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A close-up of a layered Tiramisu Brownie on a rustic white cake stand, with more slices blurred in the background.

Tiramisu Brownies

Indulge in the rich, coffee-infused delight of Tiramisu Brownies, a perfect fusion of fudgy chocolate brownies and creamy mascarpone topping. These decadent squares offer the best of both classic desserts.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Baked Goods, Dessert
Cuisine: Fusion, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup unsalted butter 113g, melted
  • 1 cup granulated sugar 200g
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour 60g
  • 1/2 cup unsweetened cocoa powder 45g
  • 1 tsp instant espresso powder or instant coffee powder
  • 1/4 tsp salt
For the Coffee Syrup
  • 1/4 cup hot water
  • 2 tsp instant espresso powder
  • 1 tbsp granulated sugar
  • 2 tbsp coffee liqueur e.g., Kahlúa, or dark rum (optional)
For the Mascarpone Topping
  • 8 oz mascarpone cheese 226g, softened
  • 1/2 cup heavy cream 120ml, very cold
  • 1/4 cup powdered sugar 30g, or to taste
  • 1/2 tsp vanilla extract
For Dusting
  • 1 tbsp unsweetened cocoa powder

Equipment

  • 8x8 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Whisk
  • Electric mixer (handheld or stand)
  • Small saucepan
  • Pastry Brush
  • Spatula
  • Sifter

Method
 

Prepare the Brownie Layer
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper.
  2. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined.
  3. Add the eggs one at a time, whisking well after each addition until the mixture is glossy and smooth. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
  6. Pour the brownie batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake. Let the brownies cool in the pan for 15-20 minutes.
Prepare the Coffee Syrup
  1. While the brownies are cooling, prepare the coffee syrup. In a small saucepan or microwave-safe bowl, combine hot water, instant espresso powder, and granulated sugar. Stir until dissolved.
  2. If using, stir in the coffee liqueur or dark rum. Set aside to cool slightly.
Soak the Brownies
  1. Once the brownies have cooled for 15-20 minutes, use a fork or a skewer to poke holes evenly over the entire surface.
  2. Brush the coffee syrup over the poked brownie surface, ensuring it soaks in evenly. Allow the brownies to cool completely in the pan, about 1-2 hours, before adding the topping.
Prepare the Mascarpone Topping
  1. In a large mixing bowl, using an electric mixer, beat the very cold heavy cream until stiff peaks form. Be careful not to overbeat, or it will turn grainy. Set aside.
  2. In a separate medium bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla extract with the electric mixer until smooth and creamy. Do not overbeat, as mascarpone can curdle.
  3. Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined and light. Avoid overmixing.
Assemble and Chill
  1. Spread the mascarpone topping evenly over the completely cooled, coffee-soaked brownies.
  2. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours (preferably 4 hours or overnight) to allow the topping to set and the flavors to meld.
Serve
  1. Once chilled, use the parchment paper overhang to lift the brownies out of the pan onto a cutting board.
  2. Using a sifter, generously dust the top of the mascarpone layer with unsweetened cocoa powder just before serving.
  3. Cut into 16 squares and serve immediately. Store any leftovers in an airtight container in the refrigerator.

Notes

For an even richer coffee flavor, you can use strong brewed espresso (cooled) instead of instant espresso powder in the syrup. Ensure your mascarpone cheese is at room temperature but not too warm, and your heavy cream is very cold, for best results with the topping. If you prefer a less sweet brownie, you can reduce the granulated sugar slightly in the brownie layer.