Easy Tiramisu Brownies – Fudgy Layers with a Creamy Twist

If you’re torn between rich, fudgy brownies and the creamy elegance of tiramisu, why not have both? These Easy Tiramisu Brownies bring together the best of both worlds: a dense chocolate base layered with espresso-kissed mascarpone cream, finished with a dusting of cocoa powder for that classic tiramisu finish.

Tiramisu, meaning “pick me up” in Italian, is traditionally made with ladyfingers soaked in coffee and layered with mascarpone and cocoa. In this mashup, we skip the ladyfingers and use a chewy brownie as the foundation, creating an indulgent dessert that’s rich, creamy, and irresistibly flavorful.

Perfect for dinner parties, potlucks, or just when you’re craving something extra special, these tiramisu brownies will quickly become your go-to dessert.

Ingredients Overview

Each layer of this dessert plays a critical role, and quality truly matters here. Let’s take a closer look at what you’ll need:

Brownie Base

• Unsweetened Cocoa Powder – For a deep chocolate flavor. Use Dutch-processed for a smoother, more balanced taste.

• Dark Chocolate or Semi-Sweet Chocolate Chips – Melted into the batter for a fudgy texture and extra richness.

• Butter – Unsalted is best, giving control over the salt content. Melted butter ensures a dense, chewy crumb.

• Sugar – White granulated sugar provides structure and sweetness. You can sub half with brown sugar for a more caramelized edge.

• Eggs – Crucial for binding and richness. Bring them to room temperature for better incorporation.

• All-Purpose Flour – Use just enough to hold the structure without making the brownies cakey.

• Salt & Vanilla Extract – Enhance the flavor and bring out the chocolate notes.

Tiramisu Layer

• Mascarpone Cheese – The heart of tiramisu. Soft, creamy, and subtly sweet. Don’t substitute with cream cheese—it’s too tangy.

• Heavy Whipping Cream – Whipped into the mascarpone for a light, mousse-like texture.

• Powdered Sugar – Sweetens the topping gently without making it grainy.

• Instant Espresso Powder – Adds that bold coffee flavor tiramisu is known for. Mix it into the mascarpone or brush it onto the brownies.

• Kahlúa or Coffee Liqueur (optional) – Adds depth. For a kid-friendly version, simply skip it.

• Cocoa Powder (for dusting) – The final touch, adding a slight bitterness that balances the sweetness.

Substitutions & Variations

• Gluten-free? Swap in a 1:1 GF flour blend.

• Dairy-free? Use plant-based butter and a coconut milk-based whipped topping, though mascarpone is hard to replicate authentically.

• Vegan? More complex—consider a brownie base using flax eggs and a tofu-based “cream” layer.

Step-by-Step Instructions

1. Make the Brownie Layer

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

Melt 1/2 cup unsalted butter and 1/2 cup dark chocolate chips together in a heatproof bowl, either in a microwave (30-second bursts) or over a double boiler. Stir until smooth.

Whisk in 1 cup granulated sugar, then add 2 large eggs (room temperature) one at a time, beating well after each. Stir in 1 tsp vanilla extract and a pinch of salt.

Fold in 1/3 cup unsweetened cocoa powder and 1/2 cup all-purpose flour using a rubber spatula. Mix until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes, or until a toothpick inserted comes out with moist crumbs.

Cool completely before adding the tiramisu layer.

2. Make the Mascarpone Cream Layer

In a small bowl, dissolve 1 tbsp instant espresso powder in 1 tbsp hot water. Optional: stir in 1 tbsp Kahlúa.

Brush or drizzle the espresso mixture evenly over the cooled brownie surface. Let it soak slightly—don’t drench.

In a mixing bowl, combine 8 oz mascarpone cheese with 1/2 cup powdered sugar. Beat until smooth.

In a separate bowl, whip 3/4 cup cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.

Spread the mascarpone cream over the cooled and soaked brownie layer evenly using an offset spatula.

3. Chill and Dust

Refrigerate the entire pan for at least 2 hours (overnight is even better) so the cream sets properly.

Before serving, dust generously with unsweetened cocoa powder using a fine sieve or sifter.

Slice into squares using a warm knife for clean edges.

Tips, Variations & Substitutions

• Don’t overbake the brownies: you want them fudgy, not dry.

• Use high-quality mascarpone: Look for Italian-imported if possible, as cheaper brands can be watery.

• Add a layer of ladyfingers between the brownies and cream for a more traditional twist.

• Mocha version: Add 1 tbsp espresso powder directly into the brownie batter for a coffee-chocolate fusion.

• Alcohol-free version: Simply omit the Kahlúa—no major flavor loss if you use strong espresso.

Serving Ideas & Occasions

Tiramisu brownies are perfect for:

• Holiday dessert tables — they feel festive and sophisticated.

• Dinner parties — an easy make-ahead dessert.

• Picnics or potlucks — slice and stack in a container.

• Romantic dinners at home — serve with a glass of port or espresso.

Pair them with whipped cream-topped coffee, espresso, or a chilled dessert wine for a lush ending to any meal. The creamy topping contrasts beautifully with the dense chocolate base, making every bite feel rich and balanced.

Nutritional & Health Notes

While undeniably decadent, tiramisu brownies can be portioned small for mindful indulgence. Each square is rich in flavor, meaning a little goes a long way.

The dessert provides a blend of simple carbohydrates from the sugar and flour, as well as fat from the butter and mascarpone. If you’re looking to reduce the calorie count:

• Use reduced-fat mascarpone (though texture may suffer slightly).

• Replace some of the sugar with monk fruit sweetener or stevia.

• Skip the liqueur for fewer empty calories.

For a higher-protein twist, try adding a scoop of unflavored whey protein to the mascarpone layer.

FAQs

Q1: Can I use cream cheese instead of mascarpone?

A1: Technically yes, but it will change the flavor. Cream cheese is tangier and firmer, which can overpower the classic tiramisu profile. Mascarpone is softer, silkier, and more neutral in flavor.

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Q2: How long do tiramisu brownies last in the fridge?

A2: They’ll keep well for 3–4 days, tightly covered and refrigerated. The flavors actually improve over time as the espresso soaks in.

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Q3: Can I freeze tiramisu brownies?

A3: Yes. Freeze them in a single layer until firm, then wrap tightly and store for up to 2 months. Thaw in the fridge overnight before serving. Dust with cocoa just before eating.

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Q4: Can I skip the espresso or coffee?

A4: The espresso is a signature part of tiramisu flavor. However, if you’re sensitive to caffeine or don’t enjoy the taste, you can use decaf espresso powder or simply reduce the amount used.

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Q5: What’s the best pan size for this recipe?

A5: An 8×8-inch square pan is ideal. For a thinner bar, use a 9×9-inch pan and reduce baking time by 2–3 minutes.

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Q6: Can I make this recipe gluten-free?

A6: Absolutely. Swap in a 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum or a binding agent.

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Q7: Is this dessert kid-friendly?

A7: Yes, if you skip the coffee liqueur. Instant espresso adds flavor but very minimal caffeine, especially in small portions.

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