Tiramisu Brownies are what happens when two iconic desserts meet in one show-stopping bite. I first tried them at a friend’s dinner party, one forkful, and I was obsessed. The contrast between the fudgy chocolate base, soaked ladyfingers, and creamy mascarpone topping is simply magical.
Whether you’re hosting guests or just want to treat yourself midweek, this layered dessert is always a win. Let’s take a closer look at these decadent Tiramisu Brownies below.
What Are Tiramisu Brownies?
Think of tiramisu brownies as the best kind of dessert mash-up. You start with a dense, chocolatey brownie layer. Then comes a layer of ladyfingers that’s been dipped in strong coffee, and finally, a thick mascarpone cream that’s smooth and lightly sweet. It’s like a classic tiramisu and a brownie got together and made magic.
The best part? You don’t have to choose between the two. These bars give you the richness of a brownie with that creamy, slightly bitter edge tiramisu lovers crave. They’re layered, luscious, and a little bit unexpected, in the most delicious way.
And honestly, they’re even better the next day. After chilling overnight, the flavors blend beautifully and the structure sets just right. It’s the kind of dessert you’ll want to bring to a dinner party, or keep all to yourself.
If you’re into desserts with a coffee twist, you’ll love our Homemade Coffee Creamer. It’s a cozy add-on for any treat like this.
Ingredients & Preparation
This recipe comes together in three easy layers, and each one plays its part. You’ve got the rich chocolate base, soft coffee-soaked ladyfingers, and that dreamy mascarpone cream on top. Nothing fancy, just simple ingredients that turn into something seriously special.
For the Brownie Layer
We’ll start with the base. Here’s what you’ll need:
- 180g caster sugar
- 2 eggs
- 113g unsalted butter, browned for extra depth
- 170g chopped chocolate
- 80g plain flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
For the Coffee Layer
This part is super simple, but makes all the difference.
- About 16 ladyfinger biscuits
- 150ml strong brewed coffee, cooled down
For the Mascarpone Cream
This is the final touch. Smooth, light, and not too sweet.
- 225ml double cream
- 225ml mascarpone
- 65g sugar
To Finish
- A light dusting of unsweetened cocoa powder
Once your ingredients are lined up, you’re already halfway there. The steps are simple, and once you see it come together, you’ll want to make these on repeat.
Step-by-Step Instructions
This is where it all comes together. The process is simple, but the results feel bakery-worthy. Once you build the layers, it’s hard not to sneak a bite before it even sets.
1. Bake the brownie base
Melt the butter in a small saucepan until it starts to brown and smell nutty. In a separate bowl, melt the chopped chocolate and stir it into the warm butter. Set that mixture aside to cool slightly.
In a large mixing bowl, whisk the eggs and caster sugar together until pale and airy. This gives the brownies that glossy top and soft center. Gently mix in the butter and chocolate blend until just combined.
Sift in the flour, cocoa powder, and salt. Fold it all together with a spatula until there’s no more dry flour visible. Pour the batter into a lined square tin and smooth the top.
Bake in a preheated oven at 170°C for about 22 minutes. Let the brownie layer cool completely in the tin before moving on to the next step. It needs to be fully set so the layers hold.
Here’s what the setup looks like once the brownie is ready for the next layer.
2. Layer the coffee-soaked ladyfingers
Brew a strong cup of coffee and let it cool completely. Quickly dip each ladyfinger into the coffee and place them tightly on top of the cooled brownie layer. Don’t let them soak too long or they’ll fall apart.
The goal is to create a single, even layer that covers the brownie completely. It adds that bold espresso flavor and the perfect soft bite in the middle.
One quick dip in the coffee, then a tight row of biscuits over the brownie. It already smells amazing.
3. Whip the mascarpone cream
In a cold mixing bowl, whip the double cream until soft peaks form. Add the mascarpone and sugar, and beat again until thick, creamy, and smooth. The mixture should be spreadable, not runny.
Spoon the mascarpone cream over the ladyfinger layer and smooth it out all the way to the edges. Cover the pan and refrigerate overnight so the layers can firm up and the flavors can blend.
Right before serving, dust the top with unsweetened cocoa powder. Then slice into clean squares and serve chilled. The first bite always gets silence, then smiles.
Tips for Perfect Tiramisu Brownies
Tiramisu brownies are simple, but they love a little care. The beauty of this recipe isn’t in fancy techniques, it’s in the small things that bring everything together. Here’s what’s made the biggest difference in my own kitchen.
Let the brownie base cool completely
This part feels like a pause, but it matters. If the brownie is still warm, the cream softens too fast and the ladyfingers sink in instead of sitting neatly. Give it time. Open a window. Do the dishes. Come back when it’s fully cool to the touch.
Dip with confidence, but quickly
The ladyfingers don’t need a bath. Just a fast dip in the coffee, front and back, then lay them in. Too long and they’ll fall apart before they hit the pan. If you’ve ever made tiramisu, you know the rhythm. It’s the same here.
Work with cold cream and mascarpone
Cold ingredients give you the texture you’re looking for. That thick, spreadable layer on top doesn’t happen with warm cream. If your kitchen runs hot, toss your bowl in the fridge for five minutes before you start. It makes the whip more stable and easier to spread.
Let the whole thing rest overnight
This is the step people love to skip, but it’s where the magic happens. One night in the fridge and everything comes together. The coffee flavor mellows, the cream firms up, and the slices come out clean. I’ve tried it after a few hours. It’s good. But the next day? It’s better. Always.
And if you’re into desserts that love the fridge as much as this one, have a look at our Kodiak Chocolate Banana Muffins. They’re easy to prep ahead, freeze beautifully, and taste even better toasted.
Nutritional Information
Tiramisu brownies aren’t trying to be the healthiest dessert in the room, and thank goodness for that. They’re soft, creamy, and full of all the things that make dessert feel like dessert. Butter. Chocolate. Mascarpone. You know, the good stuff.
If you cut the pan into twelve squares, each one lands somewhere around 340 calories. But more than the number, what you get is richness. Every bite of these tiramisu brownies gives you that deep cocoa hit from the brownie, a little coffee bitterness from the soaked ladyfingers, and that smooth mascarpone layer that just melts when it hits your tongue.
They’re not light. And they’re not meant to be. Tiramisu brownies are a slow dessert. The kind you cut small, eat cold, and don’t rush. One piece is enough because it fills that exact spot between “just a taste” and “fully satisfied.”
If you like to tweak things, go for it. I’ve swapped in dark chocolate to tone down the sweetness, and once I used a bit of Greek yogurt in the cream layer just to see. Still tasted like tiramisu brownies. Just a little tangier. Still really good.
Mostly, I think these brownies are about permission. Permission to enjoy something rich, sweet, and made with intention. They’re not something you eat every day. But when you do? Let it be the real thing. Let it be tiramisu brownies.
Serving Suggestions and Variations
I never plan the first bite of tiramisu brownies. It just happens. Usually when I’m standing by the fridge, late at night, looking for something that feels like a pause. Cold. Soft. A little quiet in dessert form. That’s when I remember they’re there.
They taste better cold. The brownie goes dense. The mascarpone stays still. The coffee in the ladyfingers hums in the background. Everything holds its place. You don’t need a fork. Just a small square and a little silence.
When I do serve them, it’s often unplanned. A few squares on a plate. Some espresso if we’ve got it. People take a bite and pause, then ask what it is. I say tiramisu brownies. They nod like they already knew.
I’ve changed things. Cinnamon instead of cocoa. Darker chocolate. One time, no mascarpone, just thick yogurt and a guess. Still worked. Still tiramisu brownies. They don’t mind when you’re not precise. They let you be human.
And if one’s left, just one, I save it. Not for a guest. Not for later. For me. For that moment in the kitchen, lights off, leaning against the counter. One cold square. No plate. No noise. Just something good, still waiting.
Final Thoughts
Tiramisu brownies aren’t flashy. They don’t need layers of garnish or perfect slices to make an impression. They’re the kind of dessert that speaks quietly, rich but not loud, sweet but never too much. The kind that lingers in your fridge and your memory, in the best way.
They’re made to be shared. Or not. Some days they belong on a tray passed around after dinner. Other days, they sit on a small plate in an empty kitchen, with a spoon and a little quiet. Both feel right.
I think the best recipes give more than they ask. And tiramisu brownies do that. They wait for you. They hold together even when you don’t measure perfectly. They taste better the next day. They forgive you for being tired, distracted, or a little messy. Not every dessert does that. But these do.
If you make them, I hope you take your time with them. Let them chill. Let them rest. Let yourself enjoy every bite.
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FAQ About Tiramisu Brownies
Can I make tiramisu brownies ahead of time?
Absolutely. In fact, they’re better that way. Tiramisu brownies need time to rest in the fridge so the flavors can blend and the layers can firm up. I usually make them the night before, and by the next day, they slice like a dream.
Do tiramisu brownies need to be refrigerated?
Yes, they do. The mascarpone layer and cream need to stay cold for both safety and texture. Keep the tiramisu brownies in an airtight container in the fridge, and they’ll stay perfect for up to four days.
Can I freeze tiramisu brownies?
You can, just freeze them in a single layer until firm, then wrap them well. I like to store them in a freezer-safe box with parchment between the layers. Thaw in the fridge overnight before serving. They’re still cold and creamy, just a little denser.
What kind of coffee should I use?
Use whatever you like to drink. I go for strong, brewed coffee that’s been cooled to room temp. Espresso works too if you want a bolder flavor. Just skip anything sweetened or flavored, the tiramisu brownies already have plenty going on.
What is the secret to a good tiramisu?
Patience. Let the layers rest, let the cream chill, and don’t rush the coffee. A good tiramisu, and good tiramisu brownies, needs time to become what it’s meant to be. Chill it overnight, use real mascarpone, and keep your coffee strong but not bitter. The rest will take care of itself.
Tiramisu Brownies
- Total Time: 45 minutes
- Yield: 12 brownies
- Diet: Vegetarian
Description
These tiramisu brownies blend rich chocolate, mascarpone cream, and coffee-soaked ladyfingers into a bold, layered dessert that chills beautifully overnight.
Ingredients
1/2 cup unsalted butter
115 g dark chocolate (70%)
3/4 cup sugar
2 large eggs
1/3 cup flour
Pinch of salt
6–8 ladyfingers
1/2 cup strong brewed coffee (cooled)
1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Cocoa powder (for dusting)
Instructions
Preheat the oven to 175°C (350°F). Line an 8×8 inch pan with parchment paper.
Melt the butter and chocolate together until smooth. Let it cool slightly.
Whisk in the sugar and eggs until glossy. Fold in the flour and salt. Spread into the pan and bake for 20–25 minutes. Let cool completely.
Dip each ladyfinger briefly in cooled coffee and arrange in a single layer over the brownie base.
Whip the mascarpone, cream, powdered sugar, and vanilla until thick and spreadable. Gently spread over the ladyfingers.
Dust with cocoa powder and chill overnight before slicing.
Notes
For a stronger coffee flavor, use espresso. These tiramisu brownies get better after resting overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 brownie
- Calories: 340
- Sugar: 19g
- Sodium: 65mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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