If you love the creamy goodness of tiramisu and the fudgy bite of a brownie, this recipe brings them together in the most satisfying way. These Easy Tiramisu Brownies have a deep chocolate base, a whisper of espresso, and a silky mascarpone swirl that tastes like the classic dessert—without the fuss. No special equipment or tricky techniques required.

They’re perfect for weeknights, potlucks, or when you want something special with your coffee. You’ll get that bakery-style taste with just a few pantry staples and a quick swirl.

Why This Recipe Works

This recipe balances rich chocolate with espresso, giving you a deep, café-like flavor without overpowering sweetness. The mascarpone layer brings a creamy, cheesecake-like texture that mimics tiramisu, but it’s much easier to pull off.

Using cocoa and melted chocolate together keeps the brownies fudgy, not cakey. A quick brush of coffee syrup adds that signature tiramisu note and keeps the bars moist for days. Best of all, everything bakes in one pan—no layering ladyfingers required.

Ingredients

• For the Brownie Base:
  • 1/2 cup (115 g) unsalted butter
  • 4 oz (115 g) semisweet chocolate, chopped
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 1 tsp instant espresso powder (optional but recommended)
• For the Mascarpone Swirl:
  • 8 oz (226 g) mascarpone cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • Pinch of salt
• For the Coffee Syrup:
  • 1/4 cup strong brewed coffee or espresso, cooled
  • 1 tbsp sugar
  • 1 tsp coffee liqueur or rum (optional)
• To Finish:
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)

Instructions

1. Prep the pan and oven. Heat the oven to 350°F (175°C).Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Melt the butter and chocolate. In a heatproof bowl set over gently simmering water (or in short microwave bursts), melt butter and chopped chocolate until smooth. Remove from heat and let cool for 3–4 minutes.
3. Whisk in sugars and flavor. Add granulated sugar, brown sugar, vanilla, and espresso powder to the warm chocolate mixture.Whisk until glossy and combined.
4. Add the eggs. Whisk in the eggs one at a time until the batter thickens slightly and looks shiny. Don’t overbeat.
5. Fold in dry ingredients. Sift flour, cocoa powder, and salt over the bowl. Gently fold with a spatula just until no dry streaks remain.The batter should be thick and fudgy.
6. Make the mascarpone swirl. In a separate bowl, mix mascarpone, sugar, egg yolk, vanilla, flour, and a pinch of salt until smooth. Don’t overmix; you want it creamy, not airy.
7. Assemble the layers. Spread about two-thirds of the brownie batter into the pan. Dollop the mascarpone mixture over the top in large spoonfuls.Spoon the remaining brownie batter in between the mascarpone dollops.
8. Create the swirl. Use a butter knife or skewer to gently swirl the two mixtures together. Aim for 3–4 loose figure-eights. Don’t over-swirl or you’ll lose the marbled look.
9. Bake. Bake for 28–34 minutes. The edges should be set and the center slightly wobbly but not liquid.A toothpick inserted an inch from the edge should come out with moist crumbs.
10. Brush with coffee syrup. Stir together the brewed coffee, sugar, and liqueur (if using) until dissolved. While the brownies are warm, lightly brush the top with the syrup. You don’t need to use it all—just enough to scent and moisten the surface.
11. Cool completely. Let the pan cool on a rack, then chill for at least 1 hour.This sets the swirl and gives clean slices.
12. Finish and serve. Dust lightly with cocoa powder and add chocolate shavings if you like. Lift out using the parchment, slice into squares, and serve slightly chilled or at room temperature.

Keeping It Fresh

These brownies keep well because of the mascarpone and coffee syrup. Store them in an airtight container in the fridge for up to 4 days.

For the best texture, let a piece sit at room temperature for 10–15 minutes before eating. You can also freeze slices for up to 2 months. Wrap each piece tightly, then place in a freezer bag.

Thaw overnight in the fridge or for 30 minutes on the counter.

Health Benefits

While these brownies are a treat, there are a few positives. Cocoa contains flavanols, which are linked to heart health benefits in moderation. Using real mascarpone and butter avoids artificial ingredients and keeps the flavor full, so smaller portions feel satisfying.

You can reduce overall sugar slightly without losing texture, thanks to the mascarpone’s natural richness. Coffee adds flavor without extra fat, and a little goes a long way.

Pitfalls to Watch Out For

• Overbaking. The mascarpone layer can dry out if baked too long. Pull the pan when the center is just set.
• Overmixing the batter. Too much stirring after adding flour makes brownies tough.Fold gently.
• Hot cheese mixture. Don’t add warm mascarpone to hot batter; both should be cool enough to handle so the swirl stays distinct.
• Heavy syrup. Brushing on too much coffee syrup can make the top soggy. Light, even strokes are best.
• Skipping the chill. Cooling and chilling give clean slices and the best texture. Be patient.

Recipe Variations

• Mocha Chip Brownies: Fold 1/2 cup mini chocolate chips into the brownie batter and add an extra 1/2 teaspoon espresso powder.
• Almond Tiramisu Brownies: Replace vanilla with 1/2 teaspoon almond extract in both layers.Sprinkle toasted sliced almonds on top after baking.
• Spirited Version: Add 1 tablespoon rum or coffee liqueur to the mascarpone mixture and keep the syrup alcohol-free.
• Lightened Swirl: Swap half the mascarpone for low-fat cream cheese for a slightly tangier, lighter swirl.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Bake times may vary by a couple of minutes.
• No-Espresso Option: Skip the espresso powder and use decaf coffee in the syrup for a milder flavor.

FAQ

Can I use cream cheese instead of mascarpone?

Yes. Cream cheese works well, though it’s tangier and firmer than mascarpone.

For a closer match, use 6 oz cream cheese plus 2 oz sour cream to soften the flavor and texture.

Do I have to use the coffee syrup?

No, but it adds that signature tiramisu taste and keeps the top moist. If you skip it, consider adding an extra 1/2 teaspoon espresso powder to the brownie batter for more coffee flavor.

How do I know when the brownies are done?

Look for set edges and a center that’s slightly soft but not jiggly. A toothpick inserted near the edge should come out with moist crumbs, while the center may show a bit of creamy mascarpone.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan and add 5–10 minutes to the baking time. Check early to avoid overbaking.

Can I make them ahead?

Absolutely. These taste even better the next day after the flavors meld.

Chill overnight, then slice before serving.

What if I don’t have instant espresso powder?

Use instant coffee granules, but increase the amount to 1.5–2 teaspoons for a similar punch. Alternatively, skip the powder and rely on the coffee syrup.

How should I cut clean slices?

Chill for at least an hour, then use a sharp knife wiped clean between cuts. A warm knife (run under hot water and dried) makes it even easier.

Can I reduce the sugar?

Yes.

You can cut up to 2 tablespoons from the brownie sugar and 1 tablespoon from the mascarpone swirl without affecting texture too much. Keep in mind that cocoa and coffee can taste more bitter with less sugar.

In Conclusion

Easy Tiramisu Brownies deliver the best of two beloved desserts in one pan: fudgy chocolate, creamy mascarpone, and a kiss of coffee. They’re simple enough for a weekday bake but special enough for guests.

With a few smart steps—gentle mixing, a light coffee brush, and proper chilling—you’ll get bakery-level results at home. Keep a batch in the fridge, and you’ll have a little moment of café comfort whenever you want it.