Tiramisu Brownies
Tiramisu Brownies are for anyone nodding along to “Why choose between chewy brownies and creamy tiramisu?” I can’t be the only one who’s ever wanted a bit of both in one swoon-worthy slice, right? If you’ve ever stood in your kitchen, wishing for that rich, chocolatey goodness to meet coffee-soaked, creamy happiness—welcome. You just found your new favorite treat. And hey,
if you’re still hungry for more creative desserts, there’s always ideas tucked into my collection of easy baking recipes.
Tiramisu Brownies
What Are Tiramisu Brownies?
So, what magic worlds collide to make these things? Basically, Tiramisu Brownies are like a fudgy brownie base went on vacation to Italy and came back wearing a coffee-spiked mascarpone hat. You get the dense, chocolate part you know and love, then a layer that tastes kinda like tiramisu with actual espresso flavor. Not to gush, but few desserts hit all the right buttons like this one.
They’re not actually difficult, believe it or not. My first time, I had this vision of some five-star-restaurant fiasco with seventeen steps and rare cheese. Nope, promise. If you can handle a basic brownie and stir up a creamy topping, you’re already halfway there. And let’s not forget—the combo of cocoa and coffee? Match made in dessert heaven.
For anyone thinking “isn’t tiramisu just for fancy people?”—nah, you can make these in an average Tuesday kitchen. With stuff from the local grocery. “Accessible luxury,” if you ask me.
“I brought these to the office potluck and people lost their minds. Make double.” — Jamie L.
Tiramisu Brownies
How to Make the Fudgy Brownie Bottom
I can’t overstate this: the brownie part matters. Ever had a dry, sad brownie? Me too. Ruins the whole vibe. So, my trick is melting real butter (none of that fake stuff) and mixing in cocoa powder. Sugar and eggs next, whisked in with enough enthusiasm to count as a minor workout.
Then, a good splash of vanilla—it absolutely lifts the chocolate flavor. Use regular all-purpose flour. Don’t overmix! You want fudgy, not cakey.
I do recommend lining your pan with parchment. Less mess, and you get those nice straight edges when you slice. Bake it until a toothpick barely comes out clean, or even with a few moist crumbs. Trust me, drier brownies won’t play nice when layered with creamy toppings.
Oh, and if you like nuts, toss some walnuts in. I don’t, but some folks swear by it. Make it yours.
Tiramisu Brownies
Making the Tiramisu Layers
Now for the drama. Classic tiramisu splits layers with ladyfingers, espresso, and that mascarpone thing. But here, you skip the cookies (don’t miss ‘em).
In its place, a thick, almost pudding-like topping—complete with mascarpone (so worth the price), a dash of powdered sugar, and a spill of good espresso. I’ve even tried cooled strong coffee when I was out of espresso, and it totally held its own.
Grab your hand mixer or a sturdy whisk for this. Mascarpone is delicate, so don’t bully it, but blend until creamy and lump-free. Gently fold in the espresso – you want bold flavor without a sopping mess.
Finally, spread the mix over your cooled brownies. Chill in the fridge for an hour if you can bear to wait. It helps the layers settle and marry together. The smell alone? You’ll be stalking the fridge waiting for a piece.
“My friend asked which bakery I got these from—never felt more smug.” — Alex R.
Tiramisu Brownies
Helpful Swaps
Listen, no need to panic about fancy ingredients or the exact right coffee. I’ve swapped and fudged my way through a few versions and lived to tell the tale. Here’s what’s worked:
- Swap instant espresso powder with strong brewed coffee if that’s what you have—it still gives that kick.
- Cream cheese can stand in for mascarpone if the store’s out or you’re watching your budget. Yes, it works, but add a little extra sugar for that authentic taste.
- Want to try gluten-free? Use your favorite cup-for-cup blend. Texture is a touch different, but the flavor holds up.
- Don’t have parchment? Grease the pan generously. Clean-up just won’t be as fun.
The best part is, you can riff and improvise depending on what’s knocking about in your fridge and pantry.
Tiramisu Brownies
How to Slice Tiramisu Brownies
Let’s talk slicing because nobody wants a beautiful, messy project turning into a squished heap. Once your Tiramisu Brownies are nice and chilled (seriously, put them in the fridge at least an hour or overnight if you have heroic self-control), grab a sharp knife. Run it under hot water, wipe dry, and slice. Cleaner cuts, less drag through the soft top.
If you try to rush, you’ll get jaggy edges and a gloppy mess. Want picture-perfect pieces? Wipe the knife between each cut. Or, you know, embrace the mess and eat with a fork directly from the pan—no judgment here. Some days, neat slices are overrated!
Tiramisu Brownies
Common Questions
Q: Is it safe to use raw eggs in the topping?
A: Nope, this recipe skips raw eggs in the creamy layer, so you’re totally in the clear.
Q: How long do Tiramisu Brownies last in the fridge?
A: In my experience, they’re best in 3 days. If you have leftovers after that, they get a little mushy.
Q: Can you freeze these?
A: Sure! Wrap them tight. They’ll keep for about a month. Thaw in the fridge before eating.
Q: Should the coffee be hot or cold?
A: Let it cool—hot coffee will melt the mascarpone and that’s a sad, runny disaster.
Q: Do I need fancy equipment for this?
A: Not at all! A cheap hand mixer or a strong whisk does it. No special tools required.
Craving even more ideas? Take a peek at the Tiramisu Brownies – Kitchen-by-the-Sea recipe for an extra batch of tips and cool dessert twists. Honestly, once you’ve tried these, you might never go back to plain brownies. Call it a little taste of bakery magic, right in your own kitchen.
Tiramisu Brownies
Delicious Tiramisu Brownies combine fudgy chocolate brownies with a creamy, coffee-flavored mascarpone topping for a delightful dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 1 cup cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 cup brewed espresso or strong coffee
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Melt the butter in a medium bowl and stir in cocoa powder until smooth.
- Add granulated sugar and mix well, followed by the eggs and vanilla extract.
- Gently fold in the flour until just combined, being careful not to overmix.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- In a separate bowl, combine mascarpone cheese, powdered sugar, and brewed espresso, mixing until smooth.
- Spread the mascarpone mixture over the cooled brownies and chill in the fridge for at least 1 hour.
- Slice brownies with a hot knife for clean cuts and serve.
Notes
You can substitute cream cheese for mascarpone if desired. For a gluten-free option, use a cup-for-cup flour substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Tiramisu Brownies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Melt the butter in a medium bowl and stir in cocoa powder until smooth.
- Add granulated sugar and mix well, followed by the eggs and vanilla extract.
- Gently fold in the flour until just combined, being careful not to overmix.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- In a separate bowl, combine mascarpone cheese, powdered sugar, and brewed espresso, mixing until smooth.
- Spread the mascarpone mixture over the cooled brownies and chill in the fridge for at least 1 hour.
- Slice brownies with a hot knife for clean cuts and serve.
