Easy Tiramisu Brownies: The Perfect Fusion of Coffee, Chocolate, and Cream

Why You’ll Love This Recipe

These Easy Tiramisu Brownies combine two classic desserts into one irresistible creation. Imagine rich, fudgy brownies infused with espresso, layered with a luscious mascarpone cream topping — all finished with a dusting of cocoa powder. It’s everything you love about tiramisu, with the dense, chocolatey satisfaction of a brownie. I once made these using instant coffee instead of brewed espresso, and the result was just as flavorful, with a subtle coffee aroma that perfectly complemented the chocolate. Whether you’re baking for a dinner party, a special occasion, or just to treat yourself, these tiramisu brownies are a guaranteed hit — elegant, indulgent, and surprisingly easy to make.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides the base structure for the brownies while keeping them dense and fudgy.

Unsweetened cocoa powder – Delivers deep, rich chocolate flavor that balances beautifully with the coffee notes.

Unsalted butter – Adds richness and helps create that signature chewy brownie texture.

Granulated sugar – Sweetens the brownies and contributes to their soft, moist crumb.

Eggs – Bind the batter and give the brownies a slightly fudgy consistency.

Instant espresso powder or strong coffee – Enhances the chocolate flavor and gives the brownies that classic tiramisu essence.

Mascarpone cheese – The star of the tiramisu topping — smooth, creamy, and slightly tangy.

Heavy cream – Whipped together with mascarpone to create a fluffy, light topping.

Vanilla extract – Adds warmth and depth to both the brownie and mascarpone layers.

Powdered sugar – Sweetens the mascarpone layer and gives it a silky texture.

Cocoa powder (for dusting) – A final dusting adds the traditional tiramisu finish and balances the sweetness.

Directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a microwave-safe bowl, melt the butter until smooth. Whisk in the granulated sugar and espresso powder until fully dissolved. Let it cool slightly before whisking in the eggs and vanilla extract.

In another bowl, combine the flour, cocoa powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix. Pour the batter into the prepared pan and spread it evenly.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely before adding the topping.

For the tiramisu cream, beat the mascarpone, heavy cream, powdered sugar, and a touch of vanilla until smooth and fluffy. Spread this mixture evenly over the cooled brownies. Dust generously with cocoa powder using a fine sieve.

Refrigerate for at least 1 hour before slicing to allow the layers to set. Serve chilled for the best texture and flavor.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 9–12 bars.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling/chilling time: 1 hour 30 minutes
Total time: About 2 hours 15 minutes

Storage/reheating

Store tiramisu brownies in an airtight container in the refrigerator for up to 4 days. Serve them chilled for the creamiest texture. If you prefer a slightly softer topping, let them sit at room temperature for 10 minutes before serving. Avoid reheating, as the mascarpone layer is meant to stay cool. You can also freeze them (without the topping) for up to 2 months; thaw, then add the mascarpone layer before serving.

Variations and Customizations

Mocha Tiramisu Brownies
Add an extra teaspoon of espresso powder to the brownie batter for an intense coffee-chocolate fusion.

Baileys Tiramisu Brownies
Add a splash of Baileys Irish Cream to the mascarpone layer for a boozy, decadent twist.

White Chocolate Tiramisu Brownies
Drizzle melted white chocolate over the mascarpone layer before chilling for added richness.

Nutella Swirl Brownies
Swirl a few tablespoons of Nutella into the brownie batter before baking for a hazelnut twist.

Vegan Tiramisu Brownies
Use plant-based butter, dairy-free cream cheese, and coconut cream instead of heavy cream and mascarpone.

Gluten-Free Tiramisu Brownies
Substitute the all-purpose flour with a 1:1 gluten-free flour blend — the texture stays just as fudgy.

Caramel Espresso Brownies
Drizzle salted caramel sauce over the top before dusting with cocoa powder.

Oreo Tiramisu Brownies
Top the mascarpone layer with crushed Oreos for a fun, crunchy variation.

Double Chocolate Tiramisu Brownies
Stir chocolate chips into the batter for an extra gooey bite.

Mini Tiramisu Cups
Layer brownie chunks with mascarpone cream in small glasses for individual servings.

FAQs

Can I use store-bought brownie mix?

Yes! Bake the brownies as directed, let them cool, then add the mascarpone layer for a shortcut version.

What can I substitute for mascarpone?

Cream cheese works in a pinch, though it adds a tangier flavor. Soften it well before mixing.

Can I use brewed coffee instead of espresso powder?

Yes, but reduce the butter slightly to keep the batter from becoming too thin.

How long should the brownies chill before serving?

At least 1 hour to let the topping set and the flavors meld.

Can I make these ahead of time?

Absolutely — they actually taste better the next day once the flavors develop.

Can I make them alcohol-free?

Yes, simply omit any liqueurs or use a splash of vanilla or almond extract instead.

What kind of cocoa powder works best?

Unsweetened Dutch-process cocoa gives the richest chocolate flavor.

Can I freeze tiramisu brownies?

Yes, freeze the brownies before adding the mascarpone topping. Thaw and finish them before serving.

Can I make these in a larger pan?

Yes, double the recipe for a 9×13-inch pan and adjust the baking time by 5–8 minutes.

How should I serve tiramisu brownies?

Serve them chilled with a dusting of cocoa powder or a drizzle of chocolate syrup for extra indulgence.

Conclusion

Easy Tiramisu Brownies are a dreamy marriage of two timeless desserts — the coffee-kissed elegance of tiramisu and the rich decadence of brownies. With their fudgy base, creamy mascarpone layer, and cocoa-dusted finish, they offer a luxurious treat that’s both simple to make and impossible to resist. Perfect for any occasion, these brownies bring together the best of both worlds — and once you taste them, you’ll find every excuse to bake them again.

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