Tiramisu Brownies

These rich and fudgy Tiramisu Brownies combine classic espresso-soaked layers with creamy mascarpone topping. A decadent twist on the Italian dessert everyone will love!

Prep Time20

Cook Time25

Course: Cakes/Dessert

Cuisine: Italian

Keyword: tiramisu, tiramisu brownies, tiramisu brownies recipe

Servings:

Author: Tatiana

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

*Note: We’ve tested these brownies a few times with different amounts of sugar, and ¾ cup is just right for us—not too sweet, but still rich and balanced. If you prefer a sweeter treat, feel free to use a full cup!

Storage: Keep the brownies in an airtight container in the fridge for up to 4 days. Freezing isn’t ideal since mascarpone doesn’t hold up well, but the flavor actually gets better by the next day as everything settles and melds together.

Nutrition