Decadent Tiramisu Brownies for Coffee & Chocolate Lovers

Decadent Tiramisu Brownies for Coffee & Chocolate Lovers

Easy tiramisu brownies recipe—fudgy brownies meet creamy tiramisu in the ultimate dessert mash-up.

Course Dessert

Cuisine American, Italian

Prep Time 30

Cook Time 2 30

Total Time 3

Servings servings

Calories 764kcal

Author Savory Thoughts

Equipment

Mixing Bowl
Hand Mixer
8x8 Baking Pan

Ingredients

To make the espresso brownie (bottom):

½ cup unsalted butter
1 cup semi-sweet chocolate chips chopped
1 tablespoon espresso powder
1 ¼ cups granulated sugar; I used cane sugar
3 large eggs at room temperature
1 teaspoon pure vanilla extract
½ cup dark unsweetened cocoa powder
¼ teaspoon salt
1 tsp. Belans
½ cup all-purpose flour

For the coffee-soaked (lady) Vienna fingers:

⅔ cup strong coffee room temperature
12 Vienna fingers or Savoiardi lady fingers

For the mascarpone cream topping:

8 oz cold mascarpone cheese if you don’t have mascarpone cheese, you can use cream cheese
⅓ cup powdered sugar
1 teaspoon pure vanilla extract
1 cup cold heavy whipping cream
cocoa powder (for dusting on top)

Instructions

Make the Brownie Layer: Melt butter and chocolate over medium low heat. Transfer the melted chocolate butter mixture to a large bowl. Whisk in sugar, then eggs one at a time. Next add the vanilla extract, espresso powder, Belans, and cocoa.
It’s normal to see the mixture appear grainy. Finally, add the all-purpose flour.
Lastly, whisk in the flour until there are no streaks. If you mix the brownies too much, they will turn out rough. Bake for 28-30 minutes or until just set.
Set the oven to 350F. Spread butter on an 8x8 or 8x8x2 inch baking pan and line the bottom and edges with parchment paper. You should leave some extra parchment paper hanging over the edges of the pan so that you can easily remove the brownie later.
The brownie is done when the surface or top layer no longer appears wet. The middle should also be set – when a toothpick is inserted, it should come out moist and fudgy with light crumbs, but liquid should not be visible.
Prepare the Cookies: Dip Vienna fingers (or homemade lady fingers) quickly in cooled coffee (don’t let them get mushy) and layer them right on top of the cooled brownies. Set aside.
Whip the Mascarpone Cream: Beat mascarpone, powdered sugar, vanilla, and whipped cream form a light stiff peak topping. Spread evenly over the cookies.
Refrigerate the layered brownie for a minimum of one hour, or until the topping has solidified.
Finish with Cocoa Powder: When ready to cut and serve, remove the layered brownies by pulling out the parchment and being careful to not disrupt the brownie, then place it on a cutting board.
Dust the top generously with cocoa powder.
Slice & Enjoy: The layers look stunning when cut—fudgy bottom, coffee-soaked middle, creamy top.

Notes

Tips for Success

Don’t Overbake the Brownies: You want them fudgy, not dry. Pull them out when a toothpick comes out with moist crumbs.
Quick Cookie Dip: A fast dunk in coffee is enough. Oversoaking makes them soggy.
Chill Before Cutting: At least 2 hours in the fridge helps the layers set beautifully.
Use Good Cocoa: Quality cocoa powder really shines here, especially in the final dusting.

How to Store and Reheat

Refrigerate: Store tiramisu brownies in an airtight container in the fridge for up to 4 days. The cream topping needs to stay cold.
Freeze: You can freeze them without the cream layer. Add the topping fresh after thawing.
Reheating? Not Necessary: These brownies are best served chilled, just like tiramisu.

Pairing Options

After-Dinner Dessert: Serve these alongside espresso, cappuccino, or even an Irish coffee.
Wine Pairing: A sweet dessert wine like Moscato or a bold red like Cabernet Sauvignon balances the richness.
Casual Treat: A cold glass of milk never fails with brownies—fancy or not.

*** Calories are estimated per serving.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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