Tiramisu Brownies deliver the ultimate dessert mashup, combining a deep, fudgy brownie base with a light and elegant espresso mascarpone cream topping. This recipe transforms a simple brownie into a showstopper, offering rich, café-level flavor with straightforward steps anyone can master.
Table of Contents
Why You’ll Love These
- Big flavor, low stress. You get café-level dessert with simple steps and familiar ingredients.
- Ultra-fudgy base. A blend of brown and white sugar creates a dense, truffle-like crumb.
- Elegant finish. Espresso mascarpone cream turns brownies into a showstopper without fuss.
Fudgy Tiramisu Brownies with Espresso Mascarpone Cream
Ingredients
Equipment
Method
- Preheat the oven to 350 F. Butter and line a 9 by 13 inch metal baking dish with parchment paper, leaving an overhang for lifting.
- In a small saucepan, melt the butter over low heat. Remove from heat and add the coarsely chopped 70 percent chocolate. Stir until melted. If needed, return to the heat for 10 seconds and stir again until glossy. Set aside to cool until warm, not hot.
- Sift the flour, DeLallo instant espresso powder, and cocoa powder into a small bowl. This prevents clumps and keeps the crumb even.
- In a medium bowl, combine eggs, dark brown sugar, granulated sugar, salt, and vanilla. Using a mixer with the whisk attachment, beat on high until the mixture thickens, lightens, and falls in a wide ribbon that slowly dissolves, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate mixture into the egg mixture until uniform.
- Add the sifted flour-cocoa-espresso blend and fold quickly but gently, keeping the batter airy. Stop when no dry pockets remain.
- Pour the batter into the prepared dish and smooth the top. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. The center should not jiggle but should feel moist.
- Cool completely on a wire rack. This sets the Tiramisu Brownies so the topping sits neatly.
- For the espresso cream: In a large bowl, combine mascarpone and heavy cream. Beat on medium until combined, about 30 seconds. Add sugar, salt, vanilla bean paste, and DeLallo espresso powder. Beat on medium-high to soft peaks, 1 to 2 minutes. Soft peaks hold a billowy curl that just folds over.
- Spread the espresso cream over the cooled brownies in an even layer. Dust the top with unsweetened cocoa using a fine-mesh sieve.
- Chill briefly for cleaner cuts. Slice and serve, or refrigerate until ready.
Notes
Key Ingredients Explained
- Salted butter and 70 percent bittersweet chocolate: Melt them together for a glossy, rich batter. High-quality chocolate ensures deep flavor without excess sweetness.
- Cocoa powder and espresso powder: Dutch process cocoa adds a smooth, intense chocolate note. DeLallo instant espresso powder amplifies chocolate and gives that tiramisu personality.
- Eggs: Whisk until the mixture ribbons and lightens. This traps air for a shiny top and fudgy bite.
- Brown sugar plus granulated sugar: Brown sugar adds moisture and chew; granulated sets structure and crackle. The combo makes the base plush, not cakey.
- All-purpose flour and salt: Flour keeps structure minimal, so the texture stays dense. A teaspoon of salt balances sweetness and sharpens cocoa flavor.
- Vanilla extract: Rounds everything out with warmth.
- Mascarpone and heavy cream: Room temperature mascarpone blends lump-free with cream for a smooth, cloud-like topping. Try this technique with other desserts too.
- Vanilla bean paste, espresso powder, and sugar: Flavor the cream with café vibes and gentle sweetness.
- Cocoa powder for dusting: That classic tiramisu finish on your Tiramisu Brownies.
Tools and Equipment
- 9 by 13 inch metal pan lined with parchment for clean release.
- Small saucepan for melting butter and chocolate.
- Stand or hand mixer to whip eggs and cream.
- Mixing bowls, whisk, and a flexible spatula for folding.
- Fine-mesh sieve for the cocoa dusting.
- Kitchen scale and sharp knife for precise measuring and chopping.
Pro-Tips for Perfect Tiramisu Brownies
- Whip eggs until pale and ribboning; this creates a shiny, crackly top.
- Let the chocolate-butter mixture cool until warm to the touch before folding in.
- Sift flour, cocoa, and espresso to prevent lumps and streaks.
- Fold gently and stop when no dry spots remain.
- Bake until the surface looks set with faint cracks and the center feels soft. Perfect this skill with other delightful recipes.
- Bring mascarpone to room temp; whip to soft peaks for lush, spreadable cream.
- Chill before slicing for tidy Tiramisu Brownies squares.
Step-by-Step Instructions
1) Preheat the oven to 350 F. Butter and line a 9 by 13 inch metal baking dish with parchment paper, leaving an overhang for lifting.
2) In a small saucepan, melt the butter over low heat. Remove from heat and add the coarsely chopped 70 percent chocolate. Stir until melted. If needed, return to the heat for 10 seconds and stir again until glossy. Set aside to cool until warm, not hot. Helpful photo: smooth, shiny melted chocolate.
3) Sift the flour, DeLallo instant espresso powder, and cocoa powder into a small bowl. This prevents clumps and keeps the crumb even.
4) In a medium bowl, combine eggs, dark brown sugar, granulated sugar, salt, and vanilla. Using a mixer with the whisk attachment, beat on high until the mixture thickens, lightens, and falls in a wide ribbon that slowly dissolves, 4 to 5 minutes. Helpful photo: the thick ribbon stage.
5) Using a rubber spatula, fold the cooled chocolate mixture into the egg mixture until uniform.
6) Add the sifted flour-cocoa-espresso blend and fold quickly but gently, keeping the batter airy. Stop when no dry pockets remain.
7) Pour the batter into the prepared dish and smooth the top. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. The center should not jiggle but should feel moist.
8) Cool completely on a wire rack. This sets the Tiramisu Brownies so the topping sits neatly.
9) For the espresso cream: In a large bowl, combine mascarpone and heavy cream. Beat on medium until combined, about 30 seconds. Add sugar, salt, vanilla bean paste, and DeLallo espresso powder. Beat on medium-high to soft peaks, 1 to 2 minutes. Soft peaks hold a billowy curl that just folds over. Helpful photo: beater with soft-peak swirl.
10) Spread the espresso cream over the cooled brownies in an even layer. Dust the top with unsweetened cocoa using a fine-mesh sieve. For those interested in the health benefits of caffeine, espresso is a rich source of it and can enhance energy and alertness.
11) Chill briefly for cleaner cuts. Slice and serve, or refrigerate until ready.
Tiramisu Brownie Variations
Try one of these easy twists.
| Variation | Description |
|---|---|
| Adding Alcohol | Stir 1 to 2 tbsp Kahlúa, dark rum, or Marsala into the cream, or brush the cooled brownie with it before topping. |
| Gluten-Free Option | Swap all-purpose flour for a 1-to-1 gluten-free blend and bake as directed. |
| Chocolate Types |
How to Get Clean Slices
- Chill first. Refrigerate the pan for 45 to 60 minutes so the cream sets and the base firms up.
- Use the right knife. A long, sharp chef’s knife makes fewer strokes and cleaner edges.
- Heat and wipe between cuts. Run the knife under hot water, wipe dry, then slice. Repeat each time for pristine sides.
- Lift, then cut. Use the parchment overhang to remove the slab to a board before slicing your Tiramisu Brownies.
- Go gentle. Press straight down; avoid sawing to keep the layers tidy.
Troubleshooting Common Issues
- Runny mascarpone topping: Start with room temperature mascarpone and whip only to soft peaks. If it loosens, chill 10 to 15 minutes, then rewhip briefly.
- Dry or cakey brownies: Do not overbake; pull them when the top is set with soft spring. Measure flour correctly and fold gently.
- No crackly top: Whip eggs and sugars until thick and ribbony. Fold the chocolate in gently and avoid overmixing the flour.
Serving Suggestions
- Espresso moment: Pair a chilled square with a hot espresso or strong coffee for the full tiramisu effect.
- Berry bright: Add fresh raspberries or strawberries on the plate to balance the richness.
- After-dinner elegance: Dust with extra cocoa, garnish with chocolate curls, and serve on small plates with forks.
- Brunch treat: Cut smaller pieces for a sweet finish to a weekend brunch spread.
- A la mode: Add a scoop of vanilla gelato for a creamy, coffee-and-cream sundae vibe over your Tiramisu Brownies.
Storage Instructions
- With topping: Cover the pan or transfer slices to an airtight container. Refrigerate up to 3 days.
- Without topping: Wrap the cooled brownie slab tightly and store at room temperature for 2 days, then add the cream before serving.
- Freezing: Freeze untopped brownies, well wrapped, for up to 2 months. Thaw wrapped at room temp.
- Freezing with topping: Freeze slices on a sheet pan until firm, wrap individually, and store up to 1 month. Thaw overnight in the fridge for best texture.
- Travel: Keep chilled in a cooler pack so the espresso cream stays set.
Frequently Asked Questions
Can I use regular unsweetened cocoa instead of Dutch process?
Yes, but flavor will be slightly sharper. Dutch cocoa gives a smoother, classic tiramisu vibe.
What can I substitute for mascarpone?
Blend equal parts softened cream cheese and heavy cream until silky. It mimics the tang and body.
Can I add alcohol to Tiramisu Brownies?
Yes. Stir 1 to 2 tbsp Kahlúa, rum, or Marsala into the cream or brush it on the cooled brownie.
Can I make parts ahead of time?
Bake the brownie a day ahead and chill. Whip the cream topping the day of for best texture.
Conclusion
If you’re craving a dessert that feels special yet totally doable, bake these Tiramisu Brownies and make them your own. Try a splash of Marsala, switch the chocolate, or keep them classic. I’d love to see your results, so leave a comment, ask a question, or tag me with your photos. From my cozy Asheville kitchen to yours, I’m cheering you on, one delicious square at a time.
