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Close-up of several homemade Tiramisu Brownies with a creamy top layer and dusting of cocoa powder on a wooden board.
Daniel

Tiramisu Brownies

Indulge in the best of both worlds with these decadent Tiramisu Brownies, combining fudgy chocolate brownies with a rich coffee soak and a light, airy mascarpone cream topping, finished with a dusting of cocoa.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownies
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened cocoa powder natural, not Dutch-processed
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
For the Coffee Soak
  • 1/2 cup strong brewed coffee cooled
  • 2 tbsp Kahlua or coffee liqueur optional, or extra coffee for alcohol-free
  • 1 tbsp granulated sugar
For the Mascarpone Cream Topping
  • 8 oz mascarpone cheese cold
  • 1 cup heavy cream cold
  • 1/2 cup powdered sugar sifted
  • 1 tsp vanilla extract
For Garnish
  • 1 tbsp unsweetened cocoa powder for dusting

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Large mixing bowls
  • Medium saucepan
  • Whisk
  • Electric Mixer
  • Rubber spatula
  • Small Bowl
  • Sifter or fine-mesh sieve
  • Pastry brush
  • Wire Rack

Method
 

Prepare the Brownies
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Add the eggs one at a time, whisking well after each addition until the mixture is glossy and lightened in color, about 1 minute. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  6. Pour the brownie batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Do not overbake.
  8. Remove from oven and let the brownies cool completely in the pan on a wire rack.
Prepare the Coffee Soak
  1. In a small bowl, combine the cooled strong brewed coffee, Kahlua (if using), and granulated sugar. Stir until the sugar is dissolved.
  2. Once the brownies are completely cool, use a pastry brush to evenly brush the coffee mixture over the top of the brownies. Allow it to soak in for 5-10 minutes.
Prepare the Mascarpone Cream Topping
  1. In a large mixing bowl, combine the cold mascarpone cheese, cold heavy cream, sifted powdered sugar, and vanilla extract.
  2. Using an electric mixer (handheld or stand mixer with a whisk attachment), beat on medium-high speed until the mixture is thick, fluffy, and holds stiff peaks. Be careful not to overbeat, or it may curdle.
  3. Spread the mascarpone cream evenly over the coffee-soaked brownies.
Assemble and Serve
  1. Chill the Tiramisu Brownies in the refrigerator for at least 2 hours, or preferably overnight, to allow the layers to set.
  2. Before serving, use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
  3. Dust generously with unsweetened cocoa powder using a sifter or fine-mesh sieve.
  4. Cut into squares and serve chilled.

Notes

For best results, ensure all dairy ingredients for the mascarpone cream are very cold. These brownies can be stored in an airtight container in the refrigerator for up to 3-4 days. If you prefer a stronger coffee flavor, you can increase the amount of coffee in the soak or add a tiny pinch of espresso powder to the brownie batter.