These Easy Tiramisu Brownies combine the best of both worlds: rich, fudgy chocolate brownies and the creamy espresso-kissed topping of classic tiramisu. A buttery bittersweet brownie base is infused with instant espresso, then layered with a silky mascarpone and whipped cream topping and finished with a dusting of cocoa powder. They’re perfect for parties, potlucks, holidays, or when you want a fancy dessert that still starts in one simple pan. Whether you love tiramisu, brownies, or both, this recipe delivers café-style flavor right from your oven. Slice them into neat squares for a stunning dessert tray or keep them chilled for a next-level coffee break treat.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Cooling & Topping: ~3 hours (for best slicing)
- Total Time: About 3 hours 45 minutes
- Servings: 12–16 brownies
Ingredients List
For the Brownies
- Cooking spray or butter (for greasing the pan)
- 8 oz bittersweet chocolate (70% cacao), finely chopped
- or 8 oz bittersweet chocolate chips (about 1⅓ cups)
- 8 tbsp (1 stick) unsalted butter, cut into small pieces
- ⅔ cup granulated sugar
- ½ cup packed dark brown sugar
- 3 large eggs
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ½ cup all-purpose flour
- ¼ tsp baking powder
For the Tiramisu Topping
- 8 oz mascarpone cheese, at room temperature
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 1 tbsp unsweetened cocoa powder (for dusting)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 8×8-inch square baking pan (metal preferred)
- Parchment paper
- Medium saucepan
- Mixing bowls
- Hand mixer or stand mixer (for topping)
- Whisk
- Rubber spatula
- Fine mesh strainer (for cocoa dusting)
- Sharp knife & cutting board
Step-by-Step Beginner-Friendly Instructions
1. Prepare the pan
- Heat oven to 350°F (175°C).
- Line the bottom and two opposite sides of an 8×8-inch pan with parchment so it overhangs (for easy lifting later).
- Lightly coat parchment and exposed pan sides with cooking spray or butter.
2. Make the brownie batter
- In a medium saucepan over low heat, melt the chopped chocolate and butter, stirring often until smooth (2–3 minutes). Remove from heat.
- Whisk in ⅔ cup granulated sugar and ½ cup dark brown sugar until combined (it will look grainy—this is normal).
- Whisk in the eggs one at a time, mixing well after each.
- Whisk in 2 tsp instant espresso powder, 1 tsp vanilla, and ½ tsp kosher salt until the mixture is glossy and smooth.
- Add ½ cup flour and ¼ tsp baking powder. Stir with a spatula just until no streaks of flour remain.
3. Bake the brownies
- Pour the batter into the prepared pan and spread into an even layer.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let brownies cool completely in the pan, about 3 hours—this helps them set for clean slices and supports the topping.
4. Make the tiramisu topping
- In a medium bowl, beat 8 oz mascarpone and 1 cup cold heavy cream with a hand mixer on medium speed until soft peaks form.
- Add ¼ cup powdered sugar, 1 tsp vanilla, and 1 tsp instant espresso powder. Beat again until slightly firmer peaks form (spreadable but not stiff).
5. Assemble & finish
- Spread the mascarpone cream evenly over the cooled brownies in the pan.
- Use the parchment overhang to lift the whole slab onto a cutting board.
- Place 1 tbsp unsweetened cocoa in a fine mesh strainer and dust evenly over the top.
- Slice into 12–16 pieces, wiping the knife clean between cuts for neat layers.
Store brownies covered in the fridge until ready to serve.
Pro Tips
- Make ahead: These are even better after chilling a few hours so the flavors meld.
- Swap mascarpone: Use full-fat cream cheese if you can’t find mascarpone (room temp for smooth mixing).
- Stronger coffee vibe: Add a tiny extra pinch of espresso powder to the topping for a more intense tiramisu flavor.
- Neat layers: Ensure brownies are completely cool before topping, or the cream layer can melt and slide.
Nutrition Table (Estimated)
Per brownie (cut into 16):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 brownie | 260 | 4g | 27g | 15g | 1g | 20g |
Disclaimer (Nutrition): These values are estimates based on typical ingredients and may vary with exact brands and serving sizes. For precise dietary needs, please use your own nutrition calculator or speak with a nutrition professional.
Easy Tiramisu Brownies
Ingredients
Method
- Heat oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang. Grease with cooking spray or butter.
- Melt chocolate and butter in a saucepan over low heat, stirring until smooth. Remove from heat.
- Whisk in granulated sugar and brown sugar. Add eggs one at a time, whisking after each.
- Add espresso powder, vanilla, and salt. Whisk until glossy.
- Stir in flour and baking powder until just combined. Spread batter in the pan.
- Bake for 25–30 minutes, until a tester comes out with a few moist crumbs. Let cool completely (about 3 hours).
- For topping, beat mascarpone and cream until soft peaks. Add sugar, vanilla, espresso powder and beat to firm peaks.
- Spread topping evenly over cooled brownies. Lift slab from pan using parchment.
- Dust with cocoa powder. Slice into 12–16 squares, wiping knife between cuts.
Nutrition
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These Easy Tiramisu Brownies are the perfect mashup dessert: all the rich, chocolatey chew of a classic brownie plus the creamy, coffee-infused elegance of tiramisu. They’re surprisingly simple to make, chill beautifully, and slice into impressive squares for any celebration or sweet craving. If you love layered desserts that look fancy but start with basic ingredients, this recipe absolutely deserves a spot on your “must-bake” board.