Tiramisu Brownies
These Tiramisu Brownies are the perfect blend of rich, fudgy chocolate and creamy espresso-mascarpone swirl — a cozy twist on two beloved classics. They’re soft in the center, slightly chewy at the edges, and layered with flavor that brings the comfort of homemade brownies and the elegance of tiramisu together in every bite.
Equipment
- 8×8-inch square baking pan
- Parchment paper
- Microwave-safe mixing bowl
- Small mixing bowl (for mascarpone swirl)
- Whisk and spatula
- Butter knife or skewer (for swirling)
- Wire rack (for cooling)
Ingredients
Brownie Batter:
- 1 cup unsalted butter melted
- 1 ¼ cups semi-sweet chocolate chips
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp fine sea salt
Mascarpone Swirl:
- 8 oz mascarpone cheese softened
- ¼ cup powdered sugar
- 1 tbsp brewed espresso cooled
- 1 large pasteurized egg yolk
Optional Add-Ins:
- 2 tbsp mini chocolate chips
- ½ tsp espresso powder for stronger coffee flavor
Instructions
- Preheat oven to 350°F (175°C). Line baking pan with parchment.
- Melt butter and chocolate chips together; stir until smooth.
- Whisk in both sugars until well combined.
- Add eggs one at a time, then stir in vanilla.
- Fold in flour, cocoa powder, and salt.
- In another bowl, mix mascarpone, powdered sugar, espresso, and egg yolk until smooth.
- Pour ⅔ of brownie batter into pan. Dollop mascarpone mix on top, then spoon remaining batter.
- Swirl gently with a butter knife.
- Bake for 33–36 minutes, until the center is set and edges pull away slightly.
- Cool completely before slicing. Dust with cocoa powder if desired.
Notes
Contains dairy and eggs. For best results, use room-temperature ingredients and allow brownies to cool fully before slicing.