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Tiramisu Brownies

Fudgy espresso-spiked brownie base topped with whipped mascarpone cream and a dusting of cocoa powder — a two-layer dessert bar that delivers all the flavours of classic tiramisu in a sliceable, shareable format.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g ½ cup unsalted butter, cubed
  • 170 g 6 oz dark chocolate (70%), chopped
  • 200 g 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 75 g ⅔ cup all-purpose flour, spooned and levelled
  • 1 tsp instant espresso powder
  • ½ tsp fine sea salt
  • 60 ml ¼ cup brewed espresso or double-strength coffee, cooled to room temperature
  • Ingredients — Mascarpone Layer
  • 250 g 9 oz mascarpone cheese, cold
  • 120 ml ½ cup heavy cream, cold
  • 60 g ½ cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 tbsp unsweetened cocoa powder for dusting

Equipment

  • Pan: 8×8-inch

Method
 

  1. Preheat oven to 175°C (350°F). Line an 8×8-inch pan with parchment paper, leaving 5 cm overhang on two sides.
  2. Melt butter and chopped chocolate together over a double boiler, stirring until smooth and glossy. Cool for 10 minutes.
  3. Whisk sugar into the chocolate mixture. Add eggs one at a time, whisking vigorously after each. Add vanilla. Whisk 1 minute until glossy and ribbon-like.
  4. In a separate bowl, whisk together flour, espresso powder, and salt. Add to chocolate batter and fold with a rubber spatula just until no dry streaks remain — do not overmix.
  5. Pour batter into prepared pan and smooth the surface. Bake on the middle rack for 22 to 25 minutes until a toothpick inserted in the centre comes out with moist crumbs. Cool to room temperature (30 min), then refrigerate 20 minutes.
  6. Brush all 60 ml of cooled espresso evenly over the cold brownie base. Let absorb for 1 minute.
  7. In a cold mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla on medium-high for 60 to 90 seconds until soft, billowy peaks form. Stop at soft peaks — do not overwhip.
  8. Spread mascarpone mixture evenly over the espresso-soaked base. Sift cocoa powder in an even layer over the surface. Cover and refrigerate for a minimum of 2 hours.
  9. To slice: lift bars from pan using the parchment overhang. Run a sharp knife under hot water, wipe dry, and cut into 16 squares — wiping and re-warming the knife between every cut.

Notes

  • The brownie base is better made the day before — it absorbs the espresso soak more evenly after 24 hours and holds the mascarpone layer more firmly.
  • Keep mascarpone cold until the moment it goes into the mixer — warm mascarpone breaks when whipped and cannot be recovered.
  • Stop at soft peaks when whipping — stiff peaks indicate overwhipping and will produce a grainy, weeping layer.
  • Use a hot knife for every cut — this is the single most important presentation step for clean, photo-worthy slices.
  • Dust fresh cocoa powder right before serving if chilling longer than 48 hours.