies.
Granulated sugar: Sweetens the coffee mixture just enough to balance the bitterness.
Savoiardi ladyfingers: These Italian cookies are firm enough to soak up coffee without falling apart. Look for them in the international aisle or bakery section.
For the Mascarpone Cream Topping
Cold mascarpone cheese: This Italian cream cheese is the heart of tiramisu. It's sweeter and richer than American cream cheese. Keep it cold until you're ready to whip it.
Powdered sugar: Sweetens the cream and dissolves easily without leaving any gritty texture.
Pure vanilla extract: Adds a warm, sweet note to the mascarpone.
Cold heavy whipping cream: Whips into stiff peaks and makes the mascarpone light and fluffy. Make sure it's very cold.
Cocoa powder: Dusted on top for that classic tiramisu look and a hint of bitter chocolate flavor.
HOW TO MAKE Tiramisu Brownies
Follow these steps to make perfect layered Tiramisu Brownies every time.
Make the Espresso Brownie Layer
Preheat oven: Set your oven to 350°F (175°C). Butter an 8x8-inch baking pan generously, then line it with parchment paper, leaving some overhang on two sides so you can lift the brownies out later.
Melt butter: Add the butter to a medium pot and set it over medium heat. Let it melt completely and start to sizzle just a little around the edges.
Add chocolate and espresso: Take the pot off the heat immediately and whisk in the chopped chocolate and espresso powder. Keep whisking until everything melts into a smooth, glossy mixture.
Mix in sugar: Pour the hot chocolate mixture into a large bowl and whisk in the granulated sugar until combined. It'll look grainy at first, and that's normal.
Add wet ingredients: Whisk in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then add the vanilla extract, vegetable oil, cocoa powder, and salt, whisking until the batter looks smooth and thick.
Fold in flour: Add the flour and mix gently with a spoon or spatula just until you can't see any white streaks. Don't overmix or the brownies will get tough.
Pour and spread: Pour the batter into your prepared pan and spread it evenly into the corners with a spatula.
Bake: Bake for 28 to 31 minutes, until the top looks set and a toothpick inserted in the center comes out with moist crumbs but no wet batter. The center might look slightly underdone, and that's perfect.
Cool completely: Let the brownies cool in the pan on a wire rack for at least 45 minutes. They need to be completely cool before you add the next layer.
Make the Ladyfinger Layer
Prepare coffee mixture: In a wide, shallow bowl, stir together the boiling water, espresso powder, and granulated sugar until everything dissolves. Let it cool to room temperature before using it.
Soak ladyfingers: Working quickly, dip each ladyfinger into the cooled coffee for about one second per side. You want them soaked but not soggy or falling apart.
Arrange on brownies: Place the soaked ladyfingers in a single layer over the cooled brownie base. Trim any ladyfingers with a serrated knife if needed to make them fit neatly.
Make the Mascarpone Cream Topping
Beat mascarpone: In a large bowl, use an electric mixer or stand mixer with the paddle attachment to beat the mascarpone, powdered sugar, and vanilla together until smooth and creamy.
Add cream slowly: With the mixer on low speed, slowly drizzle in the cold heavy cream, stopping to scrape down the bowl after every ¼ cup you add. This keeps everything smooth.
Whip to stiff peaks: Turn the mixer up to high speed and whip for about 1 to 2 minutes, until the cream forms stiff peaks and looks thick and fluffy.
Spread topping: Spoon the mascarpone cream over the ladyfinger layer and spread it evenly with an offset spatula, making sure it reaches all the edges.
Chill: Cover the pan with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours if you have time. The topping needs to firm up before slicing.
Finish and serve: Use the parchment overhang to lift the whole thing out of the pan. Dust the top generously with cocoa powder, then slice into 9 squares with a sharp knife, wiping the blade clean between cuts.n my website! (placeholder for in-content link)
Expert Tips
Don't overbake the brownies: They should look slightly underdone in the center when you pull them from the oven. They'll continue to set as they cool, and you want them fudgy, not cakey.
Cool everything completely: The Tiramisu Brownies must be fully cool before you add the ladyfingers, and the coffee soak must be cool before you dip the cookies. Hot layers will make everything soggy.
Whip the cream properly: Make sure your mascarpone and heavy cream are both very cold. Cold ingredients whip up faster and hold their shape better.
Don't oversoak the ladyfingers: One second per side is enough. If they get too wet, they'll fall apart and make the dessert mushy.
Chill long enough: I know it's hard to wait, but giving the mascarpone cream at least an hour to firm up in the fridge makes slicing so much easier. If you try to cut them too soon, the topping will slide everywhere.
Equipment FOR Tiramisu Brownies
You don't need much to make these Tiramisu Brownies bars. Here's what I use:
8x8-inch baking pan: A metal or glass pan works fine. Metal bakes a little faster, so keep an eye on the timer.
Medium saucepan: For melting the butter and chocolate together on the stove.
Mixing bowls: At least two, one large and one medium. Glass or metal both work.
Whisk: A balloon whisk makes it easy to blend the brownie batter smoothly.
Electric hand mixer or stand mixer: Essential for whipping the mascarpone cream to stiff peaks. You can use a hand mixer or a stand mixer with the paddle attachment.
Parchment paper: Lines the pan and makes it easy to lift the brownies out for clean slicing.
Substitutions and Variations
You can adjust this mascarpone brownie dessert recipe based on what you have in your kitchen.
Mascarpone: If you can't find mascarpone, you can use 8 oz of softened cream cheese mixed with 2 tablespoons of sour cream. The flavor won't be quite as authentic, but it'll still taste good.
Espresso powder: Instant coffee works in place of espresso powder. Use the same amount. The flavor will be a bit milder.
Semi-sweet chocolate: Dark chocolate or bittersweet chocolate makes the brownies richer and less sweet. Milk chocolate works too if you prefer sweeter brownies.
Ladyfingers: If you can't find Savoiardi ladyfingers, you can use graham crackers or vanilla wafers, though the texture will be different.
Oil: You can swap the vegetable oil for melted coconut oil or even melted butter if you want extra richness.
Storage and Make-Ahead Tips
These Italian inspired brownie dessert bars keep well in the fridge, which makes them great for making ahead.
Refrigerator: Store leftover brownies in an airtight container in the fridge for up to 4 days. The mascarpone topping stays fresh and the flavors actually get better after a day or two.
Freezer: You can freeze the brownie layer before adding the ladyfingers and cream. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before assembling the rest.
Make-ahead: Bake the brownie layer up to 2 days in advance and keep it covered at room temperature. Assemble the full dessert the day you plan to serve it.
Serving from cold: These brownies taste best when they're chilled, so serve them straight from the fridge. The mascarpone cream is firmest and most delicious when it's cold.
FAQ
What is a Tiramisu Brownies?
A tiramisu brownie is a layered dessert that combines a fudgy espresso brownie base with coffee-soaked ladyfingers and a mascarpone cream topping. It takes the flavors of classic Italian tiramisu and turns them into an easy-to-serve bar dessert. My family loves these because they're less fussy than traditional tiramisu but taste just as indulgent.
What are the 4 ingredients in Tiramisu Brownies?
Traditional Tiramisu Brownies typically includes four main components: ladyfinger cookies (Savoiardi), mascarpone cheese, espresso or strong coffee, and eggs (used in the cream). Some versions also include cocoa powder for dusting and a touch of liqueur like Marsala or rum. In this brownie version, we use those same flavors but swap the sponge cake for a rich chocolate brownie base.
What are the 5 ingredient Tiramisu Brownies?
The simplest brownies usually include butter, sugar, eggs, cocoa powder, and flour. Some recipes add chocolate for extra richness or vanilla for flavor. These tiramisu brownies have a few more ingredients because of the espresso and oil, but they're still straightforward to make from scratch.
How to make Tiramisu Brownies with 3 ingredients?
The easiest 3-ingredient Tiramisu Brownies use Nutella, eggs, and flour. You just mix them together and bake. They're not as fudgy or rich as traditional brownies, but they work in a pinch when you need something quick. For a more classic brownie flavor with better texture, I'd recommend sticking with a recipe like this one that includes butter and chocolate
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Tiramisu Brownies
Ingredients
Method
- Preheat the oven to 350°F, grease an 8x8-inch pan, and line it with parchment allowing extra overhang for lifting later.
- Melt the butter in a saucepan over medium heat until fully liquid and just beginning to bubble.
- Remove from heat and immediately stir in the chopped chocolate and espresso powder until smooth and glossy.
- Transfer the warm mixture to a large bowl, add the sugar, and whisk until evenly combined with a slightly grainy texture.
- Whisk in the eggs one at a time, then blend in vanilla, oil, cocoa powder, and salt until the batter looks thick and uniform.
- Fold in the flour gently just until no dry streaks remain, being careful not to overwork the batter.
- Spread the batter evenly in the prepared pan and bake for 27–32 minutes until set on top with moist crumbs on a tester.
- Allow the brownies to cool completely in the pan before adding any toppings.
- Stir boiling water, espresso powder, and sugar together in a shallow bowl until dissolved, then let cool to room temperature.
- Quickly dip each ladyfinger into the cooled coffee mixture and arrange them snugly over the brownie layer, trimming as needed.
- In a large bowl, beat mascarpone, powdered sugar, and vanilla until smooth and creamy.
- Slowly stream in the cold cream while mixing on low, scraping the bowl often, until fully incorporated.
- Increase mixer speed and whip until the topping becomes thick and holds stiff peaks.
- Spread the mascarpone cream evenly over the ladyfinger layer, then refrigerate for at least 1 hour until set.
- Lift the chilled brownies out using the parchment, dust with cocoa powder, slice, and serve.
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