Why You’ll Love Irresistible Tiramisu Brownies with 2 Coffee Layers Recipe

I keep coming back to this recipe because it balances bold coffee notes with chocolate richness and a smooth mascarpone topping. I also like how straightforward it is to prepare, making it perfect for gatherings, special occasions, or when I want to bake something that feels a little extra without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tbsp instant coffee granules
1/2 cup strong brewed coffee
1 cup mascarpone cheese
1/4 cup powdered sugar
1 tsp cocoa powder for dusting

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. I melt the butter in a saucepan, then stir in the sugar, eggs, and vanilla until the mixture looks smooth. In a separate bowl, I sift together the flour, cocoa powder, and salt, then gently fold these dry ingredients into the wet mixture.

Next, I dissolve the instant coffee granules in the brewed coffee and mix it into the batter until evenly combined. I spread the batter evenly in the prepared pan and bake it for about 25 minutes. Once baked, I let the brownies cool completely.

While the brownies cool, I beat the mascarpone cheese with the powdered sugar until smooth and creamy. I spread this layer evenly over the cooled brownies and finish by dusting the top with cocoa powder before slicing and serving.

Servings and Timing

I usually get 12 servings from this recipe. Prep time takes about 15 minutes, cook time is 25 minutes, and the total time comes to roughly 40 minutes, not including cooling.

Variations

I sometimes add a splash of espresso or coffee liqueur to intensify the coffee flavor. When I want a sweeter twist, I mix a little vanilla or chocolate extract into the mascarpone layer. For extra texture, I occasionally sprinkle chocolate shavings or cocoa nibs on top.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator. They stay fresh for up to three days. I don’t usually reheat them, as I prefer the mascarpone layer chilled, but I let them sit at room temperature for a few minutes before serving.

FAQs

Can I make these brownies ahead of time?

I often make them a day in advance and keep them refrigerated until serving.

Do I need to use mascarpone cheese?

I find mascarpone gives the best flavor and texture, but cream cheese can work in a pinch.

Can I use instant espresso instead of coffee granules?

I sometimes substitute instant espresso, and it works very well.

How do I know when the brownies are done baking?

I check that the center is just set and a toothpick comes out with moist crumbs.

Can I freeze tiramisu brownies?

I freeze the brownie base alone, but I prefer adding the mascarpone layer fresh.

Are these brownies very sweet?

I find the sweetness balanced by the coffee and cocoa flavors.

Can I use salted butter?

I usually stick with unsalted butter, but salted butter works if I reduce added salt slightly.

What cocoa powder works best?

I like using unsweetened cocoa powder for a deep chocolate flavor.

Should the brownies be fully cooled before adding mascarpone?

I always let them cool completely so the mascarpone layer stays smooth.

Can I double this recipe?

I double it often for parties and bake it in a larger pan.

Conclusion

I enjoy making these tiramisu brownies whenever I want a dessert that feels rich, comforting, and a little luxurious. The combination of coffee-infused brownies and creamy mascarpone makes every bite satisfying, and it’s a recipe I’m always happy to share.