Why You’ll Love This Recipe

Tiramisu Brownies offer the perfect balance of rich, chocolatey brownies, creamy mascarpone, and bold coffee flavor from the espresso-soaked ladyfingers. The combination of textures—from the fudgy brownie base to the soft, espresso-infused ladyfingers and velvety mascarpone cream—creates an irresistible dessert. Not only are they delicious, but they also look stunning when served, making them the perfect addition to any occasion. This dessert combines the best of two classic favorites in one indulgent treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

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

For the Mascarpone Cream:

250 g mascarpone cheese, cold
200 g whipping cream, cold
50 g powdered sugar
½ teaspoon vanilla extract

For the Ladyfinger Soak:

2 teaspoons espresso powder
150 g hot water
1 tablespoon coffee liqueur or dark rum (optional)
12 ladyfingers

For the Topping:

1 tablespoon cocoa powder, for dusting

Directions

Brownies

Prep the Pan: Preheat the oven to 350°F (175°C). Line a 9×9″ square pan with parchment paper, allowing it to overhang for easy removal later. Set aside.
Prepare Chocolate Mixture: In a medium bowl, combine the chopped dark chocolate and cocoa powder. Set aside.
Brown the Butter: In a small pan, melt the butter over medium heat. Continue cooking until the milk solids turn golden brown and the mixture has a nutty aroma, about 5-7 minutes. Remove from heat.
Melt Chocolate: Pour the browned butter over the chocolate and cocoa powder mixture. Let it sit for 3 minutes, then stir until the chocolate has completely melted. Set aside.
Egg Mixture: In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until combined and slightly thickened (about 3 minutes).
Combine: Slowly add the chocolate mixture to the egg mixture while whisking. Once combined, fold in the flour until just incorporated. Don’t overmix.
Bake: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out mostly clean but with a few wet crumbs. Let the brownies cool in the pan on a wire rack while you prepare the mascarpone cream.

Mascarpone Cream

Whip the Mascarpone: In a large mixing bowl, beat the mascarpone with an electric hand mixer until smooth and creamy.
Add Cream and Sugar: Add the cold whipping cream, powdered sugar, and vanilla extract. Continue beating until the mixture thickens and forms soft peaks, about 5-10 minutes.

Ladyfinger Soak

Make the Soak: In a shallow bowl or tall cup, dissolve the espresso powder in hot water. Stir in the coffee liqueur or rum, if using.
Soak Ladyfingers: Dip each ladyfinger into the espresso mixture for about 1 second on each side, allowing the excess to drip off. Arrange the soaked ladyfingers over the cooled brownie layer.

Assemble the Tiramisu Brownies

Layer the Cream: Once the ladyfingers are arranged, spread the mascarpone cream evenly over the top using an offset spatula.
Chill: Chill the brownies in the fridge for at least 1 hour to allow the cream to set and the flavors to meld.
Dust with Cocoa Powder: Before serving, use a fine mesh sieve to dust the top of the brownies with cocoa powder for a finishing touch.
Slice and Serve: Carefully lift the brownies out of the pan using the parchment paper overhang. Slice into squares, wiping the knife between cuts for clean edges.

Servings and Timing

Servings: 9 squares
Prep time: 45 minutes
Cook time: 40 minutes
Chilling time: 1 hour
Total time: 2 hours 25 minutes

Variations

Flavor Enhancements: Add a splash of vanilla or almond extract to the mascarpone cream for a subtle flavor boost.
Chocolate Drizzle: Drizzle melted chocolate over the mascarpone cream for added decadence.
Nuts: Add crushed hazelnuts or toasted almonds on top of the mascarpone layer for a bit of crunch.

Storage/Reheating

Storage: Store any leftover tiramisu brownies in an airtight container in the refrigerator for up to 3 days.
Freezing: These brownies freeze well! Wrap them tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

1. Can I make this dessert without coffee liqueur or rum?

Yes, you can leave out the coffee liqueur or rum, or substitute with a little extra espresso

2. Can I use whipped cream instead of mascarpone cheese?

For a lighter version, you can substitute whipped cream cheese or a mixture of mascarpone and whipped cream, but the texture won’t be as rich.

3. How do I prevent the mascarpone cream from curdling?

Make sure the mascarpone cheese is softened to room temperature before beating. If it’s too cold, it may separate and curdle.

4. Can I make this ahead of time?

Yes, these tiramisu brownies actually taste even better the next day as the flavors have time to meld. Simply prepare and store in the fridge.

5. How do I know when the brownies are done?

The brownies are done when the edges are firm, and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.

6. Can I use store-bought ladyfingers?

Absolutely! Store-bought ladyfingers work perfectly in this recipe, saving you time and effort.

7. Can I make this dessert dairy-free?

You can substitute the mascarpone cheese and heavy cream with non-dairy alternatives like coconut cream and dairy-free mascarpone, though the flavor may change slightly.

Conclusion

Tiramisu Brownies combine the best of two beloved desserts into one indulgent treat. With a fudgy chocolate brownie base, espresso-soaked ladyfingers, and creamy mascarpone topping, this dessert is a true showstopper. It’s a delightful treat for any occasion, and with its rich, layered flavors, it will quickly become a favorite in your recipe collection!

Why You’ll Love This Recipe

Ingredients