Decadent Tiramisu Brownies

This decadent tiramisu brownie recipe combines two beloved desserts into one unforgettable treat. The fudgy chocolate base infused with espresso creates the perfect canvas for a cloud-like mascarpone topping that captures all the flavors of classic tiramisu without the fuss of ladyfingers.

I first created these brownies for a dinner party where I wanted something more exciting than plain brownies but less labor intensive than traditional tiramisu. They've since become my signature dessert that friends specifically request when I'm hosting.

Ingredients

• Unsalted butter: creates a rich base that complements the chocolate perfectly
• Dark chocolate: use high quality for the best flavor profile as it's the star ingredient
• Large eggs: provide structure and richness to the brownie base
• Granulated sugar: balances the bitterness of dark chocolate and coffee
• All purpose flour: just enough to give structure without making brownies cakey
• Salt: enhances all the flavors especially the chocolate
• Vanilla extract: adds depth to both the brownie base and cream topping
• Espresso powder: dissolved in hot water infuses coffee flavor throughout look for instant espresso rather than regular instant coffee

• Mascarpone cheese: cold from the refrigerator for the best texture and stability
• Heavy whipping cream: with at least 36% fat content for proper whipping
• Powdered sugar: sweetens while keeping the cream silky smooth
• Vanilla extract: adds warmth and complements the mascarpone beautifully
• Amaretto liqueur: optional but adds that authentic tiramisu flavor
• Cocoa powder: for dusting use Dutch processed for deeper color and flavor

Step-by-Step Instructions

Prepare Your Setup:

Preheat your oven to exactly 350°F and line an 8 inch square baking pan with parchment paper leaving overhang on two sides for easy removal later. The parchment is crucial for clean release of these rich brownies.

Create The Chocolate Base:

Place butter and chopped chocolate in a heatproof bowl over simmering water never letting the bowl touch the water. Stir occasionally until completely smooth with no visible chocolate pieces remaining about 5 minutes. Remove from heat and let cool slightly so it won't cook the eggs.

Mix The Batter:

In a large bowl whisk eggs and sugar vigorously until pale and slightly thickened about 2 minutes by hand or 1 minute with an electric mixer. This creates that signature crackly brownie top. Stir in the cooled chocolate mixture then add the dissolved espresso ensuring it's distributed evenly throughout.

Incorporate Dry Ingredients:

Gently fold in flour and salt with a spatula just until no dry streaks remain. Overmixing will make your brownies tough instead of fudgy. The batter should look glossy and feel relatively thick.

Bake To Perfection:

Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Allow to cool completely in the pan before adding topping.

Prepare The Mascarpone Layer:

In a medium bowl beat cold mascarpone with powdered sugar vanilla and amaretto if using until just combined. In a separate bowl whip the cold heavy cream to stiff peaks being careful not to overwhip. Gently fold the whipped cream into the mascarpone mixture in three additions maintaining as much air as possible.

Assemble The Dessert:

Spread the mascarpone cream evenly over the cooled brownies. Use an offset spatula for the smoothest finish reaching all the way to the edges. Dust generously with cocoa powder using a fine mesh sieve for even distribution.

Set And Serve:

Refrigerate for at least 1 hour or preferably 2 to 3 hours to allow the layers to meld and set properly. Use the parchment overhang to lift the entire dessert from the pan then slice with a clean sharp knife wiping between cuts for the neatest presentation.

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My favorite moment with this recipe was watching my Italian grandmother taste it for the first time. She raised her eyebrows skeptically at the fusion concept then broke into a huge smile after her first bite declaring it "almost as good as the original." Coming from her that was the highest praise possible.

Perfect Timing

The key to this recipe's success lies in patience between steps. After baking allow the brownie layer to cool completely before adding the mascarpone topping. If you rush this step the heat will cause the cream to melt creating a soggy unpleasant texture. I recommend cooling the brownies for at least an hour at room temperature or speed things up with 30 minutes in the refrigerator if you're in a hurry.

Make Ahead Magic

These tiramisu brownies actually improve with time making them perfect for entertaining. You can prepare them up to two days in advance keeping them refrigerated. The flavors meld beautifully and the texture of both layers reaches peak perfection after about 24 hours. Just wait to dust with the final layer of cocoa powder until shortly before serving for the most beautiful presentation.

Serving Suggestions

While these brownies are divine on their own try serving them with a small shot of espresso for an authentic Italian coffee experience. For special occasions add a side of fresh berries particularly raspberries whose tartness cuts through the richness beautifully. During summer months a small scoop of vanilla gelato alongside creates a memorable dessert plate that will impress any guest.

Flavor Variations

The basic recipe offers endless possibilities for customization. Replace the amaretto with Kahlúa for stronger coffee notes or Grand Marnier for a chocolate orange profile. For a holiday version add 1/4 teaspoon peppermint extract to the mascarpone cream and garnish with crushed candy canes instead of cocoa powder. My personal favorite variation includes folding 1/2 cup toasted chopped hazelnuts into the brownie batter for a Nutella inspired twist.

Recipe FAQs

→ Can I make these tiramisu brownies without alcohol?

Yes, you can easily omit the amaretto liqueur from the mascarpone cream topping. The brownies will still have the classic tiramisu flavor profile from the espresso and mascarpone elements. If desired, substitute with 1 teaspoon of almond extract for a similar flavor without the alcohol.

→ How should I store leftover tiramisu brownies?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The mascarpone topping needs refrigeration to maintain its texture and food safety. Let them sit at room temperature for 10-15 minutes before serving for the best flavor and texture.

→ Can I freeze these tiramisu brownies?

Yes, these brownies freeze well. Cut into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ What's the best chocolate to use for the brownie base?

For the richest flavor, use a high-quality dark chocolate with 60-70% cocoa content. This provides the perfect balance of sweetness and deep chocolate flavor that complements the coffee notes and creamy topping.

→ How do I know when the brownies are perfectly baked?

Bake until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should be set, but the center should still be slightly soft. For these brownies, slight underbaking is better than overbaking to maintain their fudgy texture.

→ Can I make these brownies in advance for a party?

Absolutely! These brownies actually improve with time as the flavors meld. Make them 1-2 days before your event and keep refrigerated. The chilling time helps the layers set properly and makes for cleaner slices when serving.