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These tiramisu brownies are pure dessert magic! Think rich, fudgy cocoa brownies soaked in espresso, topped with silky mascarpone cream, and finished with a dusting of cocoa. It’s like your favorite coffee shop dessert and a brownie had a love child.
Don’t miss our Chocolate Bundt Cake or the ultra-decadent Triple Chocolate Banana Bread—both are total crowd-pleasers!
Why you’ll love them
Here’s the thing: sometimes you want a fancy dessert that doesn’t feel fussy. These tiramisu brownies are that perfect middle ground. The base is a rich, fudgy brownie made with cocoa—no boxed mix here, but still super simple—and then you get that creamy, coffee-kissed mascarpone layer that tastes just like traditional tiramisu, but easier.
They’re great for impressing guests, celebrating something small (or big), or just treating yourself after a long week. Plus, they hold up beautifully in the fridge, so you can totally make them ahead!
Recipe Tips
- Use good espresso – whether it’s from a machine or instant, quality makes a difference.
- Don’t overmix the brownie batter – we’re going for fudgy, not cakey.
- Let the brownies cool fully before adding the mascarpone cream so it doesn’t melt.
- Chill them after assembling—they slice cleaner and taste even better cold!
How to make tiramisu brownies
This is just a quick rundown—full recipe is in the card below!
Make your brownie batter and bake until set but still fudgy.
Soak with espresso while they’re warm (poke holes for it to seep in).
Whip up that mascarpone cream until fluffy and spreadable.
Layer the cream on top of the cooled brownies and dust with cocoa powder.
Chill, slice, and enjoy every espresso-rich bite.
Recipe Variations
- Add a splash of coffee liqueur to the espresso for grown-up flair.
- Use dark cocoa powder for an even richer brownie base.
- Sprinkle with chocolate shavings or chocolate-covered espresso beans for extra drama.
What to serve with these brownies
Honestly? A big mug of coffee or a glass of cold milk. You could also go fancy and serve them with berries or a scoop of vanilla bean ice cream. Heaven.
Storage
Store them in the fridge in an airtight container for up to 4 days. We don’t recommend freezing (mascarpone doesn’t love the freezer), but they’re even better the next day once everything settles and the flavors deepen.
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Pin ItIf you give these tiramisu brownies a try, we’d love it if you came back and left a rating—it means a lot and helps others find the recipe too! 💙
Tiramisu Brownies
Ingredients
For the Brownies
- ½ cup unsalted butter, melted and hot
- 1 tablespoon neutral cooking oil, olive oil or coconut oil work too
- ¾ cups granulated sugar*, superfine or regular white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 shots of espresso, or 2 teaspoons instant coffee dissolved in 2 tablespoons hot water
Mascarpone Cream
- 1 cup mascarpone cheese, at room temperature
- 1 cup heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons espresso powder
- Cocoa powder for dusting the top
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking spray, then line it with parchment paper. Set aside.
- Make the brownie batter: In a medium bowl, whisk together the hot melted butter, oil, and sugar until well combined—about 1 minute. Add the eggs and vanilla extract and whisk again until the mixture becomes lighter in color, about 1 more minute.
- Add dry ingredients: Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the brownies fudgy.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake for 20–25 minutes, or until the center is just set and no longer jiggles. If using a toothpick, it should come out with a few moist crumbs for a fudgy texture.
- Soak with espresso: Once out of the oven, let the brownies sit for 2–3 minutes. Then poke holes across the surface and pour the espresso evenly over the top. Allow to cool completely to room temperature.
- Make the Mascarpone Cream: In a mixing bowl, whisk together mascarpone cheese and heavy cream until smooth, about 30 seconds.
- Add the espresso powder, sugar, salt, and vanilla. Continue whisking for 2–3 minutes until stiff peaks form.
- Spread the mascarpone cream evenly over the cooled brownies and smooth the top with a spatula. Dust the top with cocoa powder using a fine sieve.
- Carefully lift the brownies out of the pan, peel away the parchment paper, and cut into equal squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These tiramisu brownies were unreal! Fudgy, rich, and that creamy mascarpone layer? So good. I brought them to a get-together and they disappeared in minutes. Definitely a keeper!
Yay, Natalie! So glad they were a hit—there’s nothing better than a brownie that disappears fast 😄 Thanks so much for trying the recipe and sharing your success!
These were next-level amazing. Fudgy, coffee flavor, and that mascarpone— wow.
Yay, Ashley! So happy you loved them — they disappear fast around here, too.
Wow. These are dangerously good. Fudgy with a creamy espresso kick. Making again ASAP.
That makes us so happy to hear, Liam! Thanks for the glowing review!
These brownies are next-level. Fudgy with that coffee kick—my new go-to dessert.
So happy you loved them, Nicole! That coffee-chocolate combo is hard to beat.