Tiramisu Brownies

Tiramisu brownies are the lovechild of two dessert legends, and I’m here to tell you they’re every bit as glorious as they sound. Imagine fudgy brownies layered with creamy mascarpone and a kick of espresso—like your favorite coffee break decided to crash a chocolate party. If you’ve ever debated between tiramisu and brownies, this recipe ends the argument.

Spoiler: You’ll want to eat the whole pan. No regrets.

It’s not just dessert—it’s a mood. The rich cocoa base gets a grown-up twist with coffee-soaked layers and a cloud of mascarpone frosting.

Ever had a dessert that tastes like a cozy café and a bakery had a secret rendezvous? That’s these tiramisu brownies. Plus, they’re stupidly easy to make.

No fancy piping, no tempering chocolate. Just layers of joy.

Ingredients

Grab your apron and these pantry staples. Pro tip: Splurge on good cocoa powder and espresso—it’s the difference between “meh” and “marry me.”

• For the brownies: Butter, sugar, eggs, vanilla, flour, cocoa powder, salt
• For the tiramisu layer: Mascarpone, heavy cream, powdered sugar, espresso (or strong coffee)
• The quirky MVP: Ladyfingers or sponge cake crumbs (for texture drama)

Step-by-Step Instructions

1. Bake the brownie base. Melt butter and sugar, whisk in eggs, then fold in dry ingredients.
   

   Pour into a lined pan and bake at 350°F for 20 minutes. Don’t overbake—fudgy is the goal.

2. Soak the ladyfingers. Dip them briefly in espresso (like a quick swim, not a bath). Layer over cooled brownies.
   

   This adds that iconic tiramisu “oomph.”

3. Whip the mascarpone cream. Beat mascarpone, cream, and sugar until fluffy. Spread over the ladyfingers like you’re frosting a cloud.
4. Chill and devour. Refrigerate for 2 hours. Slice with a hot knife for clean edges—or just grab a spoon.
   

   I won’t judge.

Storage Instructions

These tiramisu brownies are best within 3 days (as if they’ll last that long). Store covered in the fridge. To freeze, wrap slices tightly—they’ll keep for 1 month.

Thaw overnight before serving. Pro tip: Freeze half the batch before you’re tempted to eat it all.

Why You’ll Love This Tiramisu Brownies

• No-fuss fancy. Looks like you slaved over dessert, but it’s just smart layering.
• Crowd-pleaser with edge. Kids love the brownies; adults adore the coffee kick.
• Meal prep hero. Make it ahead for parties or midweek dessert emergencies.

Common Mistakes to Avoid

• Overbaking the brownies. They’ll dry out, and we’ll all cry.
• Skipping the espresso soak. Without it, you’ve got sad, dry ladyfingers.
• Overwhipping the mascarpone. Stop when it’s pillowy, or it’ll turn grainy.

Alternatives and Variations

Vegan? Swap butter for coconut oil, eggs for flax eggs, and mascarpone for cashew cream.

Gluten-free? Use almond flour and GF ladyfingers. For a boozy twist, add a splash of Kahlúa to the espresso.

Want it keto? Try this sugar-free brownie base and monkfruit sweetener.

Can I freeze this?

Absolutely! Freeze sliced portions for up to a month.

Thaw in the fridge—no microwave unless you like soggy mascarpone.

What’s the best substitute for mascarpone?

Full-fat cream cheese works in a pinch, but mascarpone’s mild sweetness is worth the hunt.

How long does it stay fresh?

3 days in the fridge, though the espresso flavor deepens by day two (bonus).

Is this kid-friendly?

Yes, but use decaf espresso if they’re sensitive to caffeine. Or lean into the chaos.

Can I prep it ahead of time?

100%. Assemble it the night before—just add cocoa powder dusting right before serving.

Final Thoughts

Tiramisu brownies are the dessert hybrid you didn’t know you needed.

They’re indulgent, easy, and just fancy enough to impress your in-laws. Try them this weekend, and tag me when you inevitably post a pan-to-mouth shot. Need more decadent dessert ideas?

Check out my flourless chocolate cake or salted caramel blondies. Now go bake something unforgettable.