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!!
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!!
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.
With love, from our simple kitchen to yours.
Other Tiramisu Recipes
- 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
- 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.
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
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