Brownie Tiramisu
This rich and creamy Brownie Tiramisu is my unique take on the Italian classic dessert by substituting coffee-soaked ladyfingers with homemade brownie layers in between a creamy mascarpone filling. This chocolate tiramisu is easy to make, perfect for large gatherings, and a must-try for chocolate lovers.
Brownie tiramisu – the best of both
What’s your favorite dessert? Well, I have two: brownies (here is my fav cherry brownie recipe) and classic tiramisu. This chocolate brownie tiramisu combines the best of both but here’s why I think you’ll love it as well:
Easy tiramisu: Just like my chai tiramisu cups, this chocolate version of the classic Italian dessert can be whipped up with minimal effort. You only need 9 ingredients and follow a few easy steps to make a large batch. No double boiler, raw eggs, or alcohol needed. You can even use store-bought brownies to speed up the process.
Feed a crowd: This decadent chocolate tiramisu is ideal for festive gatherings like Christmas and Thanksgiving as you can easily make it ahead of time.
Must-make for chocolate fans: By replacing traditional coffee-soaked ladyfingers with a homemade brownie, this dessert is a must-try for any chocolate lover.
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Brownie Tiramisu
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
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- 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.
- Vanilla: Vanilla extract works best but you can also use vanilla syrup, fresh vanilla beans, or essence if needed.
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
See the recipe card for full information on the steps.
- 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.
