“Tiramisu Brownies” Are the Dessert Mashup of My Dreams (I Can’t Get Enough!)

Fudgy brownies are my go-to for everything, from potlucks, low-key dinners, and afternoon snacks to last-minute additions to ice cream sundae bars. Bring a brownie around me, and you’ll be met with an enthusiastic response. Meanwhile, scooping into a slice of tiramisu elicits memories of being on my honeymoon in Italy. Maybe it’s knowing that you need to plan ahead if you’re planning on serving tiramisu, or maybe it’s just the feeling of pure joy when letting a spoonful of espresso-spiked cream and lady fingers melt in your mouth, but to me, tiramisu feels like such a romantic dessert.

Here, the two intersect in a delightful dessert mashup to create a whole new dish. Introducing the tiramisu brownie! It’s an intensely chocolatey brownie topped with espresso-infused mascarpone whipped cream and dusted with cocoa powder. Espresso powder does double duty in this recipe. It’s added to the brownies to enhance their chocolatey flavor while also lending subtle notes of coffee as a nod to tiramisu. Add a touch to the whipped mascarpone topping for even more flavor.

While tiramisu typically takes some time, this version comes together quickly. The brownie batter comes together in one pot and bakes in under 30 minutes. As for the topping, it can be made while the brownies are cooling and spread over top once ready to serve. The final result is a decadent dessert that’s sure to be a crowd-pleaser this holiday season or really any time of year.

Why You’ll Love It

• The best of both worlds. This dessert serves up all the joys of brownies and tiramisu in one bite.

• It comes together quickly. There’s no need to make this dessert the day ahead. Here, the brownies are baked and cooled to room temperature before getting topped with a layer of espresso mascarpone whipped cream.

Key Ingredients in Tiramisu Brownies

• Bittersweet chocolate: Adds a rich depth of flavor to the brownie base.

• Espresso powder: The not-so-secret ingredient to enhancing the chocolate flavor of so many baked goods.

• Mascarpone: Milder than cream cheese, mascarpone lends that signature tiramisu flavor to the brownies.

• Heavy cream: Added to the mascarpone to make a gorgeous, spreadable topping that covers the brownies.

• Cocoa powder: To get that classic tiramisu look, dust the brownies with a layer of cocoa powder before serving. You can use either natural or Dutch cocoa powder.

Helpful Swaps

• If you can’t find mascarpone, use 8 ounces of room temperature full-fat cream cheese in its place.

• If you’re serving these brownies to kids, you can skip the espresso powder in the recipe.

Tiramisu Brownies Recipe

A delicious dessert mash-up that’s truly the best of both worlds.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 12 to 16

Ingredients

For the brownies:

• Cooking spray or butter

• 8 ounces finely chopped bittersweet chocolate bars (70% cacao), or 8 ounces bittersweet chocolate chips (1 1/3 cups)

• 8 tablespoons (1 stick) unsalted butter, cut into small pieces

• 2/3 cup granulated sugar

• 1/2 cup packed dark brown sugar

• 3 large eggs

• 2 teaspoons instant espresso powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1/2 cup all-purpose flour

• 1/4 teaspoon baking powder

For the topping:

• 8 ounces mascarpone cheese, at room temperature

• 1 cup cold heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon instant espresso powder

• 1 tablespoon unsweetened cocoa powder

Instructions

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Make the brownies:

1. Heat the oven to 350°F. Line the bottom and two opposites sides of an 8x8-inch square baking pan, preferably metal, with parchment paper so that it extends over the edges by a few inches. Lightly coat the pan and parchment with cooking spray or butter.

2. Place 8 ounces finely chopped bittersweet chocolate and 1 stick cut-up unsalted butter in a medium saucepan. Cook over low heat, stirring frequently, until melted and smooth, 2 to 3 minutes. Remove the saucepan from the heat.

3. Whisk in 2/3 cup granulated sugar and 1/2 cup packed dark brown sugar until combined. The mixture will be grainy. Whisk in 3 large eggs one at a time. Whisk in 2 teaspoons instant espresso powder, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until smooth.

4. Stir in 1/2 cup all-purpose flour and 1/4 teaspoon baking powder until combined and no streaks of flour remain. Transfer to the baking pan and spread into an even layer.

5. Bake until a tester inserted into the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, and the center should be moist but not gooey. Let the brownies cool completely in the pan, about 3 hours.

Make the topping:

1. Beat 8 ounces room temperature mascarpone cheese and 1 cup cold heavy cream with a hand mixer in a medium bowl on medium speed until soft peaks form. Beat in 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon instant espresso powder until slightly stiffer peaks form.

2. Spread over the brownies in an even layer. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Place 1 tablespoon unsweetened cocoa powder in a fine mesh-strainer and dust over the top in an even layer. Cut into 12 to 16 pieces, wiping the knife clean between each cut for the neatest-looking slices.

Recipe Notes

Substitutions: If you can’t find mascarpone, use the same amount of room temperature full-fat cream cheese.

Storage: The brownies can be refrigerated in an airtight container for up to 4 days.

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Further Reading

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