Easy Tiramisu Brownies | Coffee Lover’s Dessert (Fudgy Brownie + Silky Mascarpone)

Setting the Scene: Café Perfume Meets Bake-Sale Magic

Imagine the scent of a downtown espresso bar wafting through your kitchen: cocoa-bitter and toasty, with that soft, creamy finish only mascarpone can give. These Easy Tiramisu Brownies take the best parts of Italy’s most beloved dessert—espresso, mascarpone, and a flutter of cocoa—and fuse them with a fudgy, crinkle-topped brownie. No ladyfingers to layer, no water bath, no pastry-school fuss. We bake a glossy chocolate base, brush it with a whisper of coffee syrup (with or without a splash of Marsala or dark rum), then crown it with a cloud of vanilla-mascarpone cream. A snowfall of cocoa powder finishes the mood: pure café elegance, ready to slice for weeknights, dinner parties, or the “bring a dessert” text that always arrives at 4:57 p.m.

The textures make this a keeper: a brownie with just-set chew under a silky, softly tangy mascarpone topping. It chills into clean, glamorous squares that travel well and feel more special than the effort suggests. Coffee lovers, you’re about to meet your new signature dessert.

What You’ll Need

Ingredients (One 8-inch / 20-cm pan; 16 squares)

Fudgy espresso brownies

• ½ cup (115 g) unsalted butter, cut in cubes
• 4 oz (115 g) dark chocolate (60–70%), chopped
• ¾ cup (150 g) granulated sugar
• ¼ cup (55 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¾ cup (95 g) all-purpose flour
• ¼ cup (25 g) Dutch-process cocoa powder
• ½ tsp fine sea salt
• 1 tbsp instant espresso powder (or 2 tsp very fine instant coffee)

Coffee soak (classic tiramisu wink)

• ¼ cup (60 ml) strong espresso or very strong coffee, hot
• 1–2 tbsp sugar, to taste
• 1–2 tsp Marsala wine or dark rum (optional but lovely)

Mascarpone cloud

• 8 oz (225 g) cold mascarpone
• ½ cup (120 ml) cold heavy cream
• ¼ cup (30 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• Pinch fine sea salt

Finish

• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional)

Tools

• 8-inch (20-cm) square pan + parchment sling
• Heatproof bowl + small saucepan (or microwave)
• Whisk, silicone spatula, fine mesh sifter
• Offset spatula for the topping
• Small brush or spoon for the coffee soak
• Sharp knife; hot water & towel for neat slices

How to Make It

Brownie Base: Glossy Batter, Fudgy Bite

Set oven to 350°F (175°C). Line your pan with a parchment sling; light-spray the sides. In a heatproof bowl over gently simmering water (or in short microwave bursts), melt butter and chopped chocolate, stirring until smooth and shiny. Off heat, whisk in granulated and brown sugars until the mixture looks thick and satiny. Whisk in eggs one at a time, then vanilla, beating 20–30 seconds after the second egg—this tiny aeration is your ticket to a crinkle top.

Sift flour, cocoa, salt, and espresso powder together. Fold into the chocolate base just until no dry streaks remain. The batter will be thick and glossy—resist overmixing to keep the crumb fudgy. Scrape into the pan, smooth the top, and tap once to pop large air bubbles. Bake 22–26 minutes, rotating once, until the edges are set and the center has a slight wobble. A tester should emerge with moist, fudgy crumbs (not wet batter). Cool in pan on a rack 30 minutes.

Espresso Soak: Café Aroma, Not Soggy

Stir hot espresso, sugar, and Marsala/rum (if using) until dissolved. When brownies are warm—not hot—brush or spoon the syrup evenly over the surface. You want a tender kiss of coffee that perfumes each bite without turning the slab damp. Let the base cool completely (speed it up in the fridge 20 minutes).

Mascarpone Cloud: Silky Blanket, Clean Slices

In a bowl, whisk cold mascarpone with powdered sugar, vanilla, and a pinch of salt just until smooth—don’t overwork or it can loosen. In a separate bowl, beat cold heavy cream to soft peaks. Fold cream into mascarpone in two additions until you have a pillowy, spreadable frosting. If it seems too loose, chill 10 minutes; it will firm slightly.

Spread mascarpone evenly over the cooled, coffee-kissed brownies with an offset spatula, creating soft swoops. Chill at least 1 hour to set for clean slicing (or up to 24 hours—flavor deepens overnight).

Finish & Slice: The Tiramisu Moment

Right before serving, dust generously with unsweetened cocoa and add chocolate shavings if you’re feeling festive. Lift the slab out by the parchment. For bakery-clean edges, dip a sharp knife in hot water, wipe dry, slice, and repeat between cuts. Keep squares chilled but serve slightly cool (10 minutes at room temp softens the mascarpone into silken perfection).

Creative Twists (Make It Your Signature)

• Mocha Marble: Reserve ⅓ cup mascarpone cream; whisk in 1 tsp cocoa. Dollop over the plain mascarpone and swirl for a marbled top.
• Baileys Nightcap: Replace Marsala with 1 tbsp Irish cream in the soak; add 1 tsp to the mascarpone. Adults-only and dangerously smooth.
• Almond-Amaretto: Add ¼ tsp almond extract to the brownie; swap Marsala for amaretto. Top with toasted sliced almonds.
• Gluten-Free: Use a cup-for-cup GF baking blend; bake time may vary by 1–2 minutes.
• Extra Dark: Use 72% chocolate + black cocoa for a deeper, espresso-bar edge.
• No-Alcohol Crowd: Keep it classic with straight espresso; add a little vanilla to the soak for roundness.
• Dinner-Party Bars: Bake in a 9×13 pan (1.5× recipe) for bite-size squares; they fly off a dessert board.
• Summer Spin: Serve cold with macerated strawberries and a teeny pinch of lemon zest for “tiramisù al limone” vibes.

Nutritional Spotlight (Per square, 1 of 16; estimate)

Chilling sets the mascarpone and concentrates flavor, so smaller squares still deliver a big café-dessert payoff.

Final Inspiration: A Little Black Dress of Desserts

Elegant enough for company, easy enough for Tuesday—these Easy Tiramisu Brownies hit that sweet spot between cozy and couture. The brownie foundation satisfies the fudgy purists; the espresso and mascarpone whisper “classic tiramisu” without a single sponge finger in sight. They’re make-ahead friendly, slice like a dream, and turn any coffee break into a tiny celebration.

Bake the base in the afternoon, crown it after dinner, and dust with cocoa just before the first slice. Pack a few for a friend, tuck the rest in the fridge, and enjoy that hush that follows the first bite: chocolate, coffee, cream—balanced, grown-up, and completely irresistible.