Tiramisu brownies are a rich, fudgy and decadent dessert made with espresso brownies topped with espresso dipped ladyfingers, sweet and creamy mascarpone cream and a dusting of cocoa powder. This brownie twist on the classic tiramisu is the perfect easy to make, yet simply stunning dessert.
Jump to:
Why Should You Make This Recipe
My favorite dessert is tiramisu. So much so that I have several tiramisu inspired recipes on the blog. My Strawberry Tiramisu, Oreo Tiramisu, Tiramisu Cookies, Tiramisu Ice Cream and Tiramisu Cheesecake all re-imagine this classic Italian dessert in fun ways. This tiramisu brownie dessert takes all the classic flavor elements of a rich and creamy tiramisu and brownies and turns it into a wonderful new dessert.
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso brownies to the espresso ladyfingers and creamy mascarpone topping, this brownie twist on the classic tiramisu will delight all your senses.
- You love a twist on a classic dessert. The brownie and tiramisu treat tastes like an incredibly indulgent version of your favorite brownie and tiramisu. The classic tiramisu flavors and textures top the best espresso brownie you’ll ever eat.
- Easy to make. This recipe for tiramisu brownies takes no time to make once the brownies are made (hint, you can even use store bought brownies). Simply make the espresso, whip up the mascarpone filling, assemble and let the fridge to the rest. It’s the perfect make ahead dessert.
Ingredients
This rich and creamy tiramisu brownie dessert requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy brownie meets tiramisu treat.
Espresso Brownies
- Dry Ingredients: Gather your cocoa powder, flour and salt.
- Wet ingredients: Gather your butter, chocolate chips, espresso, eggs and sugar.
Tiramisu Mascarpone
Gather mascarpone cheese, powdered sugar, vanilla extract, heavy cream, brewed espresso, lady fingers and cocoa powder.
Substitutions
Here are my recommended substitutions to make this tiramisu topped brownie recipe if you need them.
- Ground Espresso Powder: This is my secret ingredient to make my chocolate desserts taste more chocolate-y. For this brownie recipe with coffee, you will need ¼ cup brewed espresso. I love using this brand of instant espresso powder.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Semi Sweet Chocolate Chips: I like to melt semi sweet chocolate chips in my brownies to get a shiner crust.
- Granulated Sugar: This recipe hasn’t been tested with another kind of sugar.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this espresso brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Eggs: This is an essential ingredient for these rich and fudgy chocolate coffee brownies. This recipe hasn’t been tested without eggs.
- Savoiardi Ladyfinger Cookies: This is the ladyfinger cookie used to make classic tiramisu. If you prefer to use something less traditional, feel free to use Nilla wafers. Follow the rest of the recipe as written.
- Mascarpone Cheese: This is a classic ingredient in tiramisu. There is no other substitute for mascarpone.
- Heavy Cream: This is combined with the mascarpone to cerate a creamy, rich and light filling that’s similar to a traditional mascarpone filling in a classic tiramisu.
- Powdered Sugar: The cornstarch from the powdered sugar will stabilize the mascarpone filling even more than regular sugar. Feel free to use ½ cup (100g) granulated sugar in place of the powdered sugar.
Variations
Brownie Tiramisu Cups: Make this brownie and tiramisu dessert in individual cups by preparing the recipe components as listed in the recipe. Instead of assembling the tiramisu on top of the brownies, use (4 - 6) 6 - 8 oz. glasses to layer the brownies (cut into cubes), ladyfinger cookies and mascarpone filling. Cover the cups with plastic wrap, chill the tiramisu cups in the fridge for at least 4 hours, top with a dusting of cocoa powder and enjoy.
How To Make
Learn how to make tiramisu brownies in a few easy steps.
Make the Espresso Brownies
- Preheat the oven to 350 F (177 C). Line a 9 x 9 pan with parchment paper along the bottom and two sides. Add the unsalted butter and semi sweet chocolate chips to a heat safe bowl. Heat the butter and chocolate until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined. Mix in the freshly brewed espresso or strong coffee into the melted butter and chocolate.
- In a separate bowl whisk the eggs, sugar and salt until smooth and fully combined. Pour the espresso chocolate mixture into the whisked eggs and sugar. Whisk well to fully combine. Add the cocoa powder into the chocolate espresso mixture. Stir well to fully combine. Add the flour to the coffee brownie batter. Stir well until just combined.
Make the Mascarpone Topping
- Evenly pour the brownies with coffee into the prepared pan. Bake the brownies for about 28 - 30 minutes. Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. The brownies should be completely cooled before topping with the ladyfingers and mascarpone cream.
- While the brownies chill, prepare the remaining components for the tiramisu layers. Prepare the brewed espresso according to the instructions on the container. Set aside for now. In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (30 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and mascarpone filling. Switch to a paddle attachment. Cream the mascarpone cheese on low until very smooth. On low, cream in the remaining powdered sugar and vanilla extract until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
Assemble the Tiramisu Brownies
5. Assemble the tiramisu brownies. Take a toothpick and poke lots of holes all around the cooled brownies. Brush 1 - 2 tablespoons of espresso across the top of the brownie. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on top of the brownie layer. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the whipped cream mascarpone cream. Loosely cover the tiramisu brownie dessert with plastic wrap and transfer to the fridge to cool and set for at least 3 - 4 hours. The tiramisu and brownie dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the tiramisu brownies from the pan using the parchment paper, transfer the brownie to a serving plate, dusting with cocoa powder, slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the brownies up to 2 days in advance. The untopped brownies can be stored at room temperature.
- Store: Keep this tiramisu brownie dessert covered in the fridge for up to 3 days.
- Freeze: Fully prepare the tiramisu brownies through to the chilling stage. Once the tiramisu topped brownies have chilled and set for a few hours, fully wrap the entire container in plastic wrap and then in one layer of foil. Transfer the dish to the freezer for up to 2 months.
- Thaw: Transfer the brownie tiramisu dessert to thaw in the fridge overnight. Once thawed, dust with cocoa powder and enjoy.
M’s Expert Tips
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Bring the mascarpone to room temperature. This allows the mascarpone to mix together more evenly with the sugar and without needing to overmix which can lead to the cheese breaking. Additionally, if the mascarpone seems watery, make sure to drain the excess water from the top before mixing.
- Helpful tip. If the mascarpone is too cold to easily cream into a smooth even texture after sitting out for 1 hour, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the mascarpone on low. The heat from the towel will soften the cheese while it’s mixing. Remove the towel from the bottom of the bowl as soon as the cheese is smooth.
- Go low and slow. Mix the mascarpone at the lowest speed and just until it is smooth.
- Boost the espresso flavor. For even more espresso flavor and for softer brownies, poke tiny holes using a toothpick all over the cooled brownies. Then brush a few tablespoons of sweetened espresso (the same as used to dip the ladyfinger in) to soak more espresso into the brownies.
- Fully coat the ladyfingers. Make sure to fully dip both sides of the ladyfinger cookies in the espresso. They don’t need to soak in the espresso, but make sure to fully coat the cookie before layering onto the brownies.
- Make sure to chill the tiramisu and brownie dessert for at least 3 - 4 hours. The dessert needs time to chill, soften and for the flavors to meld together.
- The the cleanest cut brownies, wipe the knife. After each cut, make sure to wipe the knife. If you prefer a super clean and sharp look, cut the brownies before dusting with cocoa powder.
FAQs
This tiramisu brownie dessert is inspired by classic tiramisu, with a brownie twist. The espresso brownies serve as the base of the dessert. Then the brownies are topped with more traditional tiramisu elements such as espresso dipped ladyfingers, whipped mascarpone and a dusting of cocoa powder.
Traditional tiramisu uses some alcohol. If you prefer to use alcohol in this brownie version, feel free to swap out 2 - 3 tablespoons of espresso tiramisu liquor.
Hard ladyfingers hold their shape better after dipping in the espresso and soaking setting in the dessert for a few hours.
To make this dish bigger, use a 9 x13 dish and increase the recipe by half. To make this tiramisu brownie dessert smaller, layer the components in cups and serve the dessert individually.
Yes, it is important to allow the ladyfingers and mascarpone layer to set and for the flavors to fully develop. The minimum chilling time is 3 - 4 hours, but the dessert can set up to overnight.
Other Fun Brownie Recipes to Try
If you try this Tiramisu Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Tiramisu Brownies Recipe
Equipment
- 1 heat safe bowl
- 1 9X9 pan
- 1 sheet parchment paper
- 1 stand mixer with whisk and paddle attachment or hand mixer with beaters
Ingredients
Espresso Brownies
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) semi sweet chocolate chips
- ¼ cup (60 ml) brewed espresso
- 4 large eggs, room temperature
- 1¼ cups (250 g) granulated sugar
- ½ teaspoon salt
- ½ cup (60 g) cocoa powder
- ¾ cup (90 g) all purpose flour
Espresso Ladyfingers Layer
- ¾ cup (180 ml) boiling water
- 2 tablespoons espresso powder
- 1 tablespoon sugar, optional
- 16 Savoiadri ladyfingers
Macarpone Cream Layer
- 1 cup (240 ml) cold heavy cream
- ½ cup (60 g) powdered sugar
- 8 oz. (226 g) mascarpone cheese, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder for dusting
Instructions
- Preheat the oven to 350 F (177 C). Line a 9 x 9 pan with parchment paper along the bottom and two sides.
- Add the unsalted butter and semi sweet chocolate chips to a heat safe bowl. Heat the butter and chocolate until fully melted and well combined. This can be done as a “bain marie” or in the microwave. If using the microwave, heat the mixture 30 seconds at a time, stirring between heating intervals until fully melted and combined. Mix in the freshly brewed espresso or strong coffee into the melted butter and chocolate.1 cup (226 g) unsalted butter, 1 cup (170 g) semi sweet chocolate chips, ¼ cup (60 ml) brewed espresso
- In a separate bowl whisk the eggs, sugar and salt until smooth and fully combined. Pour the espresso chocolate mixture into the whisked eggs and sugar. Whisk well to fully combine. Add the cocoa powder into the chocolate espresso mixture. Stir well to fully combine. Add the flour to the coffee brownie batter. Stir well until just combined.4 large eggs, room temperature, 1¼ cups (250 g) granulated sugar, ½ teaspoon salt, ½ cup (60 g) cocoa powder, ¾ cup (90 g) all purpose flour
- Evenly pour the brownies with coffee into the prepared pan. Bake the brownies for about 28 - 30 minutes. Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. The brownies should be completely cooled before topping with the ladyfingers and mascarpone cream.
- While the brownies chill, prepare the remaining components for the tiramisu layers. Prepare the brewed espresso according to the instructions on the container. Set aside for now.¾ cup (180 ml) boiling water, 2 tablespoons espresso powder, 1 tablespoon sugar, optional
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (30 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and mascarpone filling. Switch to a paddle attachment. Cream the mascarpone cheese on low until very smooth. On low, cream in the remaining powdered sugar and vanilla extract until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.1 cup (240 ml) cold heavy cream, ½ cup (60 g) powdered sugar, 8 oz. (226 g) mascarpone cheese, room temperature, 1 teaspoon vanilla extract
- Assemble the tiramisu brownies. Take a toothpick and poke lots of holes all around the cooled brownies. Brush 1 - 2 tablespoons (15 - 30 ml) of espresso across the top of the brownie. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on top of the brownie layer. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the whipped cream mascarpone cream.16 Savoiadri ladyfingers
- Loosely cover the tiramisu brownie dessert with plastic wrap and transfer to the fridge to cool and set for at least 3 - 4 hours. The tiramisu and brownie dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the tiramisu brownies from the pan using the parchment paper, transfer the brownie to a serving plate, dusting with cocoa powder, slice and enjoy.1 tablespoon cocoa powder for dusting
Leave a Reply