Inspired by tiramisu and brownie batter, I created fudgy Tiramisu Bars topped with a silky coffee mascarpone and a dusting of cocoa, ideal for serving at special occasions.

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I love when a brownie surprises you, and these Easy Tiramisu Brownies do just that. Under a fudgy top I pile a velvety mascarpone cheese layer brightened with espresso for that classic coffee lift.

They look fancy but are silly easy, perfect for Things To Make For Dessert or to save under Tiramisu Bars on your boards. Each bite is creamy and gooey, a little grown up and totally addictive.

I kept it simple because sometimes the best desserts make you stop talking and reach for another square, even if you didnt plan to share.

Ingredients

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Semisweet chocolate: Gives rich cocoa flavor, adds fats and carbs, some iron and antioxidants.
Unsalted butter: Adds silky fat and flavor, mostly saturated fat, minimal protein or fiber.
Granulated sugar: Pure carbs, lots of sweetness, no fiber, not very nutrient dense.
Eggs: Provide protein, some healthy fats and B vitamins, help structure brownies.
Mascarpone cheese: Creamy Italian cheese, high in fat and calories, adds tang and silkiness.
Cocoa powder: Deep chocolate notes, low fat if unsweetened, has antioxidants not much sugar.
Espresso or coffee: Cuts richness, adds bitter coffee notes, tiny caffeine, enhances chocolate flavor.
Coffee liqueur (optional): Adds boozy depth, sugar and aroma, minimal nutritional value.

Ingredient Quantities

1/2 cup (115g) unsalted butter, room temp

6 oz (170g) semisweet or bittersweet chocolate, chopped

3/4 cup (150g) granulated sugar

2 large eggs, room temp

1 tsp pure vanilla extract

1/2 cup (65g) all purpose flour

1/4 cup (25g) unsweetened cocoa powder

1/4 tsp fine sea salt

2 tbsp strong brewed espresso or very strong coffee, cooled

8 oz (225g) mascarpone cheese, room temp

1/2 cup (120ml) heavy cream, cold

1/2 cup (60g) powdered sugar

1 to 2 tbsp coffee liqueur like Kahlua or marsala wine, optional

unsweetened cocoa powder for dusting, about 1 to 2 tbsp

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment, leaving an overhang to lift brownies out later and lightly grease the sides.

2. Melt 1/2 cup butter and 6 oz chopped semisweet chocolate together in a heatproof bowl over simmering water or in the microwave in 20 to 30 second bursts, stirring until smooth. Let cool a few minutes so it wont cook the eggs.

3. Stir 3/4 cup granulated sugar into the warm chocolate until glossy. Whisk in 2 large eggs one at a time until combined, then add 1 tsp vanilla and the 2 tbsp cooled strong espresso, mix until smooth.

4. Sift together 1/2 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 tsp fine sea salt. Fold the dry mix into the chocolate mixture just until no streaks remain. Dont overmix, you want fudgy texture.

5. Pour batter into the prepared pan, smooth the top and bake 20 to 25 minutes. Edges should be set and center still slightly jiggles when you shake the pan. Cool completely in the pan on a wire rack, then chill 30 minutes so brownies firm up for topping.

6. While brownies cool, make the mascarpone topping. Beat 8 oz room temp mascarpone with 1/2 cup powdered sugar until smooth and lump free. In a separate cold bowl whip 1/2 cup cold heavy cream to soft peaks.

7. Fold the whipped cream into the mascarpone gently to keep it light. Stir in 1 to 2 tbsp coffee liqueur or Marsala if using, taste and adjust. If the mixture seems too loose chill 10 to 15 minutes to firm.

8. Spread the mascarpone mixture evenly over the chilled brownies using an offset spatula. Sift 1 to 2 tbsp unsweetened cocoa powder over the top for that classic tiramisu dusting.

9. Chill the assembled brownies at least 30 to 60 minutes so the topping sets and flavors meld. To serve slice cleanly dip a sharp knife in hot water and wipe dry between cuts. Store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. 8×8 inch (20×20 cm) baking pan, lined with parchment and lightly greased so you can lift the brownies out later
2. Parchment paper, cut to fit the pan
3. Heatproof bowl plus a small saucepan for a double boiler or a microwave safe bowl for melting chocolate
4. 2 mixing bowls, one large for the batter and one small for dry ingredients or the topping
5. Whisk and rubber spatula for folding, stirring and scraping the bowl
6. Offset spatula or flat spatula to smooth batter and spread the mascarpone topping
7. Electric hand mixer or stand mixer (or a sturdy whisk) to beat mascarpone and whip cream
8. Fine mesh sieve or sifter for the cocoa dusting and to sift flour/cocoa powder
9. Wire cooling rack, a sharp knife for clean slices, and measuring cups and spoons

FAQ

Can I use instant espresso powder or regular coffee instead of the strong brewed espresso?

Yes. Dissolve about 2 teaspoons instant espresso in the 2 tablespoons hot water called for, or use 2 to 3 tablespoons very strong brewed coffee. If your coffee is weak, use a little more so the chocolate and mascarpone get that tiramisu kick.

Do I have to use mascarpone or can I swap in cream cheese?

You can swap in full fat cream cheese but itll taste tangier and a bit less silky. Soften the cream cheese to room temp and beat in 1 to 2 tablespoons heavy cream and a tablespoon powdered sugar to mimic mascarpone's texture and sweetness.

How do I keep the mascarpone topping from getting runny?

Keep the mascarpone and heavy cream cold until you whip them, whip the cream to soft peaks, then gently fold into the mascarpone with minimal stirring. Chill the brownies after baking before you spread the topping, that helps it hold shape.

Is the coffee liqueur necessary? Can I leave it out for kids or non drinkers?

It's totally optional. Leave it out or replace with an extra tablespoon of espresso or a teaspoon vanilla for flavor. For a boozy adult version use 1 to 2 tablespoons Kahlua or Marsala.

How can I tell when the brownies are done without overbaking?

The edges should look set and slightly pulled from the pan, the center should still look a bit fudgy and a toothpick will come out with moist crumbs not dry crumbs. Cool completely in the pan so they finish cooking, then chill before adding the mascarpone layer.

Can I make these ahead and how should I store them?

Yes make ahead. You can bake the brownies a day ahead, cool and store covered in the fridge up to 3 days. Assemble the mascarpone topping right before serving for best texture, or assemble and keep covered in fridge up to 24 hours. You can freeze unfrosted brownies up to 1 month, thaw in the fridge before topping.

Easy Tiramisu Brownies Recipe Substitutions and Variations

Unsalted butter (1/2 cup), swap with solid coconut oil, measured 1:1, or a neutral vegetable oil (canola/avocado) 1:1; coconut gives a tiny coconut flavor, oil makes brownies a bit fudgier.
Eggs (2), use flax “eggs” for structure: 2 tbsp ground flax + 5 tbsp water (mix, let sit 5 minutes), or 1/2 cup unsweetened applesauce total (about 1/4 cup per egg) for a moist, egg-free option.
Mascarpone (8 oz), replace with full fat cream cheese, softened, 1:1, or use 1 cup ricotta blended with 2 tbsp heavy cream to smooth it out; expect a slightly tangier note.
Coffee liqueur (1–2 tbsp), replace with 1–2 tbsp strong espresso or cooled coffee plus 1 tsp sugar or a splash of rum or 1 tsp vanilla if you want no alcohol, works fine and still gives that coffee punch.

Pro Tips

1) Melt the chocolate and butter slowly and let it cool until just warm to the touch before adding eggs, or you’ll end up with scrambled eggs in your batter. If it feels too hot, leave it to sit for a few minutes and give it a stir now and then, dont rush it.

2) Measure flour by spooning it into the cup and leveling it off, dont scoop straight from the bag or youll add too much and make the brownies cakey. Fold the dry mix in only until you don’t see streaks, overmixing is the fastest way to lose fudgy texture.

3) For a silky mascarpone topping let the cheese sit at room temp so it’s easy to beat, and whip the cream in a cold bowl to soft peaks before folding it in. If the topping gets a little loose chill it 10 to 15 minutes to firm up, and always sift the powdered sugar so you dont get lumps.

4) Chill the baked brownies before slathering on the topping so they dont sink, and for clean slices warm a sharp knife under hot water, wipe it dry then slice, repeat between cuts. And dont panic if the center jiggles a bit right out of the oven, it will set as it cools.

Easy Tiramisu Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Inspired by tiramisu and brownie batter, I created fudgy Tiramisu Bars topped with a silky coffee mascarpone and a dusting of cocoa, ideal for serving at special occasions.

Servings

servings

Calories

554

kcal

Equipment: 1. 8×8 inch (20×20 cm) baking pan, lined with parchment and lightly greased so you can lift the brownies out later
2. Parchment paper, cut to fit the pan
3. Heatproof bowl plus a small saucepan for a double boiler or a microwave safe bowl for melting chocolate
4. 2 mixing bowls, one large for the batter and one small for dry ingredients or the topping
5. Whisk and rubber spatula for folding, stirring and scraping the bowl
6. Offset spatula or flat spatula to smooth batter and spread the mascarpone topping
7. Electric hand mixer or stand mixer (or a sturdy whisk) to beat mascarpone and whip cream
8. Fine mesh sieve or sifter for the cocoa dusting and to sift flour/cocoa powder
9. Wire cooling rack, a sharp knife for clean slices, and measuring cups and spoons

Ingredients

1/2 cup (115g) unsalted butter, room temp
6 oz (170g) semisweet or bittersweet chocolate, chopped
3/4 cup (150g) granulated sugar
2 large eggs, room temp
1 tsp pure vanilla extract
1/2 cup (65g) all purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp fine sea salt
2 tbsp strong brewed espresso or very strong coffee, cooled
8 oz (225g) mascarpone cheese, room temp
1/2 cup (120ml) heavy cream, cold
1/2 cup (60g) powdered sugar
1 to 2 tbsp coffee liqueur like Kahlua or marsala wine, optional
unsweetened cocoa powder for dusting, about 1 to 2 tbsp

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment, leaving an overhang to lift brownies out later and lightly grease the sides.
Melt 1/2 cup butter and 6 oz chopped semisweet chocolate together in a heatproof bowl over simmering water or in the microwave in 20 to 30 second bursts, stirring until smooth. Let cool a few minutes so it wont cook the eggs.
Stir 3/4 cup granulated sugar into the warm chocolate until glossy. Whisk in 2 large eggs one at a time until combined, then add 1 tsp vanilla and the 2 tbsp cooled strong espresso, mix until smooth.
Sift together 1/2 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 tsp fine sea salt. Fold the dry mix into the chocolate mixture just until no streaks remain. Dont overmix, you want fudgy texture.
Pour batter into the prepared pan, smooth the top and bake 20 to 25 minutes. Edges should be set and center still slightly jiggles when you shake the pan. Cool completely in the pan on a wire rack, then chill 30 minutes so brownies firm up for topping.
While brownies cool, make the mascarpone topping. Beat 8 oz room temp mascarpone with 1/2 cup powdered sugar until smooth and lump free. In a separate cold bowl whip 1/2 cup cold heavy cream to soft peaks.
Fold the whipped cream into the mascarpone gently to keep it light. Stir in 1 to 2 tbsp coffee liqueur or Marsala if using, taste and adjust. If the mixture seems too loose chill 10 to 15 minutes to firm.
Spread the mascarpone mixture evenly over the chilled brownies using an offset spatula. Sift 1 to 2 tbsp unsweetened cocoa powder over the top for that classic tiramisu dusting.
Chill the assembled brownies at least 30 to 60 minutes so the topping sets and flavors meld. To serve slice cleanly dip a sharp knife in hot water and wipe dry between cuts. Store leftovers covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.