Tiramisu Brownies combine two classic desserts into one show-stopping treat. The best part is cutting through all those layers of fudgy brownie base, coffee-soaked ladyfingers, and fluffy mascarpone cream dusted with cocoa. Each bite gives you rich chocolate and intense coffee together. You’ll want a fork ready because they disappear fast.

A hand lifts a square piece of tiramisu brownies with a spoon from a tray containing several cut pieces, showing layers of cake, cream, and cocoa powder. — Tiramisu Brownies. Photo Credit: Splash of Taste.

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I make these dessert brownies for dinner parties, potlucks, and birthdays because they’re fancy, crowd-pleasing, and easy to slice and share. They’re also perfect for Christmas, Thanksgiving, and Valentine’s Day, and I love that they get better overnight. They stay fresh in the fridge for up to 3 days or in the freezer for 2 to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Various dessert ingredients for Tiramisu Brownies are arranged on a countertop, each labeled: whipping cream, dark coffee, water, lady fingers, brownie mix, eggs, oil, vanilla extract, mascarpone cheese, powdered sugar, and cocoa powder. — Tiramisu Brownies Ingredients. Photo Credit: Splash of Taste.

How to Make Tiramisu Brownies with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll walk you through how to make this easy tiramisu brownie recipe and get the best flavors with just a few simple steps.

Prepare and Bake the Brownie Layer

Preheat your oven to 350°F and line a 8×8-inch square baking pan with parchment paper, making sure it covers both the bottom and sides with a bit of overhang for easy removal later.

Mix up your brownie batter following the package directions with the eggs, vegetable oil, and water, then pour it into your prepared pan. Bake for 28–30 minutes until a toothpick comes out with just a few moist crumbs; you want them fudgy, not cakey.

Let them cool completely in the pan on a wire cooling rack before adding the topping.

A hand holds a gold whisk mixing thick chocolate batter for tiramisu brownies in a white bowl on a marble countertop, with cookie pieces and a bowl nearby. — Prepare the brownies and pour in prepared brownie batter, bake 28–30 minutes.

Whip the Mascarpone Cream

In a large bowl, beat the cold mascarpone cheese with an electric hand mixer or in a stand mixer until it’s smooth and creamy with no lumps. Add the cold heavy cream, powdered sugar, and vanilla extract.

Beat on medium-high speed for about 5–7 minutes until the mixture gets thick and fluffy; it should hold stiff peaks like whipped cream. The cold ingredients help the mascarpone-sugar mixture whip up faster and hold its shape better when you spread it over the lady fingers.

Soak and Layer the Ladyfingers

In a shallow dish, whisk together your strong brewed coffee or espresso with the dark rum if you’re using it (the rum is optional but adds authentic tiramisu flavor).

Quickly dip each ladyfinger into the coffee mixture, just a fast dunk on each side so they absorb flavor without getting soggy and falling apart. Arrange the soaked ladyfingers in a single layer on top of the brownie base, breaking them if needed to fit the pan.

Use an offset spatula to spread the creamy mascarpone topping evenly over the ladyfingers, smoothing it into an even layer.

A hand dips a ladyfinger biscuit into a bowl of dark liquid, with tiramisu brownies, more ladyfingers, a jug, and a bowl of cocoa powder nearby on a marble countertop. — Whisk coffee and optional rum in a shallow dish, quickly dip ladyfingers, and layer them over the brownie base.

A square baking pan lined with parchment paper and filled with smooth, swirled tiramisu brownies sits on a countertop, surrounded by cocoa powder, ladyfingers, and stacked plates. — Spread mascarpone topping evenly, chill at least 1 hour, dust with cocoa, and cut into squares to serve.

Chill and Serve

Refrigerate the brownies for at least 1 hour so the cream sets and the ladyfingers soften into that classic tiramisu texture. Before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve for even coverage.

Cut into squares with a sharp knife, wiping the blade clean between cuts so you get neat edges with all the tiramisu layers visible. Serve chilled straight from the fridge, and enjoy your decadent tiramisu brownies!

Tiramisu brownies travel well as long as you keep them chilled. Transport them in the pan covered tightly with plastic wrap or aluminum foil, and place the pan in an insulated casserole carrier or a cooler with ice packs to maintain the cold temperature.

The mascarpone cream needs to stay cold so it doesn’t soften or separate. Keep them chilled until right before serving, then dust with cocoa powder at your destination for the freshest look since the cocoa can absorb moisture during transport.

A close-up of a hand lifting a square piece of tiramisu brownie from a tray, showcasing the rich layers and creamy topping dusted with cocoa powder—these Tiramisu Brownies are irresistibly tempting.

Tiramisu Brownies

I make Tiramisu Brownies on repeat because they combine two of my favorite desserts in one. Fudgy brownie base gets topped with coffee-soaked ladyfingers and fluffy mascarpone cream, all dusted with cocoa powder. What I love most is how the flavors get better overnight. I serve these for dinner parties, potlucks, birthdays, and holidays like Christmas, Thanksgiving, and Valentine's Day because they're fancy, crowd-pleasing, and easy to slice and share. They stay fresh in the fridge for up to 3 days or in the freezer for 2 to 3 months.

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Prep Time: 45

Cook Time: 40

Chill Time: 1

Total Time: 2 25

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 338kcal

Equipment

Ingredients

1 box brownie mix
3 eggs
½ cup vegetable oil
½ cup water
1 ½ cups mascarpone cheese cold
1 cup heavy whipping cream cold
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup strong brewed coffee or espresso
1 tablespoon dark rum optional
12 ladyfingers
Unsweetened cocoa powder for dusting

Metric – US Customary

Video

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Instructions

Preheat oven to 350°F (180°C).
Line a 8×8-inch square pan with parchment paper, covering the bottom and sides.
Prepare the brownie batter according to the package directions.
1 box brownie mix, 3 eggs, ½ cup vegetable oil, ½ cup water
Bake for 28–30 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine). Cool completely in the pan on a wire rack.
In a large bowl, beat the mascarpone cheese with an electric mixer until smooth.
1 ½ cups mascarpone cheese
Add whipping cream, powdered sugar, and vanilla extract. Beat on medium-high until thick and fluffy (about 5–7 minutes). Set aside.
1 cup heavy whipping cream, ½ cup powdered sugar, ½ teaspoon vanilla extract
In a shallow dish, combine coffee (or espresso) with rum, if using. Quickly dip each ladyfinger into the mixture—don’t soak too long, just enough to absorb flavor. Arrange the soaked ladyfingers in a single layer on top of the cooled brownie base.
½ cup strong brewed coffee or espresso, 1 tablespoon dark rum, 12 ladyfingers
Spread mascarpone cream evenly over the ladyfingers using an offset spatula. Refrigerate for at least 1 hour, until the cream sets and the ladyfingers soften.
Before serving, dust generously with cocoa powder. Cut into squares with a sharp knife, wiping the blade between cuts for clean edges. Enjoy chilled!
Unsweetened cocoa powder

Notes

I’ve made these tiramisu brownies dozens of times, and these tips help them turn out perfectly every time.

Let brownies cool completely: If the brownie base is even slightly warm, it’ll melt the mascarpone cream and make everything slide around instead of setting into neat layers.

Use cold mascarpone and cream: Cold ingredients whip up faster and hold their shape better, giving your mascarpone mixture that thick, fluffy texture that doesn’t deflate when you spread it over the ladyfingers. Letting them sit at room temperature first won’t give the ideal result.

Handle ladyfingers properly: A quick dip on each side is enough; too long, and they’ll get mushy and fall apart when you arrange them on the brownie base. If you want a more intense coffee taste, add a little instant espresso powder into the brewed coffee before dipping them.

Try different alcohol options: You can replace the dark rum with coffee liqueur like Kahlúa for depth or marsala wine for authentic Italian flavor. Fold any alcohol in gently at the end to maintain the light, airy texture of the mascarpone cream.

Make it ahead: The flavors develop and meld together as they sit overnight in the fridge, and the ladyfingers soften even more for that authentic tiramisu texture. You can chill them for up to 3 days or freeze them for 2–3 months and thaw them overnight in the fridge before serving.

Flash-freeze for cleaner cuts: Pop the whole pan in the freezer for 15–20 minutes before slicing so the mascarpone cream firms up and you get super neat edges without the cream squishing out. Once slicing, clean your knife blade with a damp towel after each cut.

Nutrition

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How to Store Leftovers

Store leftover tiramisu brownies in an airtight container in the refrigerator for up to 3 days. The mascarpone cream stays fluffy and the ladyfingers keep their soft texture. Make sure they’re covered or sealed tightly so they don’t absorb other fridge odors or dry out.

You can also freeze them for 2–3 months. Wrap each brownie square tightly with plastic wrap, then place them in a freezer-safe container to protect them against freezer burn. When you’re ready to enjoy them again, thaw them overnight in the fridge, and there you go.

What to Serve With Tiramisu Brownies

I love serving them with fresh berries like strawberries or raspberries to cut through the richness, or with a scoop of vanilla gelato for an extra-indulgent Italian dessert experience.

Hot espresso or cappuccino makes the perfect pairing since the coffee flavors complement the sweetness beautifully. They work well on a dessert platter with biscotti, cannoli, or chocolate-dipped pizzelle cookies for an Italian-themed spread.

More Easy Recipes for You to Try at Home

Here are more fancy, crowd-pleasing desserts that share the same vibe and feel, and I know you’ll love them.

Tiramisu Brownies

Ingredients You’ll Need