If you love the rich, velvety flavors of classic Italian desserts but are craving a fudgy, chocolaty twist, this Tiramisu Brownies Recipe is pure magic. It beautifully marries the bold espresso and creamy mascarpone essence of tiramisu with the dense, indulgent texture of brownies. Every bite is a decadent journey through luscious cocoa, a hint of coffee liqueur, and that dreamy swirl of mascarpone that melts on your tongue. Whether you’re impressing guests or treating yourself, this recipe will quickly become a treasured favorite. Let’s dive into how to whip up these irresistible delights right in your kitchen!
Ingredients You’ll Need
Gathering the right ingredients is key to bringing this Tiramisu Brownies Recipe to life. Each component plays a vital role — cocoa powder for deep chocolate richness, mascarpone for that silky smoothness, and espresso powder to give it the signature coffee kick. Together, they create layers of flavor and texture that make these brownies unforgettable.
- 1 cup unsweetened cocoa powder: This adds the intense chocolate flavor and beautiful dark color your brownies deserve.
- 1 cup granulated sugar: Sweetens the batter just enough to balance the bitter cocoa and espresso notes.
- 1/2 cup unsalted butter: Melts into the mix providing that moist, fudgy base everyone loves.
- 2 large eggs: They bind everything together while contributing to the rich, tender crumb.
- 1/2 cup all-purpose flour: Just enough flour to give structure without toughening the brownies.
- 1 tbsp espresso powder: Delivers a robust coffee flavor that’s essential to the tiramisu-inspired essence.
- 8 oz mascarpone cheese: The star ingredient for creamy, luscious swirls bursting with Italian flair.
- 2 tbsp coffee liqueur (optional): Adds a boozy coffee depth that’s luxurious but can be left out if preferred.
How to Make Tiramisu Brownies Recipe
Step 1: Prepare Your Oven and Pan
Before you get started, preheat your oven to 350°F (175°C) to ensure it’s ready to go when your batter is. Line an 8 by 8 inch baking pan with parchment paper; this step guarantees easy removal and clean edges, so your brownies look just as good as they taste.
Step 2: Melt Butter and Mix Cocoa
Gently melt the unsalted butter in a saucepan over low heat. Stir in the unsweetened cocoa powder until you have a smooth, glossy mixture. This rich chocolate base will infuse your brownies with that classic deep flavor everyone swoons over.
Step 3: Whisk Eggs and Sugar, Then Add Dry Ingredients
In a separate bowl, whisk the eggs and granulated sugar together until the mixture is frothy and light. This aerates the batter, helping create a tender crumb. Carefully fold in the flour and espresso powder, just until everything is combined—overmixing here can make the brownies tough, so gentle is best.
Step 4: Prepare the Mascarpone Mixture
In another bowl, blend the mascarpone cheese with coffee liqueur until smooth and creamy. This dreamy mixture brings the distinctive tiramisu character to the brownies, adding a luscious, silky texture that contrasts beautifully with the dense chocolate.
Step 5: Layer and Swirl for Perfect Marbling
Pour half of your brownie batter into the prepared pan and spread evenly. Dollop half of the mascarpone mixture over the brownie layer, then add the remaining brownie batter on top. Use a knife or skewer to gently swirl the two layers together—this marbling technique not only looks stunning but guarantees every bite has a delicious balance of chocolate and mascarpone.
Step 6: Bake to Perfection
Bake your creation for about 25 minutes. You’re aiming for a toothpick that comes out clean but still slightly moist—this ensures the brownies stay fudgy rather than cakey. The aroma filling your kitchen will have you hovering with anticipation!
Step 7: Cool and Slice
Once out of the oven, allow your tiramisu brownies to cool completely in the pan. Cooling is crucial to let the mascarpone set and prevent the layers from falling apart when cutting. Once cool, slice them into approximately 12 squares and prepare for compliments to pour in.
How to Serve Tiramisu Brownies Recipe
Garnishes
To elevate your Tiramisu Brownies Recipe, sprinkle the top with a dusting of cocoa powder or finely grated dark chocolate. A few coffee beans or a light dusting of powdered sugar can also add a charming finishing touch. These simple garnishes enhance presentation and add an extra hint of the flavors within.
Side Dishes
Serve these brownies alongside a scoop of vanilla gelato or a dollop of freshly whipped cream for an indulgent treat. A cup of strong espresso or a creamy cappuccino pairs beautifully, echoing the coffee notes embedded in the brownies while balancing their sweetness.
Creative Ways to Present
For parties or special occasions, try serving the brownies in individual glass jars or small dessert cups layered with extra mascarpone and a drizzle of coffee syrup. This mini tiramisu-brownie parfait impresses visually and is perfect for portion control. Alternatively, use cookie cutters to create fun shapes if you’re feeling playful!
Make Ahead and Storage
Storing Leftovers
Tiramisu Brownies keep beautifully in an airtight container at room temperature for up to two days. After that, refrigerate them to maintain freshness and prevent the mascarpone from spoiling. Stored properly, they will stay moist and flavorful, ready whenever you want a luxurious snack.
Freezing
If you want to enjoy these brownies later, freezing is your friend. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to three months without losing their fudgy magic.
Reheating
To refresh frozen brownies, thaw them overnight in the fridge. If you prefer them warm, gently microwave a square for 10 to 15 seconds or place it in a low oven for a few minutes. The mascarpone will soften beautifully, giving you that just-baked feel with every bite.
FAQs
Can I skip the coffee liqueur in this recipe?
Absolutely! The coffee liqueur adds a lovely depth but is completely optional. You can simply omit it or replace it with a splash of strong brewed espresso for the same coffee flavor without the alcohol.
What’s the best way to swirl the mascarpone and brownie batter?
Use a thin knife or a skewer and gently drag it through the layers in a figure-eight or circular motion. The key is to swirl lightly so you create a marbled effect without fully blending all the layers together.
Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to use one that contains binding agents to keep the brownies moist and tender.
How do I know when the brownies are done baking?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs but not wet batter. This ensures the brownies have set while remaining fudgy and rich.
Can the mascarpone mixture be prepared in advance?
Yes, you can mix the mascarpone and coffee liqueur up to a day ahead and keep it covered in the fridge. Just give it a quick stir before layering to restore its smooth texture.
Final Thoughts
If you’re searching for a dessert that combines the best of both worlds — the lavish depth of tiramisu and the irresistible goodness of brownies — this Tiramisu Brownies Recipe is your new go-to. It’s charmingly decadent yet approachable, perfect for those moments when you want to delight yourself or dazzle your friends. I can’t wait for you to try making these at home and experience the joy of every silky, chocolaty bite!
Print
Tiramisu Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Tiramisu Brownies combine the rich, fudgy texture of classic brownies with the creamy, coffee-infused flavors of traditional tiramisu. Featuring layers of cocoa-rich brownie batter and mascarpone cheese swirled with espresso and coffee liqueur, this decadent dessert offers a delightful twist perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tbsp espresso powder
Mascarpone Layer
- 8 oz mascarpone cheese
- 2 tbsp coffee liqueur (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easy.
- Melt Butter and Mix Cocoa: In a saucepan over low heat, melt the unsalted butter. Stir in the unsweetened cocoa powder until the mixture is smooth and well combined, creating a rich chocolate base.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes frothy, ensuring a light texture. Gently fold in the all-purpose flour and espresso powder until just combined to maintain tenderness.
- Mix Mascarpone Layer: In a separate bowl, blend the mascarpone cheese with the coffee liqueur until smooth and creamy, adding a rich coffee flavor reminiscent of traditional tiramisu.
- Assemble Layers: Spread half of the brownie batter evenly into the prepared pan. Dollop half of the mascarpone mixture over it, then add the remaining brownie batter on top. Use a knife or skewer to gently swirl the layers together for a beautiful marbled effect.
- Bake: Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean but moist, indicating a fudgy texture.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into 12 squares for serving.
Notes
- Using parchment paper makes it easier to remove the brownies from the pan without breaking.
- Coffee liqueur is optional but adds authentic tiramisu flavor; substitute with strong brewed espresso if preferred.
- Do not overmix the batter to maintain a tender crumb.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute mascarpone with a vegan cream cheese alternative.
