Name: Tiramisu Brownies Recipe
Prep time: 30 min
Cook time: 32 min
Total time: 2 h 57 min
Cuisine: Italian
Ingredients: 1/2 cup (115g) unsalted butter; 6 oz (170g) semi-sweet chocolate, chopped; 1 tablespoon espresso powder; 1 1/4 cups (250g) granulated sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3 tablespoons vegetable oil; 1/2 cup (40g) unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup (65g) all-purpose flour, spooned and leveled; 2/3 cup (160mL) boiling water; 1 tablespoon espresso powder; 1 tablespoon granulated sugar; 12 Savoiardi lady fingers; 8 oz (225g) cold mascarpone cheese*; 1/3 cup (45g) powdered sugar; 1 teaspoon pure vanilla extract; 1 cup (240mL) cold heavy whipping cream; cocoa powder (for dusting on top)

If you’re craving the ultimate marriage of chocolate, coffee, and cloud-like cream, these Tiramisu Brownies are about to steal your heart (and probably your last bit of willpower). Imagine a fudgy espresso brownie base, a layer of delicately soaked lady fingers, and a thick, dreamy topping of whipped mascarpone—each bite truly delivers the taste and texture of classic tiramisu, all wrapped up in a rich, portable bar. Perfect for celebrations, cozy weekends, or whenever you need a treat that’s as gorgeous as it is decadent, this dessert is destined to earn a permanent spot in your recipe collection.

Ingredients You’ll Need

Gathering everything for Tiramisu Brownies is blissfully straightforward, but don’t overlook the role each ingredient plays. Rich chocolate, bold espresso, and luscious mascarpone all come together, giving each layer its own identity and making every bite unforgettable.

Unsalted butter: Adds moisture and richness to create that signature fudgy brownie texture.
Semi-sweet chocolate: Depth of flavor and melt-in-your-mouth chocolate intensity come from quality chocolate.
Espresso powder: Deepens both the brownie’s and soaking syrup’s coffee flavors, making the dessert irresistible to coffee lovers.
Granulated sugar: Not only sweetens, but helps create a glossy, chewy top on the brownie.
Large eggs: Bind the batter and add that classic, irresistible brownie structure.
Pure vanilla extract: Rounds out the flavors and brings a warmth that lingers in every bite.
Vegetable oil: Keeps the brownies extra moist and tender for days.
Unsweetened cocoa powder: Intensifies the chocolate flavor and dark color—don’t skip it!
Salt: Enhances all the flavors while balancing the sweetness.
All-purpose flour: The backbone that holds the brownie together, use the spoon and level method for accuracy.
Boiling water: Blends with espresso powder to create the soaking liquid for the lady fingers.
Savoiardi lady fingers: Classic tiramisu calls for these—they soak beautifully and hold their shape between layers.
Powdered sugar: Sweetens the mascarpone layer without making it gritty.
Mascarpone cheese: The ultimate Italian creamy cheese for a luscious, classic tiramisu top—substitute cream cheese if needed.
Heavy whipping cream: Whips up luxuriously light and creates that signature fluffy topping.
Cocoa powder (for dusting): Adds a final elegant (and slightly bitter) dusting, giving an authentic tiramisu look and flavor.

How to Make Tiramisu Brownies

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350F. Butter an 8×8 inch baking pan, then line it with parchment paper, leaving extra parchment hanging over the sides. This will make lifting your finished Tiramisu Brownies a breeze (and will save you from leaving any precious crumbs behind!).

Step 2: Make the Espresso Brownie Layer

Melt the butter in a medium saucepan over medium heat until it’s completely melted and just starting to sizzle. Remove it from the heat and immediately whisk in the chopped semi-sweet chocolate and espresso powder until you have a silky, glossy mixture. Transfer to a large bowl, then whisk in the sugar—it’s okay if it looks a bit grainy. Add the eggs, one at a time, whisking after each addition until well incorporated. Stir in the vanilla, oil, cocoa powder, and salt. Finally, fold in the flour, mixing just until no streaks remain. Overmixing can make brownies tough, so gently is the way to go.

Step 3: Bake the Brownie Base

Pour your luscious batter into the prepared pan, spreading it in an even layer. Bake in the center of the oven for 27 to 32 minutes. You’ll know it’s done when the top is set and a toothpick inserted in the center comes out with moist, fudgy crumbs (but not wet batter). Cool completely in the pan before moving on—it’s hard to wait, but this step makes assembly so much easier.

Step 4: Coffee-Soak the Lady Fingers

While the brownies cool, prepare the coffee soaking syrup by mixing boiling water, espresso powder, and a bit of sugar in a wide bowl. Stir until everything is dissolved, then let it cool to room temperature. Quickly dunk each lady finger in the cooled coffee mixture (no more than a second—you want them moist but not soggy) and layer them snugly over the cooled brownie base. Trim the lady fingers as needed to fit every inch.

Step 5: Prepare the Mascarpone Cream Topping

In a large bowl, use an electric mixer to whip together cold mascarpone, powdered sugar, and vanilla extract until smooth. With the mixer on low, slowly drizzle in the heavy cream, scraping down the bowl as needed. Once all the cream is in, turn the speed up and whip until the topping holds stiff peaks—this gives you that luscious tiramisu “cloud” effect.

Step 6: Assemble and Chill

Drop the whipped mascarpone cream over your lady fingers, spreading it into an even layer all the way to the edges. Chill the assembled brownies for at least an hour so the topping can set up and the flavors can mingle. When you’re ready to serve, use the parchment overhang to lift your Tiramisu Brownies from the pan, then dust generously with cocoa powder before slicing into squares. Get ready for applause!

How to Serve Tiramisu Brownies

Garnishes

The classic cocoa powder dusting is the finishing touch for authentic tiramisu style, but why stop there? A few chocolate curls, espresso beans, or even a sprinkle of crushed lady finger cookies on top add flair and texture. A drizzle of chocolate or coffee liqueur just before serving can take things right over the top.

Side Dishes

Pair your Tiramisu Brownies with a scoop of vanilla ice cream for extra indulgence, or serve alongside fresh raspberries for a little tart contrast. They go beautifully with after-dinner espresso or a glass of sweet dessert wine for true Italian-inspired decadence.

Creative Ways to Present

If you’re entertaining, cut your Tiramisu Brownies into bite-sized cubes and skewer them for a fun, modern dessert tray. Or layer brownie pieces, mascarpone cream, and coffee-soaked lady fingers in small glasses for a deconstructed tiramisu parfait. These bars also look stunning on a rustic wooden board, accented with coffee beans and chocolate shards for a show-stopping dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

The beauty of Tiramisu Brownies is that they actually get even better as they rest! Store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld, and the mascarpone layer stays fluffy and irresistible.

Freezing

If you want to stash some for later, cut the cooled brownies into squares and wrap each tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge before serving, and add a fresh dusting of cocoa powder for best results.

Reheating

These brownies are best enjoyed chilled or at room temperature. If you do want a slightly softer brownie base, you can leave the bars out at room temp for about 30 minutes before serving. Avoid microwaving, as the mascarpone cream can melt and lose its airy texture.

FAQs

Can I make Tiramisu Brownies without espresso powder?

Yes! If you don’t have espresso powder, use instant coffee granules for both the brownie base and the soaking syrup, though the flavor will be slightly milder but still delicious.

Is there a substitute for mascarpone cheese?

Absolutely—if mascarpone is hard to find or a bit too pricey, swap in a block of full-fat cream cheese. Keep in mind it will lend a subtle tang and be a bit firmer, but it still makes for a wonderful topping.

Why do my brownies come out dry or cakey?

The secret to fudgy Tiramisu Brownies is not overbaking and not overmixing the flour. Check them right at the minimum baking time, and only mix the flour in until just combined.

How can I make these brownies gluten-free?

You can easily make these gluten-free by using a cup-for-cup gluten-free flour blend in place of the all-purpose flour, and choosing gluten-free lady finger cookies. The results are just as luscious and decadent!

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and bake in a 9×13 inch pan. Keep an eye on the baking time—it may take a few minutes longer, so test for doneness with a toothpick as usual.

Final Thoughts

There’s something truly special about the way Tiramisu Brownies bring together the best of two dreamy desserts. If you want a bar that’s sophisticated, totally crave-worthy, and sure to get rave reviews, give this recipe a try—the hardest part will be not eating the entire pan in one sitting!