Absolute Decadence: Tiramisu Brownies with Espresso Fudge and Whipped Mascarpone
When two iconic desserts collide, something magical happens—and these tiramisu brownies are the delicious proof. Rich, ultra-fudgy espresso brownies form the base, topped with a layer of coffee-soaked ladyfingers and a cloud-like whipped mascarpone topping. It’s like eating tiramisu in bar form, with all the creamy, chocolatey, and coffee-kissed goodness in one indulgent square.
These brownies are elegant yet approachable, rich but balanced, and just fancy enough to serve at a dinner party—though they’re also the kind of treat you’ll want to stash in the fridge just for yourself. Every bite gives you that deep cocoa flavor, a hint of espresso, a bit of soaked sponge for texture, and the sweet, silky finish of mascarpone cream.
Why You’ll Love These Tiramisu Brownies
- Super Fudgy Base: The brownie layer is dense, chewy, and chocolate-rich with just a whisper of espresso.
- Authentic Tiramisu Flavor: Coffee-soaked ladyfingers add that classic bite and sponge feel of traditional tiramisu.
- Creamy Mascarpone Layer: The whipped topping is airy, smooth, and not overly sweet—just like the real thing.
- Beautiful Layers: These brownies slice into showstopping bars with distinct layers and texture in every bite.
- Perfect Make-Ahead Dessert: Best served chilled, these are ideal for prepping the day before.
Ingredients You’ll Need (and Why)
For the Brownie Base:
- Unsalted butter – Melted into the chocolate to create a glossy, rich batter that bakes up dense and chewy.
- Dark chocolate or semi-sweet chocolate – The key flavor component of the brownies. Melting it into the butter ensures that deep chocolate flavor and fudge-like texture.
- Granulated sugar – Sweetens and helps create that crackly brownie top.
- Brown sugar – Adds a touch of moisture and chewiness.
- Eggs – Provide structure and richness while also helping the batter set properly.
- Vanilla extract – Rounds out the chocolate and espresso flavors.
- All-purpose flour – Just enough to hold everything together without making the brownies cakey.
- Espresso powder – Intensifies the chocolate flavor and gives a subtle coffee edge to the base.
For the Coffee-Soaked Ladyfingers:
- Store-bought ladyfingers – Soft and spongy, they soak up the coffee like a dream and form a quick, no-bake tiramisu layer.
- Strong brewed coffee or espresso – For authentic flavor and moist texture. You can also add a splash of liqueur if you want a traditional twist.
For the Mascarpone Topping:
- Mascarpone cheese – Rich and slightly tangy, this creamy cheese is essential for tiramisu’s signature taste and texture.
- Heavy whipping cream – Whipped to stiff peaks, it lightens the mascarpone and creates a fluffy finish.
- Powdered sugar – Sweetens the topping just enough while keeping it smooth.
- Vanilla extract – Enhances the creaminess and balances the coffee and chocolate notes.
Optional Garnishes:
- Cocoa powder – A light dusting adds a classic tiramisu touch.
- Chocolate shavings – Adds elegance and extra indulgence.
- Coffee beans – A few whole beans make a pretty visual if serving to guests.
How to Make Tiramisu Brownies
Step 1: Make the Brownie Layer
Melt butter and chocolate together until smooth. Stir in sugars, eggs, vanilla, and espresso powder. Mix in flour just until combined. Pour the batter into a prepared pan and bake until set but still fudgy in the center.
Step 2: Cool Completely
Let the brownies cool in the pan. This is crucial so the ladyfingers don’t melt into the brownie base when added.
Step 3: Soak the Ladyfingers
Brew strong coffee and pour into a shallow dish. Quickly dip each ladyfinger—just a second or two per side—so they don’t get too soggy. Layer the soaked ladyfingers evenly on top of the cooled brownies.
Step 4: Make the Mascarpone Cream
In a large bowl, beat the mascarpone with powdered sugar and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone until light and fluffy.
Step 5: Spread the Cream Layer
Spread the mascarpone mixture over the ladyfingers. Smooth the top with a spatula and cover the pan. Chill in the refrigerator for at least 4 hours or overnight.
Step 6: Dust and Slice
Just before serving, dust the top with cocoa powder and/or top with chocolate shavings. Slice into squares and enjoy cold.
Tips for Success
- Use high-quality chocolate for the best-tasting brownie base.
- Don’t oversoak the ladyfingers—a quick dunk is all they need to absorb the coffee without falling apart.
- Let the dessert chill completely so the layers set and slice cleanly.
- Whip the cream to stiff peaks to keep the mascarpone topping light but stable.
- Use a hot, clean knife when slicing for neat edges and visible layers.
Storage Instructions
Store tiramisu brownies in an airtight container in the fridge for up to 5 days. They get even better on day two as the flavors meld and the layers firm up.
To freeze: Wrap individual squares tightly in plastic and store in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
Enjoy!
Tiramisu brownies are absolute decadence in layered dessert form. From the rich espresso brownie base to the creamy topping and coffee-soaked middle, this dessert is perfect for coffee lovers, chocolate lovers, and anyone who appreciates something extra special. Make them for holidays, parties, or just when you want to treat yourself—you’ll never look at brownies the same way again.
Fudgy Tiramisu Brownies with Espresso and Whipped Mascarpone
Ingredients
Brownie Base:
- ½ cup unsalted butter
- 4 oz dark chocolate chopped
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp espresso powder
- ⅔ cup all-purpose flour
- ¼ tsp salt
Middle Layer:
- 8 –10 ladyfingers
- ½ cup strong brewed coffee or espresso
Mascarpone Topping:
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup heavy whipping cream
Optional Garnish:
- Unsweetened cocoa powder
- Chocolate shavings
- Whole coffee beans for decoration
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- Melt butter and chocolate until smooth. Stir in sugars, eggs, vanilla, and espresso powder. Mix in flour and salt.
- Spread into prepared pan and bake 22–25 minutes. Cool completely.
- Dip ladyfingers briefly in coffee. Layer on top of cooled brownies.
- Beat mascarpone, powdered sugar, and vanilla until smooth.
- Whip cream to stiff peaks. Fold into mascarpone.
- Spread over ladyfingers. Chill at least 4 hours or overnight.
- Dust with cocoa and garnish before slicing.
Notes
- Chill overnight for best slicing and flavor.
- Substitute Kahlua or coffee liqueur for some of the coffee if desired.
- Store chilled up to 5 days or freeze for up to 1 month.
