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A close-up of a fudgy tiramisu brownie with creamy mascarpone topping, held in a hand with red nail polish. A bite has already been taken, showing the rich, gooey texture of the brownie. Perfect indulgent coffee-flavored dessert.

Tiramisu Brownie

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This tiramisu brownies mash-up brings together a rich, fudgy chocolate base and a creamy mascarpone topping, with just a touch of espresso to deepen the flavor. Perfect for special occasions, coffee lovers, or anyone craving a decadent treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 12 hours
Total Time 12 hours 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American, Italian
Ingredients Method

Ingredients
 
 

For the brownie base:
  • 5.3 oz dark chocolate (70% cocoa recommended)
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 3 large eggs
  • ⅔ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • 1 Tbsp freshly brewed espresso
  • 8 –10 ladyfingers
For the tiramisu layer:
  • 3 large eggs separated
  • ⅔ cup powdered sugar
  • 9 oz mascarpone cheese
  • 8 –10 ladyfingers optional, depending on preference
  • Unsweetened cocoa powder for dusting

Method
 

Make the brownie base
  1. Melt the chocolate and butter together over a double boiler or in the microwave until smooth.
  2. Stir in the sugar, vanilla, and espresso.
  3. Beat in the eggs one at a time.
  4. Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
  5. Pour the batter into a parchment-lined 8×8 inch baking pan.
  6. Press the ladyfingers lightly into the batter, then smooth the top.
  7. Bake at 350°F (175°C) for 20–25 minutes, until the center is just slightly fudgy. Let cool completely.
Make the tiramisu cream
  1. Beat the egg yolks with half of the powdered sugar until pale and creamy. Fold in the mascarpone.
  2. In a separate bowl, whip the egg whites with the remaining powdered sugar until stiff peaks form.
  3. Gently fold the whipped whites into the mascarpone mixture.
Assemble
  1. Spread the tiramisu cream evenly over the cooled brownie base.
  2. Chill for at least 4 hours (ideally overnight) to allow the flavors to meld and the cream to set.
  3. Just before serving or photographing, dust generously with cocoa powder.

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