The perfect dessert mash-up of brownies and tiramisu; it’s indulgent without being fussy. The chocolate layer is soaked in coffee, and the mascarpone topping is dusted with cocoa powder. The key is in the ratio of both preparations. No special equipment or advanced baking skills needed.
Mascarpone espresso brownies
For chocolate and coffee lovers like me, these layered bars are one of the best coffee-flavored desserts you can make.
You make a fudgy espresso brownie base, whip up a mascarpone cream, and stack them together. The espresso flavor ties it all together, giving you a dessert that tastes like a coffee shop treat in brownie form.
Making them at home also means you can play with flavor and texture. Want a stronger coffee hit? Make the espresso soak stronger. Prefer more chocolate flavor? Fold in extra chunks of dark chocolate into the brownie batter. You won’t find that kind of customization elsewhere.
And let’s be honest: these mascarpone brownies are show-stoppers. When you slice and reveal those contrasting layers, it looks like something straight out of a patisserie. The best part is that they’re much easier than they look, so you can impress friends and family without hours of prep.
Similar to these easy s'more bars or classic millionaire caramel bars, these squares go a long way as they're sweet and intense, and keep well in the refrigerator, so they make a fantastic dessert for entertaining.
Testing Notes
- The ratio of brownie and cream topping makes a difference. I know these are sweet bars, but we don't want them to be cloying.
- Line the pan with parchment paper hanging over the edges to easily lift out the bars for cutting and serving, or it will be messy. Unless you want to serve the brownies from the pan more as a dessert, like you would a regular tiramisu.
- Brownie texture: Don’t overbake them, but pull them from the oven as soon as a toothpick comes out with moist (but not wet and runny) crumbs.
- Espresso flavor: The coffee liqueur is optional but adds complexity. If you prefer less intensity, reduce the brewed espresso by half.
- Tiramisu layer stability: Whip the cream separately until soft peaks form, then fold it into the mascarpone mixture. This keeps the topping airy but stable once chilled.
- Chilling time: Don’t skip it. At least 4 hours in the fridge (or overnight) allows the layers to set so they slice cleanly, and flavors to mellow and meld.
- For a clean cut, the bars should be cold. Use a large (sharp!) kitchen knife. Run your knife under hot water and wipe it clean between cuts for sharp, neat slices.
- Dusting cocoa just before serving, not ahead of time, to avoid it becoming damp and blotchy.
- I don't use ladyfingers (a main ingredient in classic tiramisu) because I felt it was too much and didn't add an interesting flavor to the mix. So the coffee soak is brushed on top of the brownie.
FAQ
Can I make tiramisu brownies ahead of time?
Yes, and they’re even better after chilling overnight. Store in the fridge, covered, for up to 3 days.
Why did my mascarpone topping turn runny?
It usually means the cream was under-whipped or over-mixed. Whip the cream to soft, medium peaks and fold gently into the mascarpone mixture.
Ingredient Notes
Mascarpone cheese: It's a smooth Italian soft cheese and worth looking for to make these decadent tiramisu brownies. You can use cream cheese mixed with a bit of heavy cream to soften the flavor, but mascarpone is tangy and gives the most traditional tiramisu taste. You can buy mascarpone cheese online.
Coffee flavor: I use instant espresso powder and prepared espresso. You can use regular brewed coffee and instant powder, but make sure it's strong.
Process steps
Baking pan: This is a recipe for a large 9x13-inch pan. You can halve it and use a smaller 8-inch square pan.
Brownie base
It should be just set when you take it out of the oven, and a tester or toothpick should come out with moist crumbs attached, but not wet. It’ll continue to firm up as it cools, keeping the texture rich and fudgy.
Cream topping
Make sure the chocolate layer is completely cooled down before spreading the mascarpone cream, or it will melt and won't set well.
Cocoa dusting
Do it at the last moment, or it will start to moisten and seep and not be appealing.
Variations
- Without alcohol: Skip the coffee liqueur and replace it with more brewed espresso. You’ll still get great coffee flavor. Especially good if kids will eat them.
- Extra chocolate: Fold chocolate chips into the brownie batter or sprinkle chopped chocolate over the mascarpone layer before chilling for added richness.
- Flavored dusting: Instead of plain cocoa powder, mix it with a little cinnamon or espresso powder for a spiced finish.
- Mini tiramisu brownies: Bake the brownies in a lined muffin pan for individual portions, like the mini cheesecakes. They chill faster and are easier for serving at parties.
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Tiramisu Brownies
Ingredients
Brownie layer:
- 1 cup unsalted butter, melted and cooled down
- 3 ounces dark or semisweet chocolate, chopped
- 1 cup white sugar
- 1 cup packed brown sugar, light or dark
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon salt, I use kosher salt
Mascarpone layer:
- 1 cup heavy cream, cold
- 18 ounces mascarpone cheese, cold
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 1 tablespoon espresso powder
- 2 tablespoons unsweetened cocoa powder
Coffee soak:
- ½ cup espresso coffee, freshly brewed
- 2 tablespoons coffee liqueur, such as Kahlua or Tia Maria, optional but recommended
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later, and lightly spray the parchment. Set the pan aside.
Make the brownie layer:
- Melt 1 cup unsalted butter with 3 ounces dark or semisweet chocolate; see Notes below for instructions. Stir to combine until the chocolate is fully melted.
- In a large bowl, whisk together the butter and chocolate mixture, 1 cup white sugar and 1 cup packed brown sugar until smooth and the sugars mostly dissolve.
- Add 4 large eggs and 1 tablespoon vanilla extract, and whisk again until fully combined and glossy.
- Sift in 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder, and ½ teaspoon salt, and stir until well mixed, but don’t overdo it. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture when prompted (my choice).
- Pour the brownie batter into the prepared pan and spread it into an even layer.
- Bake on the middle rack for 15-18 minutes, or until the brownies are almost set in the center but a tester or toothpick comes out with moist crumbs attached. Avoid overbaking; they’ll continue to firm up as they cool.
- Let the brownies cool completely in the pan. Then, cover and refrigerate the pan until cold. For me, it's 30 minutes to 1 hour, but it depends on the temperature of your fridge.
In the meantime, make the mascarpone filling:
- In a medium bowl, beat or whip 1 cup heavy cream until medium peaks (the mixture is thick but the tip falls when the beaters are lifted) with an electric mixer. Set it aside.
- In a large bowl, beat 18 ounces mascarpone cheese, ¼ cup white sugar, 2 teaspoons vanilla extract, and 1 tablespoon espresso powder until smooth.
- Add the whipped cream and fold it gently using a spatula; integrate completely. No streaks of cream should remain.
Assemble the brownies:
- In a small bowl, mix ½ cup espresso coffee with 2 tablespoons coffee liqueur and soak the entire cold brownie surface with it. Use a pastry brush, don’t pour it, or it will be uneven.
- Spread the mascarpone mixture over the brownie and smooth to have an even layer.
- Refrigerate it, covered in plastic wrap, for at least 4 hours or overnight.
- When ready to serve, remove carefully from the pan with the help of the paper and place on a flat surface.
- Dust the top with 2 tablespoons unsweetened cocoa powder. slice and serve.
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