Tiramisu Brownies

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These Tiramisu Brownies have a fudgy brownie base, plenty of espresso soaked ladyfingers and a layer of sweetened mascarpone cheese!

These Tiramisu Brownies were inspired by one of my favorite desserts of all time. If tiramisu is on the dessert menu, I usually can’t resist ordering it. This recipe has a fudgy brownie base with espresso soaked ladyfingers baked into it and a layer of sweetened mascarpone cheese swirled with brownie batter on top. The flavors of the espresso and mascarpone pair so well with the chocolatey brownie. They’re rich, chewy and super decadent!

Looking for more delicious brownie recipes? Try my Cream Cheese Swirl Brownies, Biscoff Brownies or Shortbread Brownies!

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Mascarpone cheese – a soft Italian cheese similar to cream cheese that is used in tiramisu. In this recipe it’s mixed with sugar, an egg and vanilla extract to create the layer of sweetened mascarpone.

Ladyfingers – a light and crispy cookie used in tiramisu. For this recipe they’re soaked in espresso and baked into the brownie batter. They can be found in most grocery stores or online.

Espresso – for soaking the ladyfingers. You can also use strong brewed coffee.

Kahlúa coffee liqueur – gets combined with the espresso to enhance the flavor. It can either be omitted or substituted with dark rum, Marsala wine or Amaretto.

What Makes A Brownie Fudgy?

• Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
• Brown sugar – brown sugar adds extra moisture.
• No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
• Small amount of flour – using too much flour results in brownies with a cakey texture.
• Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

How To Make Tiramisu Brownies

1. Make the Mascarpone Layer: using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened mascarpone cheese and granulated sugar. Add egg and vanilla then mix until just combined. Set aside.

2. Make the Brownie Batter: Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

3. In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.

4. Fold in flour and espresso powder until just combined. Reserve 1/4 cup of brownie batter and mix it with 15 grams (1 tablespoon) of water then set aside. Pour the remaining batter into the prepared pan.

5. Assembly: In a small bowl combine the cooled espresso and Kahlua. Briefly dip the ladyfingers into the espresso then place on top of the brownie batter in an even layer.

6. Carefully spread the mascarpone mixture on top of the ladyfingers then add dollops of the thinned brownie batter and swirl together using a knife or toothpick. Bake the brownies at 350°F for 45 minutes. Store Tiramisu Brownies in an airtight container for up to a week in the fridge.

Pro Tips For Tiramisu Brownies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Don’t overmix the batter after adding the flour. Overmixing can incorporate too much air into the batter which will make them cakey.
• Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
• Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
• Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂