I can still smell the coffee and cocoa from my grandmother’s kitchenwarm, a little bittersweet, and utterly comforting. Some flavors pull you back to a Sunday afternoon or a church potluck, and this one feels like that first bite all over again.
I’m a home cook who learned at my mother’s elbow, turning dog-eared church cookbooks and handwritten notes into weeknight staples. I focus on cozy, practical dishes that fit into real family lifeeasy prep, familiar flavors, and no fuss. Over the years I’ve tested recipes in busy kitchens, with kids, pets, and a calendar full of soccer practices. I aim for food that feels like a hug and is reliably simple to make. My recipes skip pork and favor ingredients you can find at any grocery store, and I explain each step like I’m standing beside you, stirring the batter and sharing a laugh.
When I set out to combine two beloved classicsone Italian dessert and one fudgy barI wanted something you could make for company or stash in the freezer for a quiet evening. The result merges coffee-soaked ladyfingers, creamy mascarpone, and dense chocolate brownies into a layered treat that makes a weeknight feel special. If you love a little nostalgia with your chocolate, these Tiramisu Brownies will likely become one of your go-to desserts, and I’ll walk you through every step so they turn out just right.
Table of Contents
Table of Contents
Why this recipe stands out
Tiramisu Brownies bring two favorite desserts together in a way that feels both indulgent and familiar. You get the deep chocolate notes of a brownie and the silky coffee-mascarpone topping of classic tiramisu, which makes each bite complex yet comforting. The contrast of textures keeps this dessert interesting: fudgy brownie base, airy mascarpone cream, and ladyfingers lightly soaked in espresso. That balance is why this mashup works so welleach component plays a part without competing for attention. When I serve Tiramisu Brownies at family gatherings, people recognize both elements and love the clever combination. You can slice them into squares for a buffet, or serve individual portions for a more elegant presentation.
I test recipes in a realistic kitchen, so I design techniques that save time without sacrificing flavor. For example, I stir the espresso into hot water and add a splash of coffee liqueur or dark rum for depth, but you can skip the booze if you prefer. The mascarpone cream comes together quickly with cold mascarpone and whipped cream folded in for lightness.
These Tiramisu Brownies taste like something you’d order at a café but are easy enough to make on a weekday evening. If you enjoy experimenting, try my spin on fudgy bars in other recipes like Homemade Cosmic Brownies, which uses similarly approachable steps and family-friendly flavors. With a little planningbaking the brownies ahead, chilling the mascarpone, and soaking the ladyfingers just before assemblyyou’ll have a dessert that looks layered and sophisticated but feels completely doable.
How to prepare Tiramisu Brownies
Ingredients :
100 g dark or semi-sweet chocolate (finely chopped), 50 g natural cocoa powder, 230 g unsalted butter (roughly cubed), 4 large eggs (room temperature), 150 g granulated sugar, 100 g brown sugar, 100 g all-purpose flour, 250 g mascarpone cheese (cold), 200 g whipping cream (cold), 50 g powdered sugar, 1/2 teaspoon vanilla extract, 2 teaspoons espresso powder, 150 g hot water, 1 tablespoon coffee liqueur or dark rum (e.g. Kahlua (optional)), 12 ladyfingers, 1 tablespoon cocoa powder (for dusting)
Directions :
Brownies, Mascarpone Cream, Ladyfinger Soak
Start by preheating your oven and lining an 8×8-inch pan with parchment. Melt the dark chocolate and butter together over a gentle heat, stirring until smooth. Whisk the eggs with both sugars until glossy, then fold in the melted chocolate mix. Sift in the cocoa powder and flour, folding until just combined to keep the brownies dense and fudgy.
Pour the batter into the prepared pan and bake until the center sets but remains moist. While the brownies cool, make the coffee soak: dissolve espresso powder in hot water and stir in the coffee liqueur or rum if using. For the mascarpone cream, whip the cold cream with powdered sugar and vanilla until it forms soft peaks. Beat the cold mascarpone separately until smooth, then fold the whipped cream into the mascarpone with a gentle hand. This keeps the cream light for layering atop the brownies.
To assemble your Tiramisu Brownies, spread a thin barrier of mascarpone on the cooled brownies so the ladyfingers don’t sink in. Quickly dip each ladyfinger in the espresso mixturedon’t soak them, just a quick dip to keep them slightly firmthen arrange them over the brownie layer. Spoon the mascarpone cream on top, smoothing gently, and finish with a dusting of cocoa powder. Chill for at least two hours, though overnight gives the flavors time to meld. If you like a firmer slice, freeze briefly before cutting. For more fudgy-brownie inspiration that uses the same reliable techniques, take a look at Homemade Cosmic Brownies for ideas on texture and flavor balance.
Serving ideas
Tiramisu Brownies make a charming finish to a casual weeknight or a small dinner party. Slice them into squares for a family-style dessert, or use a hot knife and careful portioning to present neat individual slices. Add a dusting of extra cocoa or fine chocolate shavings for an elegant touch. If you want to dress them up for guests, serve each square with a small spoonful of whipped cream and a few espresso beans or chocolate curls on top. For a child-friendly variation, skip the liqueur and let the kids help dust the cocoa; they’ll love the layers and the chance to dip a spoon in the mascarpone cream.
These Tiramisu Brownies pair wonderfully with strong coffee, a milk-based latte, or a scoop of vanilla ice cream for contrast. For a lighter presentation, cut the brownies into bite-sized pieces and serve on a platter with coffee alongsidethis works nicely for potlucks or holiday gatherings where people nibble while chatting. If you plan to serve a crowd, bake two pans and layer them in a trifle dish for a show-stopping centerpiece. Keep in mind that cold Tiramisu Brownies slice cleaner, so do your final plating after they’ve chilled. If you want to highlight the mascarpone layer, consider leaving a thin border of brownie visible on the plate so guests can see the distinct layers.
One quick serving tip: warm your knife under hot water and wipe it dry before each cut to get neat, clean slices. For a casual buffet, label the dessert with a small card mentioning “pork-free” and “contains dairy” so guests with dietary constraints know what to expect. You’ll find these Tiramisu Brownies fit both simple family nights and slightly fancier gatherings with very little extra fuss.
How to store it properly
Store Tiramisu Brownies in the refrigerator, covered tightly with plastic wrap or in an airtight container. The mascarpone cream stays best chilled, and refrigeration also helps the layers hold together when slicing. Properly stored, these Tiramisu Brownies will keep well for 3 to 4 days; the flavor often improves after the first day as the coffee and chocolate meld. If you plan to keep them longer, freeze individual portions wrapped tightly in plastic and then foil. When you’re ready to serve, thaw them in the refrigerator overnight and bring them to a slightly softer temperature before cutting.
Avoid leaving Tiramisu Brownies at room temperature for extended periods because the mascarpone and whipped cream can lose structure and spoil. If you serve at a warm event, keep the dessert on a chilled tray or replace the platter with a fresh one from the fridge halfway through to maintain the best texture. For travel, place your brownies in a shallow dish with a lid and a cooling pack underneath to keep them firm.
If you want neat slices for gifting or presenting, chill the Tiramisu Brownies until very firm, then slice with a hot, dry knife. Each time you cut, wipe and reheat the blade for clean edges. The brownies also freeze very well: wrap individual squares, freeze, then pack into a container. Thaw slowly in the fridge to preserve the mascarpone cream’s texture. For busy weeks, I keep a few frozen pieces on handthe convenience makes these brownies an approachable go-to dessert.
(You might also like a simpler brownie base idea over in Homemade Cosmic Brownies, which shares storage-friendly tips and make-ahead tricks.)
Helpful tips
To make these Tiramisu Brownies turn out right every time, pay attention to a few small details. First, don’t overmix your brownie batter; fold ingredients gently to keep the center fudgy. Second, use cold mascarpone and cold whipping creamthis helps the whipped cream reach full volume and keeps the mascarpone from becoming too loose. Third, dip ladyfingers for only a second or two in the espresso mixture; you want them moistened, not soggy. Quick dips preserve the structure and separate layers without turning the dessert into a puddle.
Taste the coffee soak before using it; adjusting the espresso strength helps tailor the Tiramisu Brownies to your family’s preferences. If you avoid alcohol, use an extra teaspoon of vanilla or a touch of almond extract to deepen the flavor without the liqueur. For a richer mascarpone layer, gently fold a bit more powdered sugar into the whipped cream; for a lighter filling, reduce the powdered sugar slightly and rely on the natural sweetness of the mascarpone.
When baking the brownies, test with a toothpick near the centera few moist crumbs indicate doneness; you want a dense, fudgy interior rather than a dry cake. Chill the assembled Tiramisu Brownies for at least two hours before serving to let flavors marry. For clean presentation, dust the final cocoa through a fine sieve and add chocolate shavings for contrast. If you like to prep ahead, bake the brownies and make the mascarpone cream the day before; assemble on the day you serve. These small steps make your Tiramisu Brownies seem fancy while keeping the process approachable.
Recipe variations
One of the joys of Tiramisu Brownies is how forgiving the recipe can be. Try different chocolates in the brownie baseuse a mix of dark and milk chocolate for a sweeter profile, or fold in a handful of chopped hazelnuts for crunch. For a mocha twist, stir a teaspoon of instant coffee directly into the brownie batter to echo the espresso soak. If you want a lighter dessert, make mini squares and serve with a dollop of plain yogurt instead of extra whipped cream.
The mascarpone layer can take flavor variations, too. Fold in a small amount of orange zest for a citrusy lift, or swirl in a tablespoon of chocolate ganache for a marbled effect. For those who prefer nutty flavors, a smear of almond butter on top of the brownie layer before placing the ladyfingers adds a subtle, delicious richness. You can also swap ladyfingers for thin slices of pound cake or sponge cake if you prefer a softer soak.
If you follow a vegetarian or dairy-free diet, try using a dairy-free mascarpone alternative and coconut cream whipped until fluffy; texture will differ slightly, but the concept remains. For a crowd-pleasing presentation, layer multiple pans in a trifle bowl with alternating brownie, soaked cake, and mascarpone layersthis version of Tiramisu Brownies becomes a centerpiece. For inspiration on adapting brownies for different occasions, check out my take on classic bars at Homemade Cosmic Brownies.
Frequently asked questions
Q: Can I use store-bought ladyfingers or should I make my own?
A: Store-bought ladyfingers work perfectly for Tiramisu Brownies and keep the recipe simple. Homemade ladyfingers are lovely if you have the time, but quick store-bought ones give you the same nostalgic flavor with much less effort. Just remember to dip them briefly so they don’t over-saturate.
Q: How long do Tiramisu Brownies need to chill before serving?
A: Chill for at least two hours so the mascarpone sets and flavors meld. Overnight chilling often improves the taste and texture, making slicing cleaner. If you’re short on time, brief refrigeration for one hour helps, but the layers will be softer.
Q: Can I make this without alcohol?
A: Absolutely. The tablespoon of coffee liqueur or dark rum in the recipe enhances depth but is optional. Substitute an extra teaspoon of vanilla or a dash of dark coffee instead. Tiramisu Brownies still taste rich and satisfying without alcohol.
Q: What’s the best way to get clean slices?
A: Chill the assembled dessert until firm, then use a hot, dry knife and wipe it between cuts. Reheat the blade if needed. Firm, cold Tiramisu Brownies slice the nicest and look best on the plate.
Q: Can I freeze leftovers?
A: Yeswrap individual squares tightly in plastic and foil, then freeze. Thaw in the refrigerator overnight before serving. The texture holds up well if you wrap them properly.
Conclusion
If you want another take on this mashup, check out this variation on Tiramisu Brownies for a slightly different technique and presentation: Tiramisu Brownies. For a seaside-inspired version with tips on assembly and coffee soak timing, this write-up is helpful: Tiramisu Brownies – Kitchen-by-the-Sea.
I hope these Tiramisu Brownies become a familiar favorite in your kitcheneasy to make, grand enough to share, and cozy enough for a quiet night in.
Print
Tiramisu Brownies
- Total Time: 60 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
A delightful mashup of classic tiramisu and fudgy brownies, perfect for any occasion.
Ingredients
- 100 g dark or semi-sweet chocolate (finely chopped)
- 50 g natural cocoa powder
- 230 g unsalted butter (roughly cubed)
- 4 large eggs (room temperature)
- 150 g granulated sugar
- 100 g brown sugar
- 100 g all-purpose flour
- 250 g mascarpone cheese (cold)
- 200 g whipping cream (cold)
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 150 g hot water
- 1 tablespoon coffee liqueur or dark rum (optional)
- 12 ladyfingers
- 1 tablespoon cocoa powder (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
- Melt dark chocolate and butter together over a gentle heat, stirring until smooth.
- Whisk eggs with both sugars until glossy, then fold in the melted chocolate mix.
- Sift in cocoa powder and flour, folding until just combined.
- Pour batter into the prepared pan and bake until the center sets but remains moist, about 25-30 minutes.
- While brownies cool, dissolve espresso powder in hot water and stir in the coffee liqueur or rum if using.
- Whip cold cream with powdered sugar and vanilla until soft peaks form.
- Beat cold mascarpone until smooth, then fold whipped cream into mascarpone gently.
- Spread a thin layer of mascarpone on cooled brownies to prevent ladyfingers from sinking.
- Quickly dip ladyfingers in espresso mixture and arrange on top of the mascarpone layer.
- Spoon remaining mascarpone cream over the ladyfingers and dust with cocoa powder.
- Chill for at least 2 hours before serving, or overnight for the best flavor.
- For cleaner slices, warm a knife under hot water before cutting.
Notes
Serve with a scoop of vanilla ice cream or alongside strong coffee for balance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian