These tiramisu brownies are made with a fudgy brownie topped with coffee-soaked ladyfingers, mascarpone cream and cocoa powder.

These brownies are perfect for tiramisu lovers! They are made with a layer of one-bowl brownies recipe that come together in under an hour and is my go to recipe for brownies.
Then, the brownies are cooled completely and topped with coffee soaked ladyfingers. Next, whip up a creamy mascarpone mixture to spread over the coffee-infused layer.
This combination brings all the flavors of classic tiramisu into each bite. To finish them off, a generous dusting of cocoa powder adds that signature touch and an extra hint of richness.
The harmonious blend of flavors—chocolate, coffee, and cream—makes tiramisu brownies irresistibly perfect for any occasion where you want to impress with something special yet comforting.
For more tiramisu variation recipes, check out my Oreo tiramisu, Bailey's tiramisu, lemon tiramisu, strawberry tiramisu, tiramisu cheesecake, and tiramisu cake.
Jump to:
Why this recipe works
- Texture- each bite has a dense, chewy texture of brownies paired with the soft coffee soaked ladyfingers and smooth and luscious creaminess from the mascarpone layer.
- Tiramisu flavor- these brownies have an iconic tiramisu taste. The blend of coffee, cocoa, and creamy mascarpone brings out that delish tiramisu flavor we all love.
- Brownie layer- the fudgy brownie layer is rich and decadent. It gives a deep chocolate flavor that perfectly complements the other layers without overpowering them.
- Coffee soaked ladyfingers layer- placing coffee-soaked ladyfingers between the layers creates an authentic tiramisu experience in these brownies. The ladyfingers absorb just enough coffee to add a soft texture and rich flavor.
- Mascarpone cream layer- this layer is made with only a few simple ingredients and is whipped to medium peaks. Its creamy and light and is the same mascarpone cream used in tiramisu.

Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the brownies
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Espresso powder- use your favorite brand of espresso powder for this. The espresso powder enhances the chocolate flavor and gives it a rich chocolate flavor.
Brown sugar- adds a chewy texture to the brownies. Use light brown sugar for this.
Eggs–to give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two whole eggs and one egg yolk for this to add a creamy and rich texture to the brownies.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– I used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
For the mascarpone cream
Mascarpone cheese- make sure you put your mascarpone cheese at room temperature for at least 30 minutes before making the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie.

Into the melty chocolate mixture, add the granulated sugar, brown sugar, cocoa powder (sifted), espresso powder, vanilla extract, and kosher salt, and mix with a whisk until well combined.
Add the eggs and egg yolk and mix until well combined and smooth.

Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.

Pour the batter into a parchment paper lined 8 by 8 brownie pan and top with more chocolate chunks. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.

For the mascarpone cream
Into a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)

Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Assembly
Dip the ladyfingers in the coffee and layer them over the brownie layer. Top the ladyfinger layer with the mascarpone cream and smooth it out using an offset spatula.

Cover the brownies with plastic wrap and leave in the fridge for at least 3 hours, overnight is better.
Remove the brownies from the fridge and top with a generous layer of cocoa powder. Slice and enjoy.

Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use COLD heavy cream. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Let the mascarpone cheese come to room temperature, it will incorporate a lot easier.
- Do not overmix the cream and mascarpone! If you overmix the cream and mascarpone, it will curdle and will ruin the creaminess of this cream. Whip it until medium peaks form.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.

Faq's
Yes. If you don’t consume caffeine, you can use decaf coffee for this, Make a strong decaf coffee to soak the ladyfingers, and decaf coffee powder for the brownie batter.
Mascarpone cream is an Italian cream cheese that can typically be found in the cheese section of most major grocery stores.
It may be located near other specialty cheeses or Italian ingredients. Some stores also carry it in the dairy aisle alongside other creams and spreads.
Tiramisu is a classic Italian dessert made with ladyfingers soaked in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone cheese, and dusted with cocoa powder.
When baking brownies, it is recommended to use a metal or aluminum pan for even heat distribution and consistent baking results.
Avoid using glass pans, as they may cause the edges of the brownies to overcook before the center is fully baked. Stick to a tried and true metal pan for perfect brownies every time.
Storing
Store this in the fridge in an airtight container to prevent it from soaking the aromas of the fridge. This brownie will last fresh for up to 4 days.
Freezing
Cut the brownies into individual portions for easier storage and thawing.
Wrap each piece tightly in plastic wrap to prevent freezer burn and then place the wrapped brownies in an airtight container or heavy-duty freezer bag. Freeze for up to 2 months.
When you're ready to enjoy them again, simply thaw the brownies in the refrigerator overnight or at room temperature for a few hours before serving.

Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter. Also, swap the heavy cream with vegan heavy cream and the mascarpone cream with vegan mascarpone cream.
Gluten-free- these are easy to make gluten-free! Simply swap the flour with gluten-free flour.
Decaf- if you don't consume coffee, make these cookies with decaf espresso powder.
Variations
Chocolate mascarpone cream- add 2 tablespoon of cocoa powder to the mascarpone cream for chocolate tiramisu brownies.
Serving Tips
Classic cocoa powder topping- dust your tiramisu brownies with a generous layer of cocoa powder. This traditional topping adds a touch of elegance and balances the sweetness with its slight bitterness.
Chocolate shavings- use a vegetable peeler to create delicate chocolate shavings from a dark or milk chocolate bar. Scatter these shavings over the brownies.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- Offset spatula
- Brownie pan
- Whisk Set (pack of 3) to whisk the ingredients together.
More brownies recipes
S'mores Brownies- These S'mores brownies are made with a graham cracker crust and a fudgy brownie layer and topped with a fluffy Swiss meringue.
Dark Chocolate Brownies- These dark chocolate brownies are fudgy and moist and are made with Dutch cocoa powder and high-quality dark chocolate.
Banana Brownies- These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe

Best Tiramisu Brownies
Ingredients
For the brownie layer
- ¾ cup Butter unsalted
- 8 oz Dark chocolate
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon Espresso powder
- 2 Eggs
- 1 Egg yolk
- ⅓ cup Cocoa powder Dutch processed
- ¾ cup Flour
For the mascarpone cream
- 8 oz Mascarpone cheese room temp
- 1 ⅓ cups Heavy cream cold
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
Assembly
- 12 Ladyfingers
- 1 cup Espresso for dipping the ladyfingers
- 2 tablespoon Cocoa powder for the top
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie.
- Into the melty chocolate mixture, add the granulated sugar, brown sugar, cocoa powder (sifted), espresso powder, vanilla extract, and kosher salt, and mix with a whisk until well combined.
- Add the eggs and egg yolk and mix until well combined and smooth.
- Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
- Pour the batter into a parchment paper lined 8 by 8 brownie pan and top with more chocolate chunks. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
- Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.
For the mascarpone cream
- Into a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Assembly
- Dip the ladyfingers in the coffee and layer them over the brownie layer. Top the ladyfinger layer with the mascarpone cream and smooth it out using an offset spatula.
- Cover the brownies with plastic wrap and leave in the fridge for at least 3 hours, overnight is better.
- Remove the brownies from the fridge and top with a generous layer of cocoa powder. Slice and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use COLD heavy cream. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Let the mascarpone cheese come to room temperature, it will incorporate a lot easier.
- Do not overmix the cream and mascarpone! If you overmix the cream and mascarpone, it will curdle and will ruin the creaminess of this cream. Whip it until medium peaks form.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Trina
Literally the best!