Introduction

These fudgy tiramisu brownies combine the rich chocolate decadence of classic brownies with the creamy coffee-infused flavors of tiramisu. Perfect for anyone who loves both desserts, this recipe creates a luscious layered treat that’s sure to impress.

A close-up of a thick rectangular slice of tiramisu shows four clear layers: the top is dark brown cocoa powder dusted evenly, below it is a thick dark chocolate cake layer with a moist texture, followed by a creamy white mascarpone cheese layer with visible coffee-soaked ladyfinger biscuits in light brown with sponge texture, and at the bottom is another dark chocolate cake layer. The slice is surrounded by other similar rectangular pieces of tiramisu, all dusted with a fine layer of cocoa powder, arranged closely on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup all-purpose flour (*See notes below for measuring*)
3/4 teaspoon fine sea salt
10 tablespoons unsalted butter
3/4 cup bittersweet chocolate chips
1/3 cup unsweetened Dutch processed cocoa powder
1 tablespoon espresso powder
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 tablespoon vanilla paste or extract
1 cup hot brewed espresso or strongly brewed coffee
2 1/2 tablespoons granulated sugar
1/4 cup Kahlua or coffee liqueur (optional)
2 large egg yolks
1/4 cup granulated sugar
8 ounces mascarpone cheese
2/3 cup cold heavy whipping cream
2 teaspoons vanilla bean paste or extract
16 Savoiardi ladyfingers

Instructions

Step 1: Line a 9×9 metal baking pan to cover all four sides. Preheat the oven to 350°F (180°C).
Step 2: In a medium bowl, whisk together the flour and salt. Set aside.
Step 3: In a large microwave-safe measuring cup, melt the butter and chocolate chips together. Whisk in the cocoa powder and espresso powder. Set aside.
Step 4: In a large bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla until pale and fluffy.
Step 5: Slowly pour the melted chocolate mixture into the bowl, whisking to combine. Fold in the flour mixture until just combined.
Step 6: Pour the batter into the prepared pan and bake for 18-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Let the brownies cool on a wire rack for 15 minutes, then transfer to the freezer or let cool completely at room temperature while you prepare the filling.
Step 8: Brew the espresso and stir in 2 1/2 tablespoons sugar until dissolved. Mix in the Kahlua or coffee liqueur if using. Set aside to cool.
Step 9: Bring a few inches of water in a small pot to a simmer. In a heatproof bowl, combine 1/4 cup sugar and 2 egg yolks. Place the bowl over the pot and stir frequently, cooking until sugar dissolves and mixture reaches 145°F. Remove from heat and cool over an ice bath.
Step 10: Transfer the cooked yolks to a stand mixer. Add mascarpone and beat until smooth and fluffy.
Step 11: Add cold heavy cream and vanilla, then beat with the whisk attachment until stiff peaks form.
Step 12: Lightly brush the brownie top with some espresso mixture to absorb.
Step 13: Spread a thin layer of mascarpone filling over the brownie.
Step 14: Quickly dip both sides of the ladyfingers into espresso and arrange them on top of the brownie layer.
Step 15: Spread the remaining mascarpone filling evenly over the ladyfingers.
Step 16: Dust the top with unsweetened cocoa powder and refrigerate for 1-2 hours to set the filling.
Step 17: Use a sharp knife (cleaning between cuts) to slice into nine brownies. For smaller portions, cut each brownie in half to make 18 pieces total.

Tips & Variations

Use room temperature eggs for better batter consistency.
Substitute coffee liqueur with extra brewed espresso if you prefer a non-alcoholic version.
For extra richness, use dark chocolate chips instead of bittersweet.
Chill brownies completely before adding ladyfingers to prevent sogginess.

Storage

Store the fudgy tiramisu brownies in an airtight container in the refrigerator for up to 3 days. The coffee and mascarpone layers are best enjoyed chilled. To serve, remove from the fridge about 20 minutes before eating. These brownies do not freeze well due to the mascarpone cream.

How to Serve

The image shows a piece of tiramisu with three visible layers on a white plate with a dark decorative edge. The bottom layer is dark brown and moist, likely soaked cake or biscuit. Above it is a lighter cream layer with a smooth texture. The top layer is a thick dusting of cocoa powder, covering the whole surface. The square piece has a bite taken from one side, showing the thickness and texture of each layer clearly. Cocoa powder is also scattered around the plate. A spoon with cocoa powder on it lies in front of the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strongly brewed coffee works well as a substitute. Just ensure it’s strong to retain the coffee flavor characteristic of tiramisu.

Is it necessary to cook the egg yolks for the mascarpone filling?

Cooking the egg yolks with sugar helps create a safe and stable base for the mascarpone cream, improving texture and food safety. Avoid skipping this step.