Tiramisu Brownies

Why you’ll love Tiramisu Brownies

1. The perfect fusion of rich chocolate brownies and classic tiramisu flavours
2. Fudgy, indulgent base with a light, creamy mascarpone topping
3. Balanced sweetness with a hint of espresso for depth
4. Elegant, bakery-style dessert that looks as good as it tastes
5. Ideal for special occasions or when you want to impress with minimal effort

How to make Tiramisu Brownies

Ingredients

Brownie Layer

• 115g unsalted butter (½ cup)
• 200g dark chocolate (7 oz)
• 150g caster sugar (¾ cup)
• 2 large eggs
• 1 tsp vanilla extract
• 95g plain flour (¾ cup)
• 2 tbsp cocoa powder
• ½ tsp salt
• 2 tbsp strong coffee or espresso (30 ml)

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Mascarpone Layer

• 250g mascarpone (1 cup)
• 60g icing sugar (½ cup)
• 1 tsp vanilla extract
• 120ml double cream (½ cup)

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Topping

• 1–2 tbsp cocoa powder (for dusting)

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Instructions

Make the brownies

1. Preheat oven to 180°C (160°C fan) / 350°F.
2. Melt butter and dark chocolate together until smooth.
3. Whisk in sugar, then eggs and vanilla.
4. Stir in flour, cocoa powder, salt, and coffee.
5. Pour into lined tin and bake for 20–25 minutes (fudgy centre).
6. Cool completely.

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Make mascarpone layer

1. Whisk mascarpone, icing sugar, and vanilla until smooth.
2. In a separate bowl, whip cream to soft peaks.
3. Fold into mascarpone mixture until light and creamy.

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Assemble

• Spread mascarpone layer over cooled brownies.
• Chill for 2–3 hours until set.
• Dust generously with cocoa powder before serving.

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Tips

• The espresso in the brownie still gives that classic tiramisu flavour
• Chill well for clean slices and a firm topping
• Use good quality cocoa for that authentic finish

Storage tips

• Fridge (essential): Store in an airtight container for up to 3–4 days due to the mascarpone topping
• Keep covered: Prevents the cream layer from drying out and absorbing fridge smells
• Best served slightly softened: Let sit at room temp for 15–20 minutes before eating
• Layer with parchment: Stops the mascarpone topping from sticking or smudging
• Freezing option: Freeze without cocoa dusting for up to 1–2 months, then defrost in the fridge and dust before serving