Tiramisu Brownies (3 Layer Recipe with Mascarpone)
This post may contain affiliate links. Please read my disclosure policy.
Tiramisu Brownies: where chocolatey brownies meet creamy tiramisu! Rich dark chocolate, flavorful espresso, and creamy mascarpone cheese are all there — plus cream cheese and lady fingers to boot! Try not to eat the entire pan of these coffee brownies as soon as they come out of the oven!!
Add this to your list of favorite desserts! Brownie recipes like this make the best homemade brownies because of that added tiramisu layer.
Coffee lovers will agree that the deep chocolate flavor paired with the intense flavor is what has them coming back for more of this beloved dessert.
This Tiramisu brownie recipe is one that everyone asks me about, and then always tells me it’s their new favorite dessert.
The next time that you want to make a unique dessert that still has the texture of cakey brownies, this recipe is one of the best things to bake!
Table of Contents
Tiramisu Brownies
Picture this: the fudgy goodness of brownies paired with the elegant and luscious flavors of tiramisu.
That’s exactly what you can expect when you bite into these coffee brownies — my latest take on this delectable dessert!!
You’ve got your classic tiramisu, my special Tiramisu Cake, this ice cream cake version, and another recipe that’s bursting with peanut butter and chocolate.
Hey, I told you I love the stuff!
The rich, chocolatey brownie layer complements the creamy, coffee-infused lady fingers and mascarpone in the best way you could ever imagine.
Add this one to your recipe box and you won’t regret it! Brownies with coffee in them are an absolute dream!!
Ingredient Notes and Substitutions
- Brownie Mix – I’m using a dark chocolate brownie mix for this recipe because I love the complex flavor. You could also use regular chocolate!
- Ladyfingers – A key ingredient in any good tiramisu recipe, you’ll soak the ladyfinger cookies in espresso for these brownies with coffee.
If you can’t find them at your local supermarket, you can use sliced pound cake or sponge cake instead. - Espresso Powder – Needed to get that coffee flavor! You could also use instant coffee powder, but the flavor won’t be as intense.
- Mascarpone & Cream Cheese – Light and slightly sweet, mascarpone is a type of Italian cheese that is almost always used in tiramisu.
Mix it with cream cheese for a rich and creamy texture. - Powdered Sugar – I like using powdered sugar instead of granulated as it combines a lot more easily!
Tips for Making Brownies with Coffee
- Not all espresso is created equal.
If you love intense coffee flavor as much as I do, you’re going to want to use a high-quality espresso powder for the best results!
You’ll get a much bolder flavor, and it will dissolve more easily in hot water. Score!
- Layer with care.
When you add the coffee-infused ladyfingers on top of the brownie layer, make sure to press down gently.
Don’t go overboard, but they need to be secure enough to support the other ingredients you add on top. This will create a sturdy base for the mascarpone layer!
- Don’t forget the extra brownie layer on top.
I love adding more brownie batter to the top of my tiramisu brownies to create a marbled effect like you typically find on cheesecake brownies.
Make sure to use a light hand and a figure-eight motion with your knife. This way, you won’t overmix the layers but you’ll still get the gorgeous swirled end result!
Storing and Reheating Leftovers
Keep brownies in an airtight container in the refrigerator. When properly stored they will keep for 3-4 days.
If you like a warm brownie (who doesn’t?), pop one in the microwave in 30-second bursts until heated through.
You can also freeze tiramisu brownies for up to 3 months. Serve chilled once thawed in the refrigerator, or let them come to room temperature before reheating.
Kitchen Tools You Will Need
- 9x9 Pan
- Parchment paper – So your coffee brownies don’t stick to the pan!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
Coffee Brownies FAQ
You can, but mascarpone has such a distinct flavor and texture, that the overall taste and consistency will be a bit different.
Omitting the mascarpone completely would give you a more cheesecake brownie-like flavor which, quite honestly, would also be delicious!
The key is to dip them in the espresso mixture rather than soaking them.
A light and quick dip will help them keep their cake-like texture, plus they won’t fall apart or become soggy.
Absolutely! In fact, some at-home bakers say that letting the brownies chill in the fridge for a few hours before baking makes them even more tasty.
The flavors will have longer to meld together, resulting in some seriously delicious brownies. Just note that the ladyfinger layer may soften a bit over time.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Tiramisu Recipes
Tiramisu Brownies (3 Layer Recipe with Mascarpone)
Ingredients
- 1 18-ounce box of dark chocolate brownie mix
- 3 tablespoons espresso powder, divided
- 4 large eggs, divided
- 1/2 cup 1 stick salted butter, melted
- 1 cup hot water, divided
- 1 cup dark chocolate chips
- 1 7 ounce package of ladyfingers
- 1 8 ounce package of mascarpone cheese
- 1 8 ounce tub of cream cheese spread
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking dish with parchment paper or baking spray.
- Whisk together the brownie mix and 1 ½ Tablespoons of espresso powder in a large mixing bowl.
- Add 2 large eggs, the melted butter, and ¼ cup hot water and mix until smooth.
- Fold in the dark chocolate chips and then spread about ⅔ of the brownie batter into the bottom of the prepared baking pan.
- Mix the remaining 1 ½ Tablespoons of espresso powder and ¾ cup of hot water in a shallow dish until the powder is dissolved.
- Dip the ladyfingers, one at a time, in the espresso mixture and then press, top-down, into the brownie batter.
- Whip the mascarpone cheese, cream cheese spread, and powdered sugar until light and fluffy using a hand or stand mixer and a large mixing bowl.
- Fold the remaining 2 large eggs into the cheese mixture until smooth and combined.
- Spread the cheese mixture evenly over the ladyfingers.
- Scoop dollops of the remaining brownie mixture over the top of the mascarpone layer and then swirl them together gently with a knife.
- Bake for 45-55 minutes or until a toothpick inserted into the middle comes out without any dough and the top begins to get golden brown and cracks.
- Allow to cool for at least 15-20 minutes before cutting into squares and serving.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023, updated and republished October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Just pulled these out of the over and they are amazing!!! I had to wait a little bit for them to cool but had to have one warm with a scoop of vanilla ice cream! The best brownies ever!!
Wow, just made these Tiramisu Brownies, and they are out of this world! The combination of chocolate and espresso is perfect, and Donna and Chad really know their stuff.
Hi Skylar!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn
Made these twice and they are amazing! The espresso powder adds so much flavor.
Hi Karen!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn