Tiramisu Brownies Cake

Love the classic pick-me-up of Italian tiramisù and the fudgy comfort of brownies? This “best of both worlds” dessert layers an espresso-laden brownie base with silky mascarpone cream, then finishes with the traditional shower of cocoa powder. The result is a striking cake-style slab that slices neatly into squares for parties, bake sales, or an elegant finish to dinner.

Why You’ll Love This Recipe

• Combines two crowd-pleasers—rich chocolate brownies and creamy tiramisù—in one pan.

• Simple, pantry-friendly method: no water baths, no tricky tempering.

• Coffee lovers get a pronounced espresso note; chocolate lovers still enjoy a deep cocoa hit.

• Make-ahead friendly: the flavor actually improves after a short chill.

• Freezer-stable for up to three months, so you can always have a luxurious dessert on hand.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Brownie base

• 115 g unsalted butter, cut into cubes

• 170 g dark chocolate (60–70 %), chopped

• 200 g granulated sugar

• 50 g light brown sugar

• 1 Tbsp instant espresso powder

• 3 large eggs, room temperature

• 1 tsp pure vanilla extract

• 80 g all-purpose flour

• 30 g unsweetened cocoa powder

• ½ tsp fine sea salt

Mascarpone layer

• 250 g mascarpone cheese, cold

• 120 ml heavy whipping cream, cold

• 60 g icing (confectioners’) sugar, sifted

• 2 Tbsp strong brewed espresso, cooled

• 1 Tbsp coffee liqueur (optional)

• ½ tsp pure vanilla extract

Finishing

• Unsweetened cocoa powder, for dusting

• Dark chocolate curls or shavings (optional)

directions

1. Prep the pan – Preheat oven to 175 °C (350 °F). Grease a 20 cm × 20 cm (8 × 8 in) square pan and line with parchment, leaving overhang on two sides for easy lifting.

2. Melt chocolate & butter – In a medium heat-proof bowl, melt butter and chopped chocolate together over a saucepan of barely simmering water, stirring until smooth. Remove from heat; whisk in both sugars and espresso powder until dissolved.

3. Build the batter – Whisk in eggs one at a time, then vanilla. Fold in flour, cocoa, and salt just until no streaks remain. Pour batter into the prepared pan and level the top.

4. Bake – Bake 28–32 min, or until the center is set and a toothpick comes out with a few moist crumbs. Cool completely in the pan on a rack (about 45 min).

5. Make mascarpone cream – Using an electric mixer on medium, beat mascarpone, cream, icing sugar, cooled espresso, coffee liqueur (if using), and vanilla until thick, smooth, and spreadable (soft peaks). Do not over-whip.

6. Assemble – Spread mascarpone cream evenly over the cooled brownie layer. Refrigerate 30 min to set.

7. Finish & serve – Dust generously with cocoa powder, add chocolate curls if desired, lift from pan, slice with a hot, dry knife, and serve chilled or at cool room temperature.

Servings and timing

Variations

• Ladyfinger crunch – Gently press a single layer of halved savoiardi on top of the just-poured brownie batter; they soften during baking for an authentic tiramisù bite.

• Rum or Marsala – Replace coffee liqueur with 1 Tbsp dark rum or sweet Marsala for a more traditional flavor.

• White-chocolate twist – Swap half the dark chocolate in the brownie base for white chocolate for a sweeter, marbled look.

• Gluten-free – Substitute a 1:1 gluten-free baking blend for the all-purpose flour.

• Vegan option – Use a favorite vegan brownie base, whip plant-based cream with vegan cream cheese, and replace mascarpone accordingly.

storage/reheating

• Refrigerator – Cover tightly; keep up to 4 days. Flavor deepens on day 2.

• Freezer – Freeze individual squares on a tray until solid, then store in an airtight container up to 3 months. Thaw overnight in the refrigerator.

• Reheating – These are best served chilled, but if you prefer a softer bite, let stand 10 min at room temperature. Avoid microwaving—the mascarpone layer may separate.

FAQs

How strong is the coffee flavor?

The brownie contains espresso powder and the cream has brewed espresso, giving a noticeable but balanced coffee note that complements the chocolate rather than overpowering it.

Can I make this without coffee liqueur?

Yes. Simply omit it or replace with additional cooled espresso.

What kind of chocolate works best?

Use 60–70 % dark (bittersweet) chocolate for superior depth; chips or bar chocolate are both fine if weighed accurately.

Why did my mascarpone mixture curdle?

Over-whipping or using mascarpone that is too warm can cause curdling. Start with cold ingredients and stop once the cream holds soft peaks.

Can I double the recipe?

Absolutely—bake in a 23 cm × 33 cm (9 × 13 in) pan for about 35–38 minutes. Watch for the same toothpick-crumb cue.

How do I get clean slices?

Chill the assembled cake at least 30 minutes, wipe the knife blade clean between cuts, and heat the blade briefly under hot water for razor-sharp edges.

Is the dessert kid-friendly?

If you omit the liqueur, the residual caffeine per serving is similar to a few sips of cola—generally acceptable for most children.

Can I substitute cream cheese for mascarpone?

You can, but expect a tangier profile. For closer texture, blend 200 g cream cheese with 50 g heavy cream first.

Do I need to bloom the espresso powder?

No—adding it directly to the warm chocolate mixture dissolves it efficiently and intensifies flavor without extra steps.

What’s the best cocoa for dusting?

Use Dutch-processed cocoa for a smooth, deep brown finish that resists clumping; natural cocoa also works but has a lighter hue.

Conclusion

Tiramisu Brownies Cake delivers everything beloved about classic tiramisù—coffee, cream, cocoa—in the approachable, party-ready form of a single-pan brownie slab. It’s rich yet balanced, refined yet practical, and certain to impress whether you present it at a casual coffee break or the finale of a special meal. Slice, serve, and enjoy the fusion of two timeless desserts in every bite.