Tiramisu Brownies
I love to create and collect sweet treat recipes so I can make delicious desserts whenever needed! Impressive desserts that don't take a lot of effort are so handy! Desserts for surprise guests, gifts for friends, potlucks, you name it, these Tiramisu Brownies will be the star of your get together!
What makes tiramisu brownies so irresistible is the balance. Deep chocolate flavor meets subtle espresso notes, giving each bite a little depth and warmth. They're sweet without being overwhelming, rich without being heavy, and somehow manage to feel both bakery-worthy and homemade at the same time.
These brownies are also a great make-ahead treat, which makes them ideal for gatherings, holidays, or anytime you want a dessert ready to go in the fridge. They slice beautifully, travel well, and feel just as fitting for a casual family night as they do for entertaining guests. Serve them chilled for a more classic tiramisu vibe or at room temperature for maximum fudginess.
If you love desserts that blend cozy and elegant, tiramisu brownies deserve a spot in your rotation. They're a little nostalgic, a little indulgent, and exactly the kind of sweet treat that turns an ordinary day into something worth lingering over-preferably with a cup of coffee and one more "just a small piece."
Don't let the ingredients list scare you. This recipe really comes together quickly and easily.
Tiramisu brownies are the kind of dessert that linger in your memory long after the last bite, blending comfort and indulgence in the best possible way. Whether you're making them for a special occasion or just because the craving hits, they're a sweet reminder that sometimes the simplest twists create the most unforgettable treats. Cut yourself a square, pour a cup of coffee, and enjoy every rich, cozy bite.
Where will you serve these Tiramisu Brownies?
Tiramisu Brownies
These rich, sweet, delicious Tiramisu Brownies are the perfect make ahead dessert for any event!
Ingredients
- For the Fudgy Brownie Base:
- ½ cup unsalted butter, browned
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- ½ cup all-purpose flour
- For the Espresso-Soaked Layer:
- 12-15 ladyfinger cookies
- ½ cup strong brewed espresso or coffee, cooled
- For the Tiramisu Cream Topping:
- 8 oz mascarpone cheese, softened
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For Finishing:
- unsweetened cocoa powder, for dusting
Instructions
Make the Brownie Base:
1. Preheat oven to 350°F (175°C).
2. Line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
3. In a medium saucepan or microwave-safe bowl, brown the butter (cook over medium heat until golden and nutty in aroma). Remove from heat and immediately stir in the chocolate chips until smooth and melted.
4. Whisk in both sugars, salt, eggs, and vanilla until glossy and fully combined.
5. Sift in cocoa powder and flour. Fold gently with a spatula until just combined — do not overmix.
6. Pour brownie batter into the prepared pan and spread evenly.
Bake the Brownies:
7. Bake for 25–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
8. Allow brownies to cool completely in the pan before layering.
Soak the Ladyfingers:
10. In a shallow dish, combine cooled espresso.
11. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side — don’t soak too long or they’ll get mushy.
12. Arrange the soaked ladyfingers in a single layer across the cooled brownie surface. You may need to trim some to fit.
Make the Mascarpone Cream Topping:
13. In a medium bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until light, fluffy, and smooth (about 2–3 minutes with a hand mixer).
14. Spread the mascarpone mixture evenly over the ladyfingers using an offset spatula or the back of a spoon.
Chill and Finish:
15. Refrigerate the brownies for at least 2 hours, or until the topping is set and chilled.
16. Just before serving, dust the top generously with unsweetened cocoa powder.
