Easy Chocolate Brownie Tiramisu

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This rich Chocolate Tiramisu is my unique take on the classic dessert by substituting coffee-soaked ladyfingers with brownie layers in between a creamy mascarpone filling. This decadent brownie tiramisu is easy to make, perfect for large gatherings, and a must-try for chocolate lovers.

A slice of chocolate tiramisu on a black plate next to the whole dish.

Why you’ll love my chocolate tiramisu recipe

What’s your favorite dessert? Well, I have two: brownies and tiramisu. So this chocolate version of tiramisu combines the best of both. Here’s why I think you’ll love it as well:

Easy tiramisu: This chocolate version of the classic Italian dessert can be whipped up with minimal effort. You only need 9 ingredients, some time, and follow a few straightforward steps. No double boiler, raw eggs, or is alcohol needed. You can even use store-bought brownies to speed up the process!
Feeds a crowd: This decadent chocolate tiramisu is ideal for festive gatherings like Christmas and Thanksgiving as you can easily make it ahead of time.
Perfect for chocolate fans: By replacing traditional coffee-soaked ladyfingers with a rich brownie, this dessert is a must-try for any chocolate lover.

Ingredients

Cocoa: You’ll need unsweetened cocoa powder, Dutch-process cocoa is best which gives the brownie a rich dark chocolate flavor.
Espresso: You’ll need 1 cup of cooled espresso or other strong coffee. Alternatively, you can add 2 tsp of instant espresso powder or coffee syrup straight into the batter.
Mascarpone: Softened mascarpone cheese, room temperature.
Cream: Heavy cream. I don’t recommend using a lighter version.
Butter: You can use salted or unsalted butter stored at room temperature. Omit the 1/4 tsp salt if you’re using salted butter.
Eggs: 4 medium-sized eggs stored at room temperature.
Sugar: Granulated white sugar and powdered sugar.
Vanilla: Vanilla extract works best but you can also use vanilla paste, fresh vanilla beans, or essence if needed.
Flour: All-purpose flour or plain flour.

Variations

Double chocolate tiramisu: Add layers of chocolate ganache between the brownie and mascarpone layers for extra indulgence. You can also add melted chocolate on top of the tiramisu to create a solid chocolate topping.
Alcohol infused: Infuse the mascarpone mixture with a shot of amaretto, coffee liqueur, chocolate liqueur, or dark rum.
Fruit layers: Layer sliced strawberries, cherries, or raspberries between the brownie and mascarpone cream filling for a burst of freshness.

How to make brownie tiramisu

Cream butter and sugar. Add eggs and vanilla extract, and mix to combine.
Add dry ingredients. Stir until just combined.
Bake the brownie.
Once cooled, cut the brownie in half horizontally and add one layer to your serving dish. Pierce with a fork gently and drizzle over 1/2 the coffee.
Mix mascarpone, vanilla, and powdered sugar.
Whisk the cream until soft peaks form. Gently fold it under the mascarpone mixture.
Add half of the filling to the soak brownie half.
Repeat the layers and refrigerate for a minimum of 3 hours before dusting the tiramisu with cocoa powder.

FAQ

How do you best store chocolate tiramisu?

I like to make it in in a large glass container as I can easily pop a lid back for storage. You can also add plastic wrap on top of the dish and store it in the refrigerator for up to 3 days.

Can I use store-bought brownies for this recipe?

Yes, you can substitute homemade brownies with store-bought ones for convenience.

Can I use a chocolate sponge instead of brownies?

Yes, you can also drizzle a store-bought or homemade chocolate sponge cake with coffee or hot chocolate instead.

For more delicious chocolate desserts, check out the following recipes:

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Easy Chocolate Brownie Tiramisu

Caro Jensen

This chocolate tiramisu replaces ladyfingers with homemade brownie layers in a creamy mascarpone filling. Easy to make, ideal for large gatherings, and a must-try for chocolate lovers.

5 from 1 vote

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Prep Time 30

Cook Time 25

Chill time 3

Total Time 3 55

Course Dessert

Cuisine American, Italian

Servings servings

Calories 278 kcal

Ingredients

Chocolate brownie

1 cup unsalted butter softened
1 1/2 cups sugar
4 eggs medium-sized
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup cocoa Dutch-processed
1/4 tsp salt
1 cup espresso cold

Mascarpone cream filling

12 oz mascarpone room-temperature
3/4 cup powdered sugar
2 tsp vanilla extract
1 1/2 cup heavy cream
2 tbsp cocoa powder

Instructions

Chocolate Brownie

Preheat the oven to 350F (180C). Line a 9×9 inch baking dish with parchment paper.
In a medium bowl, cream soft butter and sugar with an electric mixer until white and fluffy.
1 cup unsalted butter, 1 1/2 cups sugar
Add eggs and vanilla extract. Mix until smooth.
4 eggs, 1 tsp vanilla extract
Gradually add cocoa, flour, and salt, mixing until just incorporated.
1 1/2 cups flour, 3/4 cup cocoa, 1/4 tsp salt
Pour the cocoa mixture into the lined baking dish and bake for 25-30 minutes until just set. Let cool completely.

Prepare mascarpone cream filling

In a large bowl, beat mascarpone cheese with an electric mixer or stand mixer until smooth and creamy. Add the icing sugar and vanilla extract and mix until combined.
12 oz mascarpone, 3/4 cup powdered sugar, 2 tsp vanilla extract
In a separate mixing bowl, whip heavy cream on medium to low speed until soft peaks form.
1 1/2 cup heavy cream
Gently fold whipped cream into the mascarpone mixture by hand. Set aside.

Assemble chocolate tiramisu

Place one layer of brownie pieces at the bottom of a serving dish (9×9 inch or similar). Gently pierce it a few times with a fork and drizzle 1/2 cup of the cold espresso on top or until it is lightly soaked in coffee.
1 cup espresso
Spoon a thick even layer of the mascarpone cream mixture over the brownie.
Add the other brownie followed by another layer of mascarpone cream on top.
Cover and refrigerate for a minimum of 3 hours or overnight to allow flavors to meld.
Before serving, dust the top of the tiramisu with unsweetened cocoa powder on top of the mascarpone cream.
2 tbsp cocoa powder

Notes

Cool espresso: Ensure that the shot of espresso is cooled to room temperature before soaking the brownie the brownie to prevent it from getting too soft.
Room temperature mascarpone: Soften the mascarpone cheese at room temperature before mixing it with the whipped cream to achieve a smooth and creamy texture.
Chill before serving: Allow the assembled tiramisu to chill in the refrigerator for at least 3 hours or overnight to set and for the flavors to mingle.

Nutrition

Calories: 278kcalCarbohydrates: 25gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 79mgSodium: 50mgPotassium: 88mgFiber: 1gSugar: 13gVitamin A: 693IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg

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