Tiramisu Brownies Recipe – Easy Homemade Dessert Mashup You’ll Love

The first time I pulled a tray of tiramisu brownies out of the oven, the kitchen smelled like a chocolate lover’s dream crossed with a cozy coffee shop. You know that moment when you can’t decide between two desserts—so you don’t? That’s exactly how these tiramisu brownies were born, honestly out of pure dessert indecision (and a craving for something that felt a little bit fancy).

I’d always been a fan of classic tiramisu, but let’s face it—sometimes you want that creamy, coffee-kissed goodness without all the layering and chilling. And brownies? Well, they’re my forever favorite. So, one rainy Saturday, I decided to mash up these two icons into a single, unforgettable treat. After a few experiments (okay, maybe six batches and a couple of caffeine jitters), I finally nailed the perfect tiramisu brownies recipe: rich, fudgy chocolate base, a creamy swirl of mascarpone, and a dusting of cocoa that makes every bite feel like a big, delicious hug.

This recipe isn’t just about flavor—it’s about bringing people together. My kids love helping with the swirling part, and these brownies have become my go-to for everything from book clubs to lazy Sunday afternoons. If you’re looking for an easy homemade dessert that feels special (but doesn’t keep you in the kitchen all day), tiramisu brownies are about to become your new obsession. Trust me, after testing this tiramisu brownies recipe more times than I care to admit, I can say with total confidence: this is the ultimate dessert mashup you’ll love.

Why You’ll Love This Tiramisu Brownies Recipe

If you’ve ever wanted to impress a crowd (or just yourself) with something that looks bakery-worthy but is secretly easy, these tiramisu brownies are for you. Here’s what makes this recipe a total keeper—straight from my kitchen to yours:

• Quick & Easy: No need for fancy equipment or complicated steps. You’ll have these brownies ready in about an hour, from start to finish. Perfect for busy weeknights, spontaneous get-togethers, or last-minute cravings.
• Simple Ingredients: Everything you need is probably already sitting in your pantry or fridge. There’s nothing exotic or hard to find—if you can get mascarpone cheese, you’re golden.
• Perfect for Every Occasion: These tiramisu brownies are a hit at potlucks, office parties, birthday celebrations, or just because you want something sweet with your afternoon coffee. I’ve even served them at baby showers and gotten recipe requests every time!
• Crowd-Pleaser: Adults love the hint of coffee and the rich chocolate, while kids go nuts for the creamy swirl. Even my “I don’t like coffee” friends devour these (the espresso is subtle, promise).
• Unbelievably Delicious: Imagine a fudgy brownie, a creamy mascarpone layer, and that classic cocoa dusting all in one bite. It’s comfort food with a little Italian flair—kind of like eating your favorite cafe dessert in pajama pants.

Here’s the thing—I’ve tried a lot of tiramisu brownie recipes, but most either skimp on the chocolate or drown out the coffee flavor. My twist? A swirl of real mascarpone (no shortcuts here) and a shot of strong espresso right in the batter. The result is a perfectly balanced, not-too-sweet, not-too-bitter treat that makes you pause after the first bite and maybe even close your eyes for a second.

This recipe isn’t just about taste; it’s about those little “wow” moments. Whether you want a showstopper for guests or just a pick-me-up treat, this tiramisu brownies recipe delivers every single time. It’s become one of those “signature” bakes in my house, and I hope it will in yours too!

Ingredients Needed

This tiramisu brownies recipe is all about using simple, quality ingredients to get that perfect mashup flavor and texture. Most of these are kitchen staples, but I’ve included a few notes and swaps based on my own baking adventures. Here’s everything you’ll need:

• For the Brownie Base:
  • Unsalted butter (1 cup / 226g, melted) – Adds richness and helps create that classic fudgy texture.
  • Granulated sugar (1 1/4 cups / 250g) – Sweetens things up and balances the cocoa.
  • Light brown sugar (3/4 cup / 150g, packed) – Brings a hint of caramel flavor and extra moisture.
  • Large eggs (3, room temperature) – For structure and chewiness.
  • Vanilla extract (1 tsp) – Rounds out the flavors. I like Nielsen-Massey for a super fragrant vanilla.
  • All-purpose flour (1 cup / 120g) – The base of the batter; you can swap for a 1:1 gluten-free blend if needed.
  • Unsweetened cocoa powder (3/4 cup / 65g) – Dutch-process or natural both work, but I love Ghirardelli for deep chocolate flavor.
  • Salt (1/2 tsp) – Just a touch to highlight every flavor.
  • Strong brewed espresso or coffee (1/2 cup / 120ml, cooled) – Intensifies the chocolate and gives that subtle tiramisu vibe. Use decaf if you’re sensitive to caffeine.
  • Mini chocolate chips (1/2 cup / 90g, optional) – For extra gooey pockets of chocolate.
• For the Tiramisu Swirl:
  • Mascarpone cheese (1 cup / 226g, room temperature) – The heart of tiramisu. Don’t substitute with cream cheese if you want that authentic flavor!
  • Heavy cream (1/2 cup / 120ml) – Makes the swirl extra creamy.
  • Powdered sugar (1/3 cup / 40g) – Sweetens the mascarpone layer just enough.
  • Egg yolk (1) – For richness and to mimic the custardy part of classic tiramisu.
  • Coffee liqueur (1 tbsp, optional) – For a true tiramisu kick. Kahlúa or Tia Maria work great, but you can leave it out if serving kids.
• For Finishing:
  • Unsweetened cocoa powder (2 tbsp) – For dusting over the top, just like classic tiramisu.

Ingredient Tips: If you can’t find mascarpone, you could try a blend of 2/3 cream cheese and 1/3 heavy cream in a pinch, but the true tiramisu flavor comes from the real deal. For a gluten-free version, I’ve used Bob’s Red Mill 1-to-1 Baking Flour with good results. And don’t stress about the coffee—instant espresso powder dissolved in water works too!

Equipment Needed

• 9×9-inch (23x23cm) baking pan – I love using a light metal pan for even baking; glass works too but may need an extra minute or two.
• Parchment paper – For easy brownie removal and zero sticking.
• Mixing bowls – At least two: one for brownies, one for the mascarpone swirl.
• Whisk – For combining the batters; a hand mixer is nice for the mascarpone but not required.
• Rubber spatula – For folding and scraping every last bit out.
• Measuring cups & spoons – Accuracy matters, especially for baking!
• Fine mesh sieve – For dusting cocoa powder evenly on top. (A small tea strainer works in a pinch!)
• Sharp knife – For slicing perfect brownie squares.

If you don’t have a 9×9 pan, an 8×8 will work—just bake a few minutes longer and expect slightly thicker brownies (which honestly isn’t a bad thing). In a pinch, I’ve made these in a disposable foil pan for easy party cleanup, and they turned out just fine. For hand-mixing, a wooden spoon is old-school but totally works. Keep your parchment paper handy—it’s a lifesaver when lifting the brownies out in one piece (trust me, I’ve learned the hard way!).

Baking on a budget? Most of these tools are basics you’ll use again and again—I still use my $10 whisk from college!

Preparation Method

1. Preheat and Prep: Set your oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving a little overhang for easy brownie removal. (If you’ve ever struggled to get brownies out in one piece, this trick is gold!)
2. Make the Brownie Batter: In a large mixing bowl, whisk together 1 cup (226g) melted unsalted butter, 1 1/4 cups (250g) granulated sugar, and 3/4 cup (150g) packed light brown sugar until glossy and well combined—about 2 minutes. The mixture should look thick and shiny.
3. Add in 3 large eggs (room temperature), one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract. (Your batter will get smoother and lighter in color—this is what you want!)
4. Sift in 1 cup (120g) all-purpose flour, 3/4 cup (65g) unsweetened cocoa powder, and

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