Description

There’s something extraordinary that happens when cultures collide in the kitchen—especially when those cultures happen to be Italian and American. Imagine the deep, fudgy embrace of a classic brownie paired with the creamy sophistication of a traditional tiramisu. That’s the heart and soul of tiramisu brownies.

I first discovered tiramisu brownies at a family gathering around the holidays. My cousin, a passionate home baker who spent a summer in Florence, wanted to merge her two dessert loves: dense American brownies and the smooth, coffee-laced mascarpone layers of Italy’s iconic tiramisu. When she pulled the pan from the fridge, revealing neat layers dusted with cocoa and soaked with espresso, I knew we were about to experience something special.

Since then, this has become a go-to dessert in our family for celebrations, potlucks, or those colder months when a slice of comfort is all you crave. Each bite tells a story—rich with cocoa, warm with coffee, and so luxuriously creamy you close your eyes just to taste it fully. The way the layers meld together after a night in the fridge, the way the mascarpone gently cradles the spongey ladyfingers—it’s a dessert that lingers in memory long after the last bite.

Let’s walk through the magic of creating tiramisu brownies in your own kitchen.

Ingredients

Scale

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the Tiramisu Cream Layer:

1 cup mascarpone cheese, softened

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For Assembly:

1/2 cup strong brewed espresso or coffee, cooled

12–14 ladyfinger cookies (savoiardi)

Unsweetened cocoa powder, for dusting

Instructions

Step 1: Prepare the Brownie Base

Start by preheating your oven to 350°F (175°C) and greasing an 8-inch square baking pan. I like to line the bottom with parchment paper for easier removal.

In a saucepan or microwave-safe bowl, melt the butter. Stir in the granulated sugar, then beat in the eggs one at a time. Add vanilla extract and mix until glossy.

Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined—don’t overmix or you’ll lose that soft, chewy brownie texture.

Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20–25 minutes. The center should still be slightly soft, and a toothpick should come out with a few moist crumbs.

Let the brownies cool completely on a wire rack. This part is crucial—warm brownies will melt the mascarpone cream.

Step 2: Make the Mascarpone Layer

In a bowl, whip the mascarpone cheese until smooth and creamy. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Fold the whipped cream into the mascarpone gently until fully incorporated. The mixture should be light and airy, but rich.

Step 3: Assemble the Layers

Brush the cooled brownie surface generously with the cooled espresso. You want that deep, roasted coffee flavor to seep into every bite.

Lay the ladyfingers snugly across the surface. Break them in half or trim them if needed to create a flat layer. Brush them again with more espresso until just saturated.

Spread the mascarpone mixture evenly over the ladyfingers. Use a spatula to smooth it into a thick, even layer.

Dust the top with unsweetened cocoa powder using a fine mesh sieve.

Cover and refrigerate for at least 4 hours, preferably overnight. This lets all the layers harmonize beautifully.

Notes

Brownie base can be made a day ahead and refrigerated before assembling.
For a stronger coffee flavor, use espresso rather than brewed coffee.

Use high-quality mascarpone and cocoa powder for the best flavor.