Easy Tiramisu Brownies Recipe: Fudgy, Coffee-Mascarpone Bars

Imagine a pan of fudgy, chocolatey brownies soaked with a gentle kiss of espresso and finished with a cloudlike layer of mascarpone cream. That’s exactly what these Easy Tiramisu Brownies deliver—two beloved desserts teaming up in one cozy, crowd-pleasing treat. You’ll get the deep cocoa richness of a brownie, the aromatic lift of coffee, and the silky, lightly sweet topping that makes tiramisu so irresistible. This recipe is beginner-friendly yet impressive, and it’s perfect for everything from weeknight cravings to special-occasion dessert tables.

Why These Easy Tiramisu Brownies Will Win You Over

These brownies are all about balance: a rich, fudgy base, a fragrant coffee soak that brings the tiramisu vibe, and a pillowy mascarpone cream that’s not overly sweet. They look sophisticated but are simple to make, and the chilling time does most of the heavy lifting for you. Better yet, they slice like a dream and hold up beautifully for gatherings. If you’re a brownie person and a tiramisu person, consider this your new signature dessert.

What You’ll Need for Easy Tiramisu Brownies

For the Brownie Base

• Unsalted butter (1/2 cup / 113 g): Adds moisture and richness for a fudgy texture.
• Semi-sweet chocolate, chopped (6 oz / 170 g): Melts into the batter for deep chocolate flavor.
• Granulated sugar (3/4 cup / 150 g): Sweetens and helps achieve that shiny brownie top.
• Light brown sugar (1/2 cup / 100 g): Adds moisture and a hint of caramel depth.
• Large eggs (3): Bind the batter and contribute to the fudgy chew.
• Vanilla extract (1 tsp): Rounds out chocolate and coffee notes.
• All-purpose flour (3/4 cup / 95–100 g): Provides structure without making the crumb cakey.
• Unsweetened cocoa powder (1/3 cup / 35 g): Boosts chocolate intensity.
• Instant espresso powder (1 tsp): Enhances chocolate flavor with a subtle coffee background.
• Fine sea salt (1/2 tsp): Balances sweetness and sharpens flavors.
• Optional chocolate chips (1/2 cup / ~85 g): Extra melty pockets of chocolate goodness.

For the Espresso Soak

• Strong brewed espresso or very strong coffee (1/3 cup / 80 ml): The signature tiramisu flavor.
• Coffee liqueur or Marsala (2 tbsp, optional): Adds warmth and depth, classic to tiramisu.
• Granulated sugar (2 tbsp): Softens the coffee’s bitterness for a balanced soak.
• Vanilla extract (1/2 tsp): Adds a gentle aromatic finish.

For the Mascarpone Cream

• Mascarpone cheese, cold (8 oz / 226 g): The star of tiramisu—silky and rich.
• Heavy cream, very cold (1 cup / 240 ml): Whips into a light, stable topping.
• Powdered sugar (1/2 cup / 60 g): Sweetens without graininess.
• Vanilla extract (1 tsp): Complements the creamy topping.
• Pinch of salt: Keeps the sweetness in check and flavors focused.
• Unsweetened cocoa powder (for dusting): A classic tiramisu finish.
• Optional dark chocolate shavings: Adds flair and a little crunch on top.

How to Make Easy Tiramisu Brownies, Step by Step

1. Prep your pan and oven: Preheat to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Melt chocolate and butter: In a heatproof bowl, combine butter and chopped chocolate. Melt gently over a double boiler (or in the microwave in short bursts), stirring until smooth. Let cool for 3–4 minutes so it doesn’t scramble the eggs.
3. Whisk in sugars: Add granulated and brown sugars to the melted chocolate mixture and whisk until glossy and combined.
4. Add eggs and vanilla: Whisk in eggs one at a time, mixing well after each addition. Stir in vanilla. The batter should look thick and shiny.
5. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, espresso powder, and salt. Fold into the chocolate mixture until just combined. If using, gently fold in chocolate chips. Do not overmix.
6. Bake: Spread the batter evenly in the prepared pan. Bake 22–26 minutes, or until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. The center should look set but still fudgy.
7. Cool slightly: Place the pan on a cooling rack and let the brownies cool for 10–15 minutes.
8. Make the espresso soak: Stir hot espresso with sugar until dissolved. Add vanilla and optional liqueur. Let the mixture cool to warm—not hot.
9. Soak the brownies: Use a skewer or fork to poke small holes across the surface. Brush or spoon the coffee mixture evenly over the warm brownies, concentrating on the center. Go slowly so it absorbs instead of pooling.
10. Cool completely: Allow the coffee-soaked brownies to reach room temperature on the rack (about 30–40 minutes). Chilling briefly (15 minutes) helps the top set for spreading.
11. Make mascarpone cream: In a bowl, whisk the mascarpone with powdered sugar, vanilla, and a pinch of salt until smooth—about 30 seconds. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain. Do not overmix or it may loosen.
12. Top and finish: Spread the mascarpone cream over the cooled, soaked brownies. Smooth the top. Dust generously with cocoa powder and add chocolate shavings if you like.
13. Chill to set: Refrigerate at least 2–3 hours, or until the topping is set and slices cleanly. Overnight is even better.
14. Slice and serve: Lift the brownies out using the parchment. Warm a sharp knife under hot water, wipe dry, then slice into neat squares, wiping the knife between cuts. Enjoy chilled or slightly cool.

Time & Prep Breakdown

• Active prep: 25–30 minutes (batter, soak, topping)
• Bake time: 22–26 minutes
• Cooling before topping: 40–55 minutes (includes brief chill if desired)
• Chill time: 2–3 hours minimum; overnight recommended for best slices
• Total time: About 3.5–4.5 hours including chilling
• Yield: 16 small squares or 9 generous portions from an 8-inch pan

When it’s ready: The mascarpone layer should feel softly set to the touch and hold clean edges when sliced. If the cream smears, chill longer.

Pro Tips for Sweet Success

• Use cold dairy for the topping. Cold mascarpone and very cold heavy cream whip up faster and stay stable.
• Don’t overbake the brownies. Pull them when a few moist crumbs cling to a toothpick—overbaking leads to dry edges that don’t absorb the coffee well.
• Let the coffee cool slightly. Warm (not hot) coffee soaks in evenly without melting the top surface.
• Apply the soak gradually. A brush works beautifully to control moisture and prevent sogginess.
• Fold, don’t whisk, the mascarpone cream. Folding keeps the texture airy and prevents deflation.
• Chill thoroughly. Patience pays off: a well-chilled pan slices more cleanly and looks bakery-worthy.
• Flavor to taste. Adjust the coffee soak’s sweetness or liqueur level to your preference; taste before brushing on.
• Line with parchment. Overhangs act like handles so you can lift the whole slab out intact.

Nutrition at a Glance

Approximate per serving (1 of 16), without optional chocolate chips and liqueur. Values will vary based on brands and exact measurements.

Note: Adding chocolate chips or using coffee liqueur will increase calories and sugars slightly.

Your Questions, Answered

Can I make these without alcohol?

Absolutely. Simply omit the liqueur and use the espresso, sugar, and vanilla as directed. You’ll still get that classic tiramisu aroma and flavor without the alcohol.

What if I can’t find mascarpone?

You can mimic the texture by using 8 oz (226 g) full-fat cream cheese softened to room temperature, mixed with 2 tablespoons sour cream and 2 tablespoons heavy cream until smooth, then fold in the whipped cream and proceed as written. The flavor will be slightly tangier but still delicious.

Can I make these ahead or freeze them?

These are great make-ahead bars. Assemble them a day in advance and keep refrigerated; they’re best within 2–3 days. For longer storage, freeze the brownie base (without topping) up to 3 months, then thaw, soak with coffee, top with mascarpone cream, and chill. The finished bars can be frozen in a pinch, but the cream may lose some silkiness after thawing.

A Sweet Send-Off

There’s something undeniably comforting about a dessert that feels familiar yet special. These Easy Tiramisu Brownies do exactly that—rooted in the coziness of a brownie, lifted by espresso, and crowned with a velvety cream that makes every bite feel celebratory. Whether you’re sharing them at a dinner party or savoring a square with your afternoon coffee, I hope they bring a smile to your face and a little extra warmth to your kitchen. Bake them once, and you might just find yourself inventing excuses to make them again.