🌟 Tiramisu Brownies Recipe

Ingredients

1 cup unsalted butter, melted (brown it slightly if you want a nutty depth)

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 cup all-purpose flour (spooned & leveled)

1/2 cup Dutch-process cocoa powder

1/4 tsp salt

2 tbsp instant coffee granules

1/2 cup strong brewed coffee, cooled (espresso preferred)

Tiramisu Cream Layer

8 oz mascarpone cheese, room temperature

4 oz cream cheese, softened

1/2 cup powdered sugar, sifted

1 tsp vanilla extract

2 tbsp heavy cream

Dusting

Cocoa powder (for finishing)

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Instructions

1. Prep

Preheat oven to 350°F (175°C).

Grease and line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting.

2. Make the Brownie Batter
3. In a large bowl, whisk together the melted butter and sugar until glossy.
4. Add eggs, one at a time, whisking well after each addition. Stir in vanilla.
5. In a separate bowl, sift together flour, cocoa powder, and salt.
6. Dissolve instant coffee in the cooled brewed coffee. Stir into the wet mixture.
7. Gently fold the dry ingredients into the wet, mixing until just combined. Don’t overmix — you want fudgy brownies!
8. Bake

Pour the batter into your prepared pan and spread evenly.

Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).

Cool completely in the pan.

4. Make the Tiramisu Cream
5. Beat mascarpone and cream cheese together until smooth.
6. Add powdered sugar and vanilla, beating until fluffy.
7. Mix in heavy cream until light and spreadable.
8. Assemble

Once brownies are cooled, spread the tiramisu cream evenly over the top.

Chill for at least 2 hours to set.

6. Finish & Serve

Dust generously with cocoa powder before slicing.

Cut into squares with a hot, clean knife for sharp edges.

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✨ Pro Tips

Chill the brownies well before slicing — it helps layers stay neat.

For a true tiramisu vibe, you can brush the cooled brownies with a little coffee liqueur (like Kahlúa or Marsala wine) before adding the cream.

Store in the fridge (up to 4 days), but let them sit at room temperature for 10 minutes before serving for the creamiest texture.