Can I make tiramisu brownies ahead of time?

Yes! In fact, Tiramisu Brownies are even better when made a day ahead. The flavors have time to meld, and the mascarpone layer sets beautifully. Just store them in an airtight container in the fridge for up to 5 days.

Can I use espresso instead of instant coffee?

Absolutely. A shot of cooled espresso can add a deeper, more authentic coffee flavor. Just be sure it's not too hot when mixed into the mascarpone topping, or it may affect the texture.

Can I freeze tiramisu brownies?

You can freeze the brownie base for up to 3 months. However, it's best to add the mascarpone topping after thawing, as freezing can alter the texture of the cheese layer. To freeze, wrap the brownie base tightly in plastic and then foil.

Tiramisu Brownies – Best Creamy Dessert Fusion

Name: Tiramisu Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian-American
Ingredients: 170g unsalted butter: Adds richness and moisture to the brownie base; 200g caster sugar: Sweetens the brownies and contributes to the crackly top; 3 large eggs: Provide structure and moisture to the batter; 100g self-raising flour: Helps the brownies rise slightly; 50g cocoa powder: Deep chocolate flavor for the base; 1 tsp vanilla extract: Enhances all other flavors; 2 tsp instant coffee: Adds the signature coffee kick to the topping; 1 tbsp hot water: Used to dissolve the coffee; 250g mascarpone cheese: Smooth, creamy base for the topping; 80g icing sugar: Sweetens the mascarpone without graininess; 2 tbsp cocoa powder (for dusting): Adds a classic tiramisu finish

Description

Tiramisu Brownies are the ultimate dessert fusion — combining rich, fudgy chocolate brownie layers with a creamy, coffee-infused mascarpone topping and a dusting of cocoa. Perfect for coffee and chocolate lovers alike, this indulgent treat is ideal for holidays, special occasions, or simply treating yourself.

Ingredients

Scale

170g unsalted butter: Adds richness and moisture to the brownie base
200g caster sugar: Sweetens the brownies and contributes to the crackly top
3 large eggs: Provide structure and moisture to the batter
100g self-raising flour: Helps the brownies rise slightly
50g cocoa powder: Deep chocolate flavor for the base
1 tsp vanilla extract: Enhances all other flavors
2 tsp instant coffee: Adds the signature coffee kick to the topping
1 tbsp hot water: Used to dissolve the coffee
250g mascarpone cheese: Smooth, creamy base for the topping
80g icing sugar: Sweetens the mascarpone without graininess
2 tbsp cocoa powder (for dusting): Adds a classic tiramisu finish

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Instructions

Preheat oven to 180°C (350°F). Line an 8×8 inch baking pan with parchment paper.
Melt butter in a microwave-safe bowl or saucepan. Let it cool slightly.
Whisk melted butter with caster sugar in a large bowl until combined and pale.
Beat in the eggs one at a time, then add vanilla extract.
Sift in the flour and cocoa powder, then fold gently until just combined.
Pour the brownie batter into the prepared pan, spreading it evenly.
Bake for 18–20 minutes or until a skewer comes out with moist crumbs.
Let the brownies cool completely in the pan.
Dissolve instant coffee in 1 tbsp hot water. Let it cool.
In another bowl, beat mascarpone with icing sugar and the cooled coffee until smooth.
Spread the mascarpone topping evenly over the cooled brownies.
Dust with cocoa powder using a fine mesh sieve.
Chill in the fridge for at least 1 hour before slicing and serving.

Notes

For stronger coffee flavor, use espresso instead of instant coffee.
Chill well before slicing for clean layers.
Use high-quality cocoa powder for deeper flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 brownie (1/16 of batch)
Calories: 245
Sugar: 18g
Sodium: 60mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg