Pin it
If you're craving a one-of-a-kind treat, these Tiramisu Brownies definitely step things up. Imagine a super fudgy brownie with the bold flavors of strong coffee, topped with fluffy espresso mascarpone cream, then finished off with a gentle sprinkle of cocoa. Each bite is a cozy mix of rich chocolate and mellow coffee, perfect for anyone who loves a little twist on dessert classics.
I brought a batch to a family party last weekend, and suddenly nobody was talking—just eating. My sister, who usually steers clear of anything coffee, actually asked how to make them before she'd even finished her piece. Turns out, these brownies can win over just about anybody.
Addictive Ingredients Guide
- Bittersweet chocolate: Brings bold, full-on chocolate goodness you just can't get with milk chocolate.
- Dutch-process cocoa: Gives a smoother final taste compared to regular cocoa.
- Instant espresso powder: Packs true coffee flavor into every single layer.
- Mascarpone cheese: Makes the topping ultra-smooth and creamy, just like tiramisu.
- Heavy cream: Whips up best when cold for a soft, dreamy texture.
- Vanilla extract: Rounds out the flavors and lets the chocolate and coffee pop without being too much.
If you've ever wanted an excuse to buy the fancy chocolate, this is it. The result with premium 70% cocoa chocolate over regular baking chocolate is honestly next level—you'll taste the difference.
Dream Brownie Base
- Baking Setup
- Warm up your oven to 350°F (175°C), grease your pan, then line it with parchment paper for easy removal later.
- Melting Chocolate
- Slowly heat butter and your chopped chocolate together on low, stirring now and then till it's glossy. Let that cool off a bit.
- Mixing Dry Stuff
- Shake together espresso powder, cocoa, and flour so everything's lump-free.
- Whipping Wet Ingredients
- Beat eggs, white and brown sugar, salt, and vanilla till it's light and frothy.
- Putting It All Together
- Fold the cooled chocolate mix into the eggs gently, then stir in the dry mix just until you can’t see the flour anymore.
- Baking
- Pop the pan in for 25 to 30 minutes. You'll want the top to look crackly and the middle to stay a bit gooey.
Pin it
After a few tries, I figured out that bringing mascarpone up to room temp beforehand makes everything way silkier. The first time, I dumped it in cold and spent forever trying to squash out those annoying little lumps.
Fun Coffee Facts
- Lining brownies with coffee gives the chocolate even more flavor—it's that bitterness that makes things interesting.
- Espresso powder means you get tons of coffee punch but don’t have to mess with extra liquid.
- Hey, coffee has antioxidants, so you get a little feel-good with your sweet tooth.
- Coffee and cocoa are basically distant cousins—they both grow in tropical climates and play well together.
- Mixing them fires up a bunch of your taste buds at once—it’s more exciting!
I’ve loved coffee since I was a kid sneaking sips from my grandma’s mug. That first grown-up flavor got me hooked, and now I’m always looking for ways coffee can boost other treats—especially chocolate. My husband jokes these brownies taste like date night at our favorite spot in Rome, all packed into one square.
Tasty Pairing Ideas
Make your brownies extra special with awesome pairings and simple extras. Try eating them cold with hot espresso and pretend you’re on an Italian café break—the bitterness and sweetness balance out perfectly. Plate with a scoop of vanilla gelato and some fresh berries for a chill, fruity combo. Dessert wine works too, if you want to go a little fancier. Pour over dark chocolate ganache for serious chocolate lovers. Or just add a generous plop of whipped cream and a light cocoa dusting to make them look fancy with basically no effort.
Customization Fun
Play around with different tweaks for more flavor and interesting textures. Want a grown-up vibe? Sub in a little coffee liqueur for part of the vanilla and get that deep, boozy kick. Add just a small bit of almond extract if you’re after amaretto feels. White chocolate chips in the batter give sweet, creamy bites here and there. For super dense brownies, bump up the cocoa and cut back some flour. Or go wild and sprinkle chopped chocolate-covered espresso beans up top—the crunch and coffee are next level.
Leftover Storage Hacks
Keep those brownies tasting fresh by storing them in a sealed container in the fridge. Stack them with parchment so they don’t stick. Let ’em come to room temp for about 20 minutes before eating to bring out the best flavors. If you want that fudgy bite back, give leftovers a quick zap in the microwave, about five seconds, and let ’em sit a sec so they’re not too hot. For longer storage, freeze each piece separately—three months is totally fine—and thaw in the fridge overnight when you’re ready for more.
Pin it
This whole thing started three years ago when I had tiramisu leftovers and a brownie craving at the same time. The combo was an accident but quickly became a family favorite. There’s just something about coffee’s zing with chocolate’s richness that keeps everyone coming back. Feel free to tweak the sweetness and coffee levels so your batch is just right for you.
Frequently Asked Questions
- → Can I make these Tiramisu Brownies ahead of time?
- Yep, they're even tastier the next day after chilling in the fridge. Make up to three days early and you're set.
- → What can I substitute for mascarpone cheese?
- No mascarpone Don't panic. Just blend 8 oz cream cheese, 2 tbsp sour cream, and a splash of heavy cream ‘til smooth.
- → Can I use instant coffee instead of espresso powder?
- Don't have espresso powder Try 1.5 tablespoons of instant coffee for every tablespoon asked. The flavor’s not exactly the same but still good.
- → How should I store leftover Tiramisu Brownies?
- Cover and put in the fridge for five days max. Let ‘em warm up on the counter for 15 minutes before eating, so they’re nice and soft.
- → Can I freeze these Tiramisu Brownies?
- Freeze the brownie part first if you can, then add topping after it thaws. If you freeze the finished bars, know the creamy topping might get a little different once it thaws.