Mascarpone Tiramisu Brownies with Espresso-Soaked Ladyfingers

Combining two beloved desserts—brownies and tiramisu—creates a truly irresistible treat. These tiramisu brownies pair a rich, fudgy brownie base with espresso‑soaked ladyfingers and a light mascarpone cream topping.

This recipe adapts a favorite fudgy brownie into a tiramisu-inspired bar. The process is straightforward: make a dense brownie batter, layer in espresso-dipped ladyfingers, bake, then finish with espresso brushed over the baked brownies and a whipped mascarpone cream. The final result is a delicious hybrid with fudgy texture, coffee notes, and a silky topping.

How To Make Tiramisu Brownies, Step-By-Step Photos

Brownies

1. Melt the butter and chocolate together until smooth.
2. Whisk eggs, sugar, and vanilla until pale and smooth (2–3 minutes).
3. Add cocoa powder and whisk until fully incorporated.
4. Stir in the melted chocolate and butter until the batter is uniform.
5. Fold in flour and salt just until no streaks remain.
6. Spread half the batter into a prepared 8″ square pan lined with parchment.
7. Cube and briefly dip ladyfingers in espresso and arrange them over the batter.
8. Top with the remaining brownie batter and bake until the top is set but the interior is still fudgy (see method for timing).
9. Cool in the pan, then poke small holes and brush or spoon remaining espresso over the surface.

Mascarpone Cream

1. Beat cold mascarpone with powdered sugar and a pinch of salt until smooth.
2. Add vanilla (vanilla bean paste or vanilla extract) and mix on medium speed.
3. Stream in cold heavy whipping cream in 3–4 additions, scraping the bowl between additions.
4. Whip on high briefly until the mixture thickens and holds soft peaks—take care not to overbeat.
5. Spread the mascarpone cream evenly over the cooled brownies and dust with cocoa powder before serving.

Storing & Serving Tiramisu Brownies

These brownies benefit from chilling so the mascarpone cream sets and the flavors meld. Refrigerate in an airtight container for up to one week. For longer storage, freeze for several weeks or up to a couple of months; thaw overnight in the refrigerator or for a couple of hours at room temperature before serving. Serve chilled—dust with cocoa powder a few hours before serving for the best appearance.

I hope you enjoy this hybrid of brownies and tiramisu. If you try the recipe, leaving a review or rating helps others find it and lets me know how it turned out for you. Happy baking!

Love, B

Tiramisu Brownie Recipe

Rich fudgy brownies layered with espresso‑soaked ladyfingers and finished with a whipped mascarpone cream.

• Prep: 45 mins
• Cook: 20 mins (bake 40–45 mins in this recipe)
• Chill/rest: ~4 hrs
• Total: ~5 hrs
• Serves: 16

Equipment

• Stand mixer or hand mixer
• 8″ square pan
• 2 large bowls and 1 small bowl
• Rubber spatula

Ingredients

Brownies

• 170 g salted butter, melted
• 170 g dark or semi‑sweet chocolate (chips or chopped)
• 300 g granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 40 g Dutch‑process cocoa powder
• 90 g all‑purpose flour
• 1/2 tsp fine sea salt
• 5–6 store‑bought ladyfingers, cubed
• 120 mL espresso, room temperature

Mascarpone Cream

• 4 oz (about 1/2 standard tub) mascarpone cheese, cold
• 60 g powdered sugar
• tiny pinch fine sea salt
• 120 mL heavy whipping cream, cold
• 2 tsp vanilla bean paste (or extract)
• Cocoa powder (dutch‑processed recommended) for dusting

Method

Brownies

1. Preheat oven to 325°F (163°C) convection. Grease and line an 8″ square pan with parchment, leaving an overhang.
2. Brew the espresso and let it cool while you prepare the batter. Reserve about ⅓ of the espresso to brush on the baked brownies.
3. In a heat‑proof bowl, combine the butter and chopped chocolate. Microwave in short bursts or melt over a double boiler, stirring until smooth.
4. In a large bowl, whisk together the granulated sugar, eggs, and vanilla vigorously for 2–3 minutes until smooth.
5. Add the cocoa powder and whisk until fully combined.
6. Whisk the melted chocolate mixture into the egg mixture until homogenous.
7. Fold in the flour and salt just until there are no streaks of flour. Spread half of the batter into the prepared pan.
8. Slice the ladyfingers into cubes, dip each briefly (1–2 seconds per side) into the espresso, and arrange over the first layer of batter. Reserve a bit of espresso.
9. Spread the remaining brownie batter over the ladyfingers and bake 40–45 minutes. The top should be thin and crackly and slightly puffed; edges will look set and a bit wrinkled.
10. Tap the pan on the counter; the center should deflate slightly but not be jiggly. When pressed, it should feel soft but not liquid.
11. Cool in the pan for at least one hour. Once cooled, poke holes with a toothpick and brush the surface with the reserved espresso.

Mascarpone Cream

1. Place cold mascarpone, powdered sugar, and a pinch of salt in a bowl. Beat on low‑medium until combined, then increase speed briefly.
2. Add vanilla. With the mixer running, stream in the cold heavy cream in 3–4 additions, scraping the bowl between additions.
3. After all cream is added, increase to full speed for 1–2 minutes until the mixture firms and holds soft peaks. Do not overbeat.
4. Spread the mascarpone cream over the cooled, espresso‑soaked brownies. Refrigerate at least 1 hour to let the cream set.
5. Dust with cocoa powder a few hours before serving for the best presentation. Serve chilled.

Notes

If you don’t have an espresso machine:

• Freshly brewed espresso from a coffee shop works well if you can’t make it at home.
• Espresso powder dissolved in hot water can substitute; mix about 8 g espresso powder into 4 oz (120 mL) hot water, let cool. For a stronger flavor, reduce water and consider adding a splash of coffee liqueur (optional).
• Strong brewed coffee may be used as a last resort—brew it as strong as possible and consider enhancing it with a little liqueur or flavoring.

Nutrition (per serving)

Calories: 339 kcal; Carbohydrates: 36 g; Protein: 4 g; Fat: 21 g; Saturated Fat: 12 g; Sugar: 26 g; Sodium: 168 mg.

Tags

Course: Dessert | Cuisine: Italian‑inspired | Keywords: tiramisu brownies, mascarpone cream, coffee dessert, brownies