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The Best Tiramisu Brownies

The Best Tiramisu Brownies

The Best Tiramisu Brownies blend rich, fudgy dark chocolate brownies with the creamy elegance of mascarpone and a bold espresso soak, creating a luxurious Italian-inspired dessert that satisfies chocolate lovers and tiramisu fans alike.

  • Total Time: 50 minutes
  • Yield: 16 brownies 1x

Ingredients

Scale

Chocolate Base

  • 200g quality dark chocolate (at least 70% cacao)
  • 150g unsalted butter
  • 3 large fresh eggs
  • 200g granulated sugar
  • 100g all-purpose flour (or almond flour for gluten-free)
  • 30g unsweetened cocoa powder (plus extra for dusting)
  • 1 tsp vanilla extract

Espresso Soak

  • 120ml strong espresso or strong brewed coffee, cooled

Mascarpone Layer

  • 200g mascarpone cheese (room temperature)

Optional Variations/Additions

  • 1 tsp almond or vanilla extract (if alcohol-free)
  • 50g toasted hazelnuts or walnuts, chopped (optional)
  • Dairy-free mascarpone alternative or coconut cream (for dairy-free swap)
  • Instant espresso powder (for espresso boost)

Instructions

  1. Prepare the espresso soak: Brew strong espresso or coffee and set it aside to cool completely. This mixture will infuse the brownies with the classic tiramisu flavor.
  2. Melt chocolate and butter: Gently melt the dark chocolate and unsalted butter together using a double boiler or microwave, stirring frequently until smooth and glossy. This forms the fudgy base of your brownies.
  3. Whisk eggs and sugar: In a separate bowl, vigorously whisk the fresh eggs and granulated sugar until the mixture becomes pale and slightly thickened, which helps achieve the perfect chewy texture.
  4. Combine wet and dry ingredients: Fold the melted chocolate and butter mixture into the egg and sugar blend. Then sift in the all-purpose flour and cocoa powder, mixing gently to avoid overworking the batter and keeping it fudgy.
  5. Layer and bake: Pour half of the brownie batter into a lined baking pan. Drizzle half of the cooled espresso soak evenly over this layer. Spread the mascarpone cheese gently over the espresso drizzle. Top evenly with the remaining brownie batter and drizzle the remaining espresso soak on top. Optionally, sprinkle instant espresso powder if you prefer a stronger coffee kick.
  6. Bake and cool: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the top is set but still slightly soft in the center. Allow the brownies to cool completely to ensure the layers set beautifully.
  7. Dust and serve: Once cooled, generously dust the top with cocoa powder to give your brownies a classic tiramisu appearance. Slice into squares and serve.

Notes

  • Use quality dark chocolate with at least 70% cacao for deeper flavor and better melting.
  • Fold ingredients gently to maintain a fudgy texture and avoid cakey brownies.
  • Chill brownies fully before slicing to help layers set firmly and create cleaner slices.
  • Freshly brewed espresso is preferred over instant coffee for authentic tiramisu flavor, unless using instant powder as an optional boost.
  • Softened mascarpone cheese spreads more easily and blends without lumps.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free (if almond or gluten-free flour used)

Nutrition

  • Serving Size: 1 brownie (approx. 70g)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 40mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: tiramisu brownies, chocolate brownies, mascarpone dessert, espresso dessert, Italian dessert, fudgy brownies, gluten-free brownies