These tiramisu brownies combine two classic desserts into one indulgent bake. The base is a rich, fudgy chocolate brownie, topped with espresso-soaked sponge fingers and finished with a smooth layer of mascarpone cream, just like a traditional tiramisu.
What Are Tiramisu Brownies?
Tiramisu brownies combine the rich chocolate base of brownies with the classic layers of tiramisu. Instead of ladyfingers forming the entire dessert, the base is a fudgy brownie topped with espresso-soaked sponge fingers and mascarpone cream.
The result is a layered dessert with chocolate, coffee and creamy mascarpone flavours in every bite.
Ingredients
For the Brownie Base
- 250 g unsalted butter
- 150 g milk chocolate
- 150 g dark chocolate
- 170 g white sugar
- 170 g brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 50 g cocoa powder
- 150 g plain flour
For the Tiramisu Layer
- 200–250 g sponge fingers (ladyfingers)
- 200 ml strong espresso or strong coffee
For the Mascarpone Cream
- 250 g mascarpone
- 200 ml double cream
- 70 g icing sugar
- 1 teaspoon vanilla extract
For Finishing
- Cocoa powder for dusting
How to Make Tiramisu Brownies
1. Preheat the oven
Preheat your oven to 170°C fan / 180°C conventional and line a square baking tin with parchment paper.
2. Melt the chocolate and butter
Place the unsalted butter, milk chocolate and dark chocolate in a microwave-safe bowl and melt in 30 second intervals, stirring between each interval until smooth.
3. Add the sugars
Transfer the melted mixture to a large mixing bowl and whisk in the white sugar and brown sugar until fully combined.
4. Add the eggs and flavourings
Crack in the four eggs, then add the vanilla extract and a pinch of sea salt. Whisk until the mixture becomes smooth and glossy.
5. Add the dry ingredients
Sift in the cocoa powder and plain flour and gently fold everything together with a spatula until fully combined.
6. Bake the brownies
Pour the brownie batter into the prepared tin and spread it evenly. Bake for 25–35 minutes, depending on how fudgy you prefer your brownies. The edges should be set while the centre stays slightly soft.
7. Allow the brownies to cool
Remove the brownies from the oven and allow them to cool completely in the tin.
8. Prepare the espresso layer
Brew strong espresso or coffee and allow it to cool slightly. Dip the sponge fingers quickly into the espresso and arrange them in a single layer on top of the cooled brownie base.
9. Make the mascarpone cream
In a mixing bowl, whip the double cream, icing sugar and vanilla extract until soft peaks form. Add the mascarpone and gently fold until smooth and creamy.
10. Add the mascarpone topping
Spread the mascarpone cream evenly over the espresso-soaked sponge fingers.
11. Finish with cocoa powder
Dust the top generously with cocoa powder for the classic tiramisu finish.
12. Chill before slicing
Place the brownies in the fridge for at least 5 hours but overnight is best, before slicing so the layers set properly.
Why These Tiramisu Brownies Are So Fudgy
The brownie base uses melted chocolate, butter and cocoa powder, which creates a dense and rich texture. Because the batter contains less flour and more fat, the brownies stay soft and fudgy in the centre rather than becoming cakey.
They also continue to set slightly as they cool, which is why they are best sliced once fully chilled.
Top Tips for the Best Tiramisu Brownies
- Line the baking tin with parchment paper so the brownies are easy to remove once chilled
- Do not overbake the brownies if you want a fudgy centre
- Dip the sponge fingers quickly in espresso so they absorb flavour without becoming soggy
- Use a hot palette knife to smooth the mascarpone layer for a clean finish
- Chill the brownies before slicing so the layers set properly
- When cutting, use a hot knife and wipe it clean between slices for neat brownie squares
How to Slice Brownies Cleanly
For the cleanest slices, run a knife under hot water and dry it before cutting. Slice the brownies slowly and wipe the knife between each cut to keep the mascarpone layer smooth.
Can You Make Tiramisu Brownies Ahead of Time?
Yes. These brownies are actually better when made ahead, as chilling allows the flavours to develop and the mascarpone topping to firm up slightly.
Store them in an airtight container in the fridge for up to 3 days.
FAQs
Should brownies be fudgy or cakey?
That depends on preference. Baking for less time gives you fudgier brownies, while baking longer creates a slightly cakier texture.
Can I use instant coffee instead of espresso?
Yes. Simply mix strong instant coffee with hot water to replace espresso.
Tiramisu Brownies – Fudgy Brownies with Mascarpone Cream
Ingredients
For the Brownie Base
- 250 g unsalted butter
- 150 g milk chocolate
- 150 g dark chocolate
- 170 g white sugar
- 170 g brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 50 g cocoa powder
- 150 g plain flour
For the Tiramisu Layer
- 200 –250 g sponge fingers ladyfingers
- 200 ml strong espresso or strong coffee
For the Mascarpone Cream
- 250 g mascarpone
- 200 ml double cream
- 70 g icing sugar
- 1 teaspoon vanilla extract
- Cocoa powder for dusting
Instructions
How to Make Tiramisu Brownies
Preheat the oven
- Preheat your oven to 170°C fan / 180°C conventional and line a square baking tin with parchment paper.
Melt the chocolate and butter
- Place the unsalted butter, milk chocolate and dark chocolate in a microwave-safe bowl and melt in 30 second intervals, stirring between each interval until smooth.
Add the brown and white sugar
- Transfer the melted mixture to a large mixing bowl and whisk in the white sugar and brown sugar until fully combined.
Add the eggs and flavourings
- Crack in the four eggs, then add the vanilla extract and a pinch of sea salt. Whisk until the mixture becomes smooth and glossy.
Add the dry ingredients
- Sift in the cocoa powder and plain flour and gently fold everything together with a spatula until fully combined.
Bake the brownies
- Pour the brownie batter into the prepared tin and spread it evenly. Bake for 25–35 minutes, depending on how fudgy you prefer your brownies. The edges should be set while the centre stays slightly soft.
Allow the brownies to cool
- Remove the brownies from the oven and allow them to cool completely in the tin.
Prepare the espresso layer
- Brew strong espresso or coffee and allow it to cool slightly. Dip the sponge fingers quickly into the espresso and arrange them in a single layer on top of the cooled brownie base.
Make the mascarpone cream
- In a mixing bowl, whip the double cream, icing sugar and vanilla extract until soft peaks form. Add the mascarpone and gently fold until smooth and creamy.
- Add the mascarpone topping
- Spread the mascarpone cream evenly over the espresso-soaked sponge fingers.
Finish with cocoa powder
- Dust the top generously with cocoa powder for the classic tiramisu finish.
Chill before slicing
- Place the brownies in the fridge for at least 5 hours but overnight is best, before slicing so the layers set properly.
Video
If you like the look of my Tiramisu Brownies then you should definitely check out the recipes below for some more amazing dessert ideas:
