Easy Tiramisu Brownies

Silky mascarpone topping, rich espresso-soaked brownies, simple, bakery-level dessert

A crackly-topped brownie gets brushed with espresso and capped with cloud-light mascarpone cream, then finished with a cocoa dusting like classic tiramisu.

Why You’ll Love It

• Brownie + tiramisu fusion: All the Simple Tiramisu flavors on fudgy Desserts Brownies—a true crowd-pleaser for Delish Desserts.
• Fast, forgiving method: One bowl for brownies, no water bath, and a whipped tiramisu topping that sets soft and sliceable.
• Late-night friendly: Pantry staples and a 30-minute bake—perfect for Late Night Baking Recipes.
• Scale it down: Built-in mini and single-serve options for Dessert Recipes For One Person.
• Flexible base: Use scratch brownies or a box—great for Recipes With Brownies and Good Homemade Desserts.

Ingredients (notes only)

Brownie Base

• Unsalted butter, sugar, eggs, vanilla—classic fudgy structure.
• Cocoa powder + a little flour—keeps it rich and dense.
• Instant espresso powder + salt—amps the chocolate flavor.
• Optional chopped dark chocolate—extra gooey pockets.

Espresso Soak

• Hot espresso or strong coffee, tiny bit of sugar, splash of rum or extract—signature tiramisu note.

Tiramisu Topping

• Mascarpone (not low-fat), cold heavy cream, powdered sugar, vanilla, pinch of salt—whipped to soft peaks.
• Cocoa powder for dusting.

Step-by-Step Instructions

1. Heat & prep: Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment, overhang for lifting.
2. Make brownies: Melt butter; whisk in sugar, espresso powder, vanilla. Whisk in eggs until glossy. Sift in cocoa, flour, and salt; fold just to combine. Fold in chocolate (optional).
3. Bake: Spread in pan. Bake 24–28 minutes until the top is set and a tester comes out with moist crumbs (not wet). Cool completely in pan.
4. Espresso soak: Stir espresso, sugar, and rum/extract. Brush the cooled brownie top evenly so it’s moist but not soggy.
5. Whip tiramisu topping: Beat cold mascarpone briefly to smooth. In a separate bowl, whip cold cream, powdered sugar, vanilla, and salt to soft peaks. Fold into mascarpone until silky.
6. Top & chill: Spread cream over brownies. Dust generously with cocoa. Chill 30–60 minutes to set.
7. Slice: Lift, wipe a warm knife between cuts, and slice into 16 squares. Keep chilled; serve slightly cool.

Pro Tips

• Don’t overbake: Pull brownies when edges are set but center still fudgy.
• Cold ingredients for the topping: Warm mascarpone can curdle. Keep it cold and whip just to soft-medium peaks.
• Right soak: Aim for a glossy, fragrant surface—if puddling, you used too much.
• Box-mix shortcut: Bake one 18–19 oz brownie mix in a 9×9 pan; continue from the espresso soak step.
• Clean cuts: Chill 45+ minutes and use a long, hot knife, wiping between slices.

Variations (mapped to interests)

• Mini Tiramisu Brownie Bites (Mini Smores Pie → mini vibe, single serve): Bake in mini muffin tins; pipe cream on top, dust cocoa.
• Tiramisu Brownie for One (Dessert Recipes For One Person): Microwave mug brownie (2 Tbsp flour, 2 Tbsp sugar, 1 Tbsp cocoa, pinch salt, 2 Tbsp milk, 1 Tbsp oil, ¼ tsp vanilla) 60–90 sec; spoon on mascarpone whip and cocoa.
• Mocha Marshmallow Dream (Chocolate Fudge Marshmallow Cream energy): Add a thin marshmallow layer under the cream, torch lightly.
• Extra-Delish Hazelnut (Nice Dessert Recipes): Stir ½ cup chopped roasted hazelnuts into the batter; finish with shaved chocolate.

How to Serve

Square on a chilled plate with extra cocoa, chocolate curls, and a tiny espresso. For parties, slice into bite-size bars and pipe a rosette of cream on each.

Make Ahead & Storage

• Fridge: Covered up to 3 days.
• Freeze: Freeze bars without cream (up to 2 months). Add topping after thawing overnight in the fridge.
• Room temp: Keep topped bars out no longer than 2 hours; mascarpone is perishable.

FAQs

Can I replace mascarpone with cream cheese?
Yes—use full-fat cream cheese, softened, whipped smooth, then lighten with whipped cream. Flavor will be tangier than classic tiramisu.

No espresso at home?
Use strong instant coffee dissolved in hot water; add ¼ tsp cocoa to deepen color.

How do I avoid a grainy topping?
Keep everything cold, don’t over-beat mascarpone, and fold in the whipped cream gently.

Simple Nutrition (estimate per bar, 1 of 16)

Calories 290 • Carbs 29g • Fat 18g • Protein 4g • Sugar 23g • Sodium 120mg

Sarah

Easy Tiramisu Brownies

Fudgy brownies brushed with espresso and topped with silky mascarpone cream—dust with cocoa for a brownie–tiramisu mashup that feels bakery-made.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 28 minutes mins

chill time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American-Italian

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

• 10 tbsp unsalted butter (140 g)
• 1.25 cups granulated sugar (250 g)
• 2 large eggs + 1 yolk, room temp
• 1 tsp vanilla extract
• 0.75 cup unsweetened cocoa powder (75 g)
• 0.5 cup all-purpose flour (65 g)
• 1 tsp instant espresso powder
• 0.5 tsp fine salt
• 3 oz dark chocolate, chopped (85 g, optional)
• 0.33 cup hot espresso or strong coffee (80 ml)
• 1 tbsp sugar
• 1 tbsp dark rum or ½ tsp rum extract (optional)
• 8 oz mascarpone, cold (226 g)
• 1 cup heavy cream, cold (240 ml)
• 0.33–0.5 cup powdered sugar (40–60 g), to taste
• 1 tsp vanilla extract
• 1 pinch fine salt
• unsweetened cocoa powder, for dusting

Equipment

• 9×9-inch baking pan
• whisk
• mixing bowls
• offset spatula

Method

• Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
• Melt butter. Whisk in sugar, then eggs and yolk until glossy. Stir in vanilla and espresso powder.
• Sift in cocoa, flour, and salt; fold just until combined. Fold in chocolate if using.
• Bake 24–28 minutes until set at edges and a tester shows moist crumbs. Cool fully in pan.
• Combine espresso, sugar, and rum/extract. Brush evenly over cooled brownie surface.
• Beat mascarpone 10–15 seconds to smooth. Whip cream, powdered sugar, vanilla, and salt to soft peaks; fold into mascarpone.
• Spread mascarpone cream over brownies, dust with cocoa powder. Chill 30–60 minutes.
• Lift brownies from pan with parchment and slice into 16 bars using a warm knife.

Nutrition

Calories: 290kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 120mgPotassium: 160mgFiber: 2gSugar: 23gVitamin A: 500IUCalcium: 40mgIron: 1.5mg

Notes

Box-mix option: Bake one 18–19 oz mix in a 9×9 pan; proceed from Step 5. Cream cheese swap: Use 8 oz full-fat cream cheese; whip very smooth before folding in whipped cream. For one: Make a mug brownie; top with a spoonful of mascarpone whip. Equipment: 9×9 pan, whisk, bowls, offset spatula.

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