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Tiramisu Brownies

These Tiramisu Brownies are the ultimate dessert mashup! Fudgy chocolate brownies are topped with espresso-soaked ladyfingers and a fluffy mascarpone cream, then finished with a dusting of cocoa powder. Perfect for coffee lovers and chocolate fans alike, this indulgent treat looks fancy but is easy to make at home.
Servings16 Squares
prep35 minutes
cook25 minutes
total3 hours
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Ingredients
  

For the Brownie Base:

  • ½ cup unsalted butter browned
  • 1 cup semisweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • ½ cup all-purpose flour

For the Espresso-Soaked Layer:

  • 12 –15 ladyfinger cookies savoiardi
  • ½ cup strong brewed espresso or coffee cooled

For the Mascarpone Cream Topping:

  • 8 oz mascarpone cheese softened
  • ½ cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

To Finish:

  • Unsweetened cocoa powder for dusting

Instructions
 

Make the Brownie Base

  • Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
  • In a saucepan or microwave-safe bowl, brown the butter. Stir in the chocolate chips until melted and smooth.
  • Whisk in the sugars, salt, eggs, and vanilla until glossy.
  • Sift in cocoa powder, espresso powder, and flour. Gently fold until just combined—don’t overmix.
  • Pour the batter into the pan and smooth the top.

Bake the Brownies

  • Bake for 25–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
  • Let cool completely in the pan.

Soak the Ladyfingers

  • Pour cooled espresso into a shallow dish.
  • Quickly dip each ladyfinger (1–2 seconds per side) and arrange in a single layer over the cooled brownies. Trim as needed to fit.

Make the Mascarpone Topping

  • In a bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy (about 2–3 minutes).

Layer and Chill

  • Spread mascarpone mixture evenly over the ladyfingers.
  • Refrigerate for at least 2 hours, or until fully set.

Finish and Serve

  • Just before serving, dust the top generously with cocoa powder.
  • Slice into squares and enjoy!