Short Description
I bring together the rich depths of fudgy espresso brownies and the creamy elegance of tiramisu in these Tiramisu Brownies—a dessert that’s deeply chocolatey, luxuriously creamy, and perfectly balanced.

Tiramisu Brownies

Why You’ll Love This Recipe

I love everything about these brownies, starting with the intense, dark chocolate base that’s enhanced with a hit of espresso. The mascarpone espresso cream on top is silky-smooth, light, and delivers a beautifully delicate finish. It’s the ultimate mash-up of two beloved desserts, all in one bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the espresso brownies:

227 g salted butter
400 g dark chocolate (70 % cocoa), roughly chopped
60 g unsweetened cocoa powder
120 g flour
5 eggs
140 g brown sugar
200 g sugar
1 teaspoon salt (½ teaspoon for iodized salt)
1 tbsp vanilla extract
1 tbsp instant espresso powder

For the mascarpone espresso cream:

225 g mascarpone
240 ml whipped cream
50 g sugar
¼ tsp salt
1 tbsp vanilla paste
1 tbsp instant espresso powder

For the finish:

3 tbsp unsweetened cocoa powder

directions

Prepare the espresso brownies: I melt the butter and chop in the dark chocolate until smooth, then whisk in the cocoa powder and flour until just combined. Separately, I beat the eggs, brown sugar, white sugar, salt, and vanilla until light and fluffy, then gently fold in the chocolate mixture. I stir in the espresso powder last, pour everything into a greased baking pan, and bake at 175 °C for about 25 minutes. Once done, I let it cool completely.
Make the mascarpone espresso cream: I beat together mascarpone and whipped cream until creamy and smooth. Then I fold in sugar, salt, vanilla paste, and espresso powder until I have a fluffy, luscious cream.
Assemble: I spread the cooled brownie layer with the mascarpone espresso cream and smooth it into an even layer.
Final touch: I dust the top with cocoa powder, slice into pieces, and serve.

Servings and timing

Yield: 12 brownies
Prep time: 20 minutes
Bake time: 25 minutes
Cream prep: 10 minutes
Total time: about 55 minutes (plus cooling time)

Variations

I can swap dark chocolate for milk chocolate if I want a sweeter base.
I might fold in a handful of finely chopped dark chocolate or coffee-flavored chocolate chips.
Switching out vanilla paste for a splash of coffee liqueur in the cream adds a boozy kick.
I sometimes sprinkle toasted hazelnuts or chocolate shavings on top for extra texture.

storage/reheating

I store these brownies in an airtight container in the fridge for up to 3 days. Because they’re rich and creamy, I don’t recommend freezing. Before serving, I let them sit at room temperature for 15 minutes so the cream softens slightly.

FAQs

Do these brownies need to be refrigerated?

Yes, because of the mascarpone cream layer, they should be kept in the fridge. I bring them to room temperature before serving for the best texture.

How do I know when the brownies are done baking?

I look for the edges to be set and the center to still have a slight wobble—it will firm up as it cools, ensuring a fudgy texture.

Can I make the brownies in advance?

Absolutely. I bake the brownies a day ahead, let them cool, then make and add the mascarpone cream just before serving to maintain the fresh creaminess.

What if I don’t have instant espresso powder?

I can dissolve strong brewed espresso or very strong coffee concentrate in a bit of hot water and use that instead—about 1 tbsp of liquid to mimic the powder.

Are these suitable for large gatherings?

Definitely. They’re easy to scale up. I double the recipe and use a larger pan, just adjusting the baking time slightly and checking for that perfect fudgy center.

Conclusion

I love how these Tiramisu Brownies bring together the best of both worlds: deep, chocolatey brownie meets airy, espresso-infused mascarpone cream. They’re indulgent yet balanced, simple to make, and perfect for when I want to impress. Each bite feels like a celebration of dessert classics, all in one rich, elegant square.