Tiramisu Brownies

1. Prepare the pan

Preheat the oven to 350°F / 175°C. Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides so you can lift the brownies out easily after chilling.

Lightly grease the parchment paper to help the brownies release cleanly.

2. Melt the chocolate and butter

In a microwave-safe bowl, add the unsalted butter and dark chocolate. Microwave in short intervals of 20 to 30 seconds, stirring between each one, until smooth and fully melted.

Let the mixture cool for a few minutes before adding the eggs. It should be warm, not hot.

3. Mix the wet ingredients

Add the granulated sugar to the melted chocolate mixture and whisk until combined.

Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

The mixture should look glossy and smooth.

4. Add the dry ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and instant espresso powder.

Add the dry ingredients to the chocolate mixture and fold gently with a spatula until just combined.

Do not overmix. Stop as soon as you no longer see dry streaks of flour.

5. Add chocolate chips

Fold in the chocolate chips, if using.

This step is optional, but it gives the brownie base a richer texture and a more chocolate-forward bite.

6. Bake the brownie layer

Spread the brownie batter evenly into the prepared pan.

Bake for 22 to 28 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs.

Do not overbake. The brownie layer should stay fudgy because it will firm up more as it cools.

7. Cool the brownies completely

Remove the pan from the oven and let the brownies cool completely in the pan.

For best results, let them cool at room temperature first, then place the pan in the fridge for 20 to 30 minutes before adding the tiramisu layers.

8. Prepare the coffee mixture

In a shallow bowl, combine the cooled strong coffee or espresso, sugar, and vanilla extract.

Stir until the sugar dissolves.

Make sure the coffee is fully cooled before dipping the ladyfingers, otherwise they can soften too quickly.

9. Add the ladyfinger layer

Quickly dip each ladyfinger into the coffee mixture for about 1 second per side.

Do not soak them. Ladyfingers absorb liquid fast, and too much coffee can make the layer soggy.

Arrange the dipped ladyfingers in a single even layer over the cooled brownies. Trim pieces if needed so they fit neatly inside the pan.

10. Make the mascarpone cream

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

In another bowl, gently stir the cold mascarpone cheese until smooth.

Add the mascarpone to the whipped cream and beat on low speed just until combined and fluffy.

Do not overbeat, because mascarpone can turn grainy if mixed too much.

11. Spread the mascarpone layer

Spoon the mascarpone cream over the ladyfinger layer.

Use an offset spatula or the back of a spoon to spread it into an even layer.

Smooth the top well, especially if you want clean slices for photos.

12. Chill before slicing

Cover the pan and refrigerate for at least 4 hours, or overnight if possible.

This chilling time helps the ladyfingers soften properly, the cream set, and the flavors blend together.

For the cleanest cuts, overnight chilling is the best option.

13. Add the cocoa topping

Right before serving, dust the top with unsweetened cocoa powder.

Add dark chocolate shavings if you want a more finished bakery-style look.

Do not dust the cocoa too early if you want the topping to stay fresh and powdery.

14. Slice and serve

Lift the brownies out of the pan using the parchment paper overhang.

Use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat layers.

Serve chilled for the best tiramisu texture.

Important Notes

If you want cleaner slices, chill the brownies overnight and use a hot knife. Just dip the knife in hot water, wipe it dry, then slice.