Tiramisu Brownies

Tiramisu Brownies are made with a rich and chewy fudge brownie soaked in rum and espresso, then topped with a whipped mascarpone filling and cocoa powder. If you love chocolate and coffee flavors, or are looking for a great twist on a classic brownie, this recipe is perfect for you!

Tiramisu Brownies: A Delightful Dessert Mashup

If you’ve ever been eating tiramisu and thought, “This is great, but you know what it needs? More chocolate,” these Tiramisu Brownies are for you.

We’ve taken the things we love most about tiramisu (the boozy whipped filling and espresso drenched layers) and transposed them onto another beloved dessert: homemade brownies.

Instead of using ladyfingers, we soak our easy fudge brownies in a mixture of espresso and rum, then top them with a traditional whipped mascarpone filling and a final layer of grated chocolate and cocoa powder.

The resulting twist on tiramisu is dark, rich, and wonderfully, indulgently chocolatey.

It’s one of the Mr.’s all time favorite desserts, which is really saying something when we’ve also got Chocolate Bundt Cake and Peach Delight competing for that spot.

Fork stabbing a corner of a tiramisu brownie slice.

Here’s Why You’ll Love Them Too

  • A dream for chocolate lovers– The flavors here are simply divine. You get all the richness of a brownie but perfectly balanced with a creamy whipped filling.
  • Make ahead friendly– This dessert is actually best made ahead of time. You can make all the individual components or the whole dessert up to two days in advance.
  • Great for parties– These can be cut into 16 rich squares, making them perfect for a gathering. They also travel well!

Key Ingredients

Ingredients for brownies on a wood background, including eggs, sugar, butter, flour, salt, and cocoa powder.

To make the brownies, you’ll need:

  • Butter– I use unsalted butter when baking.
  • Sugar– A combination of brown and granulated sugar is needed for the best texture and flavor.
  • Eggs– Our homemade brownies use three whole eggs, plus an additional egg yolk for max fudginess.
  • Cocoa powder- Look for natural unsweetened cocoa powder, not Dutch process.
  • Flour- The brownies only need a small amount of flour to hold them together.
  • Salt and vanilla extract– The heroes of flavor in baked goods.
  • Espresso or strong brewed coffee– This is what we’ll soak the baked brownies in. I like to use our Aeropress to make extra concentrated coffee. You can read more about that in this Honey Latte post.
  • Dark rum- You can omit this if you like, but the rum is essential for a classic tiramisu flavor.

To make the tiramisu filling you’ll need:

  • More egg yolks- These add a rich, custardy flavor and are what’s traditionally used in tiramisu filling.
  • More rum!- That’s right, the filling gets booze too!
  • More sugar– Just a touch of granulated sugar for the filling.
  • Mascarpone cheese– Look for this creamy, spreadable cheese in the specialty cheese aisle or near the goat, feta, and brie cheeses in your grocery store. It’ll be in a plastic tub.
  • Cold whipping cream– Tiramisu fillings usually use either whipped egg whites or fresh whipped cream. I prefer using whipped cream, so I don’t have to worry about raw eggs.
  • Grated dark chocolate and cocoa powder– I like to mix the two of these for a lovely texture and richer flavor. Also, I find it prevents accidental inhalation of cocoa powder à la Michael on The Office. (Is that TWO The Office references in one post? Yes, yes it is).

How to Make Tiramisu Brownies

  1. Make the brownies. As mentioned earlier, we use this homemade brownie recipe, and step by step photos are available there.
  2. Soak the brownies. Combine the espresso and rum in a measuring cup. While the brownies are still warm, prick them all over with a fork. Pour the espresso mixture slowly over the brownies, allowing it to soak up as you move. You want them to be soaked, but there shouldn’t be any puddles on top. If it starts to puddle, don’t pour any more of the mixture on.
  1. Make the filling. Combine the egg yolks, rum, and sugar in a double boiler or a bowl set over a pot of gently simmering water. Use a handheld beater to whisk the mixture together until fluffy and light in color, about five minutes. Gently fold in the mascarpone cheese and allow the mixture to chill in the fridge for about 10 minutes.
  2. Make the whipped cream. In another bowl or electric mixer, beat the whipped cream until stiff peaks have formed. Gently fold it into the mascarpone mixture. The whipped cream will deflate slightly.
  1. Layer. Spread the whipped cream mixture evenly over the cooled brownies. Dust with sifted cocoa powder and grated chocolate.
  2. Chill, then serve. Cover with saran wrap and chill for at least one hour or overnight. Cut into bars and serve.

Tips for Tiramisu Brownie Success:

  • You can save some time by substituting a box brownie mix for the homemade brownies. Bake in an 8 or 9 inch square pan according to the directions on the box.
  • I prefer to bake my brownies in a parchment paper sling so I can easily remove them to slice and serve.
  • A mixer really helps get the egg yolks to the right consistency. This one is affordable and effective. Five minutes may not seem that long, but trust me–it’s a VERY long time to constantly whisk egg yolks so they don’t curdle.
  • Having the mascarpone at room temperature really helps to incorporate it easily into the egg mixture.
  • While slicing the brownies, it’s helpful to have a tall glass of hot water and a paper towel on hand. Dip the knife in the glass and remove any excess filling between slices.
  • Wondering what to do with all those leftover egg whites? Try making one of these awesome egg white recipes!
Slice of tiramisu brownies with a bite taken out.

Make Ahead and Storage

The brownies base can be made and soaked up to 1 day in advance. The cream filling can be made 2 days in advance and stored in the fridge.

Assembled Tiramisu Brownies should be stored, covered, in the fridge, and will keep for 3-5 days. I like to remove them from the fridge 20-30 minutes before serving.

Slice of brownie with tiramisu filling and cocoa powder and chocolate topping.

More Desserts for Chocolate Lovers

If you love a zhushed up brownie, be sure to give these Buckeye Brownies a try as well.

Double Chocolate Sea Salt Truffles are for the chocolate purists. Nothing but rich and creamy dark chocolate here.

If you’d rather drink your chocolate, try this Stove Top Hot Chocolate.

Have chocolate for breakfast with these Double Chocolate Waffles.

If you love the cream filling in these Tiramisu Brownies, you’re definitely going to want to try this Triple Chocolate Punch Bowl Cake, which combines layers of chocolate cake with whipped cream and chocolate pudding.

Mocha Chocolate Cobbler is another dream come true for chocolate and coffee lovers.

Fork stabbing a corner of a tiramisu brownie slice.

Tiramisu Brownies

Yield: 16
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Rich chocolate brownies are topped with a creamy whipped mascarpone filling and sprinkle of cocoa powder to make these Tiramisu Brownnies. You'll love this mashup of two favorite desserts!

Ingredients

For the brownies:

  • 1 1/2 sticks (12 Tablespoons, 3/4 cup) unsalted butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 3 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup sifted cocoa powder
  • 1/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • ½ cup espresso or strong brewed coffee
  • 1 Tablespoon dark rum

For the filling:

  • 3 egg yolks
  • 2 Tablespoons dark rum
  • 3 Tablespoons sugar
  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup cold heavy whipping cream

For the topping:

  • Cocoa powder
  • Dark chocolate bar

Instructions

Prepare the brownies:

  1. Preheat the oven to 350 degrees. Line an 8 or 9 inch square baking dish with a parchment sling and spray with a neutral cooking spray. Set aside.
  2. In a medium sized pot, melt the butter on the stove top over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes.
  3. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder and stir until just combined.
  5. Pour the mixture into the prepared pan and bake for 30-35 minutes or until center is just set. A toothpick inserted in the center should come back with a few moist crumbs attached.
  6. In a measuring cup, mix together the espresso and dark rum.
  7. Prick the warm brownies all over with a fork. Slowly pour the rum mixture over the brownies, allowing it to soak in. You don't want it to be puddled on top. You might have leftover coffee mixture, which is fine. Allow the brownies to cool.

Meanwhile, prepare the filling:

  1. Combine the egg yolks, rum, and sugar in a double boiler or a bowl set over a pot of gently simmering water. Use a hand mixer to beat the eggs until fluffy and light in color, about five minutes. You have to beat continually to avoid scrambling the eggs. Gently fold in the mascarpone cheese and allow the mixture to chill in the fridge for about 10 minutes.
  2. In another bowl or electric mixer, beat the whipped cream until stiff peaks have formed. Gently fold it into the mascarpone mixture. The whipped cream will deflate slightly.
  3. Spread the whipped cream mixture evenly over the cooled brownies. Dust with sifted cocoa powder and grated chocolate.
  4. Chill, then serve. Cover with saran wrap and chill for at least one hour or overnight. Cut into bars and serve.

Notes

A box brownie mix can be substituted for the homemade brownies. Make it according to the package directions, then continue on with the recipe.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 121mgSodium: 178mgCarbohydrates: 36gFiber: 2gSugar: 29gProtein: 5g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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