These tiramisu brownies are made with a rich and fudgy brown butter brownie layer with soft espresso-soaked ladyfingers and mascarpone cream on top. It's the perfect combination of two beloved desserts in one.

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Notes from the baker
Tiramisu brownies have been popping up on social media for good reason! They're delicious and the perfect combination of two decadent desserts. The richer and denser brownies pairs nicely with the lighter and creamier tiramisu on top.
I find that they're a bit tricky when it comes to serving time because the tiramisu part needs to be refrigerated but the butter and chocolate in the brownies hardens when cold. To mitigate this, I'd recommend chilling the brownies as little as possible (only until the mascarpone sets) and bringing it back to room temperature before serving.
These tiramisu brownies have such a satisfying cross-section too! I love seeing the layers after slicing them into squares. I hope you love them too.
Why you'll love this recipe
- Rich and fudgy brownies. The brownie layer is made with browned butter and dark chocolate for a decadent addition to the tiramisu.
- Soft, espresso-soaked ladyfingers. The ladyfingers become soft like sponge cake with a delicious espresso flavour.
- Dreamy and easy-to-make mascarpone cream. We're skipping the traditional mascarpone cream method (with egg yolks) to make the tiramisu extra easy to make.
- Two desserts in one!
Tools
- 9x9" square pan - The perfect size of pan for this recipe. It fits 12 ladyfingers perfectly. I'd recommend a light-coloured pan to avoid overbaking the edges of the brownies.
- Electric hand mixer - The brownies can be mixed with a regular whisk or a hand mixer but a hand mixer is recommended for mixing the mascarpone cream.
- Offset spatula - An offset spatula has the perfect angle for spreading brownie batter and mascarpone cream into the a smooth and even layer.
- Fine mesh sieve - You'll need this for dusting the top of the tiramisu with cocoa powder.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Dark or semi-sweet chocolate - Use any good quality chocolate bar you like. Dark chocolate works well here to offset the sweetness and complement the espresso flavour. Finely chop the chocolate to ensure it melts evenly and quickly.
- Natural cocoa powder - Unsweetened, natural cocoa powder is the most common kind of cocoa powder you can find in most grocery stores.
- Unsalted butter - We're going to be browning the butter so it should be roughly cubed to ensure it melts and browns evenly.
- Eggs - These should be at room temperature to prevent the melted butter and chocolate mixture from solidifying on contact.
- Granulated sugar
- Brown sugar
- All-purpose flour
- Mascarpone cheese - This is a soft and mild cheese that's a key ingredient in tiramisu.
- Whipping cream - This should be used cold from the fridge so that it whips up faster.
- Powdered sugar
- Vanilla extract
- Espresso powder - Use your favourite instant espresso powder or brewed espresso or coffee.
- Coffee liqueur or dark rum (optional) - This boozy addition to the tiramisu gives it a subtle kick but it's entirely optional. I used Kahlua as my coffee liqueur.
- Ladyfingers - Use pre-packaged crunchy ladyfingers. Once they soak up the espresso mixture and marinate with the mascarpone cream, they'll become soft and cake-like. You can also bake your own ladyfingers if you're so inclined but I prefer store-bought ladyfingers to make this recipe easy!
Tips for making the best tiramisu brownies
- Remove the browned butter from the heat promptly. The browning of the milk solids happens fast. Keep watching it and remove it from the heat once all of the little bits at the bottom of the pan are golden brown to prevent them from burning. Pour the browned butter into the bowl of chocolate immediately so it doesn't keep cooking in the hot pan.
- Don't overbake the brownies. The brownies should be set on the edges and still slightly underbaked in the middle. A toothpick inserted in the middle should come out slightly wet.
- Let the brownies (and the pan) cool in the fridge right after baking. The pan should be cool to the touch before you add the mascarpone cream otherwise it will melt. Popping the pan in the fridge immediately stops the brownies from continuing to cook (and overbaking) and cools it down faster.
- Don't completely soak the ladyfingers. A quick dip is enough to saturate the ladyfingers in the espresso mixture. They absorb liquid very quickly. If you submerge them for too long, they will become soggy and mushy and probably fall apart before you can even put it in the pan.
- Warm up the brownies before serving if chilled overnight. Chilling the brownies for an extended amount of time makes them extra fudgy and dense since butter and chocolate both harden when cold. If you prefer this, great! If you prefer a softer brownie texture, I would recommend minimizing the amount of time the brownies spend in the fridge and also warming up the brownie layer (NOT the mascarpone layer) before cutting and serving by either submerging it the bottom of the pan in hot water or passing a kitchen torch across the bottom of the pan until warm.
Storage
These tiramisu brownies should be stored in an airtight container in the fridge for up to 3 days because of the mascarpone and cream in the tiramisu. However, they have the best texture at room temperature. Allow them to sit out at room temperature for at least 30 minutes before serving.
The brownie layer (without the tiramisu layer) can be stored in an airtight container at room temperature for up to 3 days. I would recommend keeping the brownies at room temperature and only chilling them in the fridge after adding the tiramisu layer for only about 1 hour until set before serving for the best brownie texture.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More brownie recipes to try
Recipe
Tiramisu Brownies
Equipment
Ingredients
Brownies
- 100 g dark or semi-sweet chocolate, finely chopped
- 50 g natural cocoa powder
- 230 g unsalted butter, roughly cubed
- 4 large eggs, room temperature
- 150 g granulated sugar
- 100 g brown sugar
- 100 g all-purpose flour
Mascarpone Cream
- 250 g mascarpone cheese, cold
- 200 g whipping cream, cold
- 50 g powdered sugar
- ยฝ teaspoon vanilla extract
Ladyfinger Soak
- 2 teaspoons espresso powder
- 150 g hot water
- 1 tablespoon coffee liqueur or dark rum, e.g. Kahlua (optional)
- 12 ladyfingers
Topping
- 1 tablespoon cocoa powder, for dusting
Instructions
Brownies
- Prep: Preheat the oven to 350°F. Line an 9x9" square baking pan with parchment paper on the bottom and up the sides of the pan. I like to overlap two sheets of parchment paper in a T-shape and secure the overhanging parchment to the pan with metal binder clips. Set aside.
- Chocolate mixture: In a medium bowl, add the chopped chocolate and cocoa powder. Set aside.
- Brown butter: In a small pan, heat the butter on medium heat until it has completely melted. Keep cooking it until the white milk solids separate out and the mixture bubbles and sizzles loudly. Stir often to help the milk solids cook evenly. Once the bubbling subsides, the mixture will begin to foam on the surface and the milk solids will begin to turn brown at the bottom of the pan. Remove the pan from the heat the moment the milk solids are golden brown and the mixture smells nutty.
- Melt chocolate: Pour the browned butter over the chocolate and cocoa powder. Let it sit undisturbed for about 3 minutes. Stir the mixture until the chocolate has completely melted. Set aside.
- Egg mixture: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Use a whisk or electric hand mixer to mix until well-combined, about 3 minutes. While constantly whisking with one hand, slowly stream the brown butter-chocolate mixture into the egg mixture until combined.
- Fold in flour: Add the flour and fold together with a spatula until combined. Don't overmix.
- Fill pan: Transfer the brownie batter to your lined pan. Use an offset spatula to spread the batter into the corners of the pan and into an even layer.
- Bake: Bake brownies for about 28-30 minutes or until a toothpick inserted in the middle comes out mostly clean but with some wetness.
- Cool: Let the brownies cool in the pan on a wire rack at room temperature or in the fridge while you prepare the mascarpone cream. The brownie layer can still be warm when adding the tiramisu topping but the sides of the pan should be cool to prevent the mascarpone from melting.
Mascarpone Cream
- Whip cream: In a large mixing bowl, add the mascarpone cheese. Use an electric hand mixer to beat the mascarpone just until loosened and creamy. Add the whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens, about 5-10 minutes. If you tilt the bowl, the mixture should just barely move and slide around the bowl. Set aside.
Ladyfinger Soak
- Stir: In a shallow bowl or tall cup, stir together espresso powder, hot water, and coffee liqueur.
- Dip ladyfingers: Dip each ladyfinger into the espresso soak very briefly, only about 1 second on each side, and let the excess drip off. They should not be completely soaked through otherwise they'll become mushy and fall apart. Arrange the soaked ladyfingers in rows on top of the brownie layer.
- Spread cream: Add the mascarpone cream on top of the ladyfinger layer. Use an offset spatula to smooth the cream into an even layer.
- Chill: Chill the tiramisu brownies in the fridge for about 1 hour before slicing to allow the cream to set and ladyfingers to soften.
- Dust with cocoa powder: Right before slicing, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder. Lift the entire sheet of tiramisu brownies out of the pan by pulling up on the parchment paper overhangs. Slice into squares with a large knife, wiping the knife in between each cut for clean-looking slices.
Tess
Just made these and havenโt tasted them yet but I did notice in your video the batter was thick and when I made mine it wasnโt. Followed your measurements exactly! Maybe the butter was too hot? Idk tut the brownies did make up well.
Cathy
Loved this recipe. Wished I'd dunked the sponge fingers a tad longer coz they were a bit under but nevertheless gorgeous recipe
Elissa
As soon as I saw these I knew I had to try them! And they were quite the success. I had several people say they were amazing and one person even said it was the best brownie they ever had. Even those that do not care for tiramisu thought they were amazing. Do not sleep on this recipe! Make it!!!!
Mae
Making this recipe was a wild ride and a half as an Aussie as I didnโt have a kitchen scale unfortunately (converted everything into cups via google) but it still turned out to be so so delicious and a hit with the family at events! It really is so delicious! And I would go through the struggle of making it again~ I came across this recipe on TikTok and it definitely got me there! Much love from Australia x
Sharon
Do you use an 8x8 or a 9x9 pan? The article says 9x9 but the recipe says 8x8?
Gail Ng
Oops, it should be 9x9!
Antonio
Delicious