If you've ever struggled to choose between tiramisu or fudge brownies for dessert, these tiramisu brownies will make your life much easier! This mouthwatering treat offers the best of both worlds, combining decadent, homemade brownies topped with a smooth, elegant tiramisu layer. After one bite, you'll never look at tiramisu or chocolate brownies the same way again!
Best Tiramisu Brownies Recipe
Once you get your hands on these scrumptious tiramisu brownies, you may never go back to plain brownies again! These fudgy tiramisu brownies take my moist chocolate brownies and top them with my creamy mascarpone frosting and coffee-soaked ladyfingers. The result is an explosion of chocolate and coffee flavor with the perfect melt-in-your-mouth texture.
This recipe is super easy to make and includes details and tips to ensure you end up with delicious and eye-catching brownies that will impress your guests. I also use the simplest yet high-quality ingredients and equipment, so you won't have to buy anything special or visit any specialty stores. Everything in this recipe is made from scratch, unlike other tiramisu brownies recipes that use boxed brownies!
I've also provided several flavor variations so you can customize your brownies and make them perfect for all occasions and tastebuds!
Katalin's Take On What Makes Brownies Extra Fudgy & Chewy
One of the best parts about brownies is their fudgy, chewy texture. However, your gooey brownies can quickly become dry and cakey without high-quality ingredients, using the proper ratio, or following the instructions precisely as written.
First and foremost, butter with a high-fat content is a must, as well as applying a super high-fat ratio in the recipe, meaning using a crazy amount of butter and chocolate vs flour. Cakey texture brownies typically have lower fat content and more flour than the recipe below.
Second, avoid using low-quality cocoa powder. Dark, Dutch-processed cocoa powder from Callebaut is my absolutely favorite cocoa powder in the world. Absolutely avoid using sweetened cocoa powder.
Finally, pay attention to how much you whip the batter as well as the baking time. Overwhipping and overbaking are common mistakes that lead to a cakey, dry texture. You will know the brownies are done when the edges look baked and the middle has a slightly gooey (but not raw) appearance.
Ingredients
Ingredients
Brownie part
- ▢170 g (1 cups) Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
- ▢170 g (¾ cups) Unsalted butter
- ▢4 Eggs at room temperature
- ▢200 g (1 cups) Granulated sugar
- ▢150 g (¾ cups) Brown sugar
- ▢45 g (½0.52 cups) Cocoa powder unsweetened Dutch processed
- ▢120 g (1 cups) All purpose flour
- ▢½ teaspoon Salt
Tiramisu part
- ▢12 pieces Ladyfinger cookies
- ▢A large cup of freshly brewed coffee with some sugar
- ▢280 g (1¼ cups) Mascarpone high fat, use it cold
- ▢230 g (1 cups) Heavy cream 36% fat, use it very cold
- ▢60 g (½ cups) Powdered sugar
- ▢Unsweetened cocoa powder to dust before serving
Bake the Brownies
Start by preheating the oven to 175 C / 350 F (without the fan on). While the oven preheats, prepare your brownie tin by brushing the inside with a small amount of oil and lining the bottom and sides with parchment paper.
If your eggs are not already at room temperature, place them in a bowl of hot water for five minutes before starting the recipe.
Next, create a double boiler by bringing a pot of water to a simmer over low-medium heat and placing a bowl over it. Then, gently melt the unsalted butter and chocolate in the bowl. You can also use a microwave for this step, but you will want to heat it only for a few seconds at a time to ensure you don't burn the chocolate and don´t boil the butter. The issue with the microwave method is that the butter will melt much quicker than the chocolate. See my guide on melting chocolate chips for more tips.
In a separate bowl, use an electric hand mixer or stand mixer to whip your room-temperature eggs with the granulated and brown sugar for 5-7 minutes until the mixture becomes very pale and fluffy.
While the mixer is on low speed, slowly pour the melted butter and chocolate into the egg and sugar mixture.
Once the wet ingredients are incorporated, sift in the remaining dry ingredients (all purpose flour, salt, and cocoa powder). Do not skip the salt—it is essential to balance out the sweetness! Then, using a rubber spatula, gently fold the mixture together. Do not use a mixer during this step, or you risk overmixing the batter.
Pour the brownie batter into the prepared pan and use an offset spatula to smooth the top.
Once the oven is preheated, bake the brownies for approximately 35 minutes, taking care not to overbake. They will continue to set as they cool.
Let the brownies cool completely in the pan at room temperature before moving on to the next step.
Prepare the Mascarpone Cream
Before preparing the cream filling, ensure the mascarpone and heavy cream are very cold. You will want to use high-fat dairy products, a 43% fat mascarpone, and a 36% fat heavy cream.
Place the cold mascarpone in a mixing bowl. Then, add the cold heavy cream and the sifted powdered sugar.
Using your electric hand mixer, whip the heavy cream and powdered sugar mixture for about 3-4 minutes until it reaches a fluffy, pipeable consistency.
It is important to stop whipping as soon as the cream reaches the right texture; otherwise, you risk overwhipping and causing the cream to break and become runny. Depending on your mixer, you might achieve this stage already at 1-2 minutes. Pay attention to the texture of the mascarpone cream, not the time.
Assemble The Tiramisu Brownies
To make the tiramisu layer of the brownies, divide your mascarpone cream into two equal portions. Use a spatula to spread one-half of the cream over the top of the brownies.
Soak the ladyfingers (you can use storebought or homemade ladyfinger cookies) in the sweetened, freshly brewed coffee, then place them side by side on top of the mascarpone cream. Then, spread the second half of the cream over the top and use your offset spatula to make it nice and smooth.
Place your assembled tiramisu brownies in the fridge for at least one hour to set, and allow the ladyfingers to soften. The longer it sits, the better they'll turn out!
Dust the top with a bit of unsweetened cocoa powder before serving, and enjoy!
Storing & Freezing
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
I do not recommend freezing the tiramisu brownies as mascarpone does not freeze well. To freeze the brownie part, wrap them tightly in parchment paper followed by aluminum foil (this will help prevent freezer burn). Then, store them in a zippered freezer bag for up to three months.
For more information on storing brownies without compromising freshness, see my guide on how to store brownies.
Flavor Variations
Flavored tiramisu: Instead of the classic tiramisu, try this recipe with my matcha, strawberry, or limoncello tiramisu.
With fruit: Besides the mascarpone cream, you can add fresh strawberries, raspberries, or preserved cherries between the layers, and soak the ladyfingers in fruit syrup or puree instead of coffee.
Flavored cream: To enhance the flavor of the mascarpone cream, add vanilla bean, cinnamon, pumpkin spice, matcha powder or espresso powder.
With add-ins: Take your brownies to the next level by throwing in chocolate chips, as I do in my triple chocolate brownie recipe, or by adding nuts, as I do in my pecan brownie recipe.
Ingredient Substitutions
Dairy-free: You can try this recipe with my dairy-free brownies or use one of these butter substitutes to make butter-free brownies. However, they may not have the same taste or texture as those made with dairy and there is no dairy-free option for making the mascarpone cream.
Gluten-free: Try one of the gluten-free flours mentioned in my flour guide instead of all-purpose flour.
Egg-free: To make these brownies egg-free, you can use one of the suggestions provided in my egg substitution guide.
Mascarpone cheese substitute: Cream cheese is a common substitute for mascarpone cheese, but I do not recommend it for tiramisu as it will significantly change the flavor. Plus, mascarpone is the heart of making tiramisu! Do not try to substitute with whipped cream, as it does not have the same thick, creamy texture.
Avoid making ingredient substitutions whenever possible when baking, as it will almost always require adjusting and reformulating the other ingredients to maintain the same flavor and texture balance.
Expert Tips For Making Tiramisu Brownies
- Do not skip preheating the oven! It is crucial to ensure the oven is at the correct temperature for baking and to achieve the best results.
- Always use the highest-quality ingredients for the best flavor and texture. For a deep, rich chocolate flavor, use semi-sweet dark chocolate such as Callebaut or Lindt and unsweetened Dutch-process cocoa powder. Likewise, you should always use high-fat mascarpone and heavy cream.
- Your butter should always be unsalted, so you do not add more salt to the recipe.
- When soaking the ladyfinger in the coffee, use a generous amount to get a deep coffee flavor. However, do not allow them to get too wet!
- If you like your brownies super soft and gooey, you can slightly underbake them.
- As tempting as it may be to cut right into the brownies right away, let them chill first. Otherwise, they will be very messy!
Try Some Of My Brownie Recipes
If you loved these easy tiramisu brownies, you will want to try my other flavorful and fudgy brownie recipes:
- Raspberry Brownies
- Matcha Brownies
- Biscoff Brownies
- Lemon Brownies
- White Chocolate Brownies
- Red Velvet Brownies
And if you love the flavor of coffee in your dessert, you'll want to check out this round-up of 45+ Decadent Coffee Desserts!
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