Rich, chocolatey, and irresistibly creamy — these Tiramisù-Style Brownie Bars bring together two favorites in one indulgent bite. A fudgy espresso-infused brownie forms the base, topped with a light and velvety mascarpone cream and a dusting of cocoa powder

If you love tiramisu and you love brownies, this dessert is about to become a new favorite.

Imagine a dense, fudgy espresso brownie with deep chocolate flavor, topped with a cloud of lightly sweetened mascarpone cream and finished with a generous dusting of cocoa powder.
Every bite is rich, creamy, and perfectly balanced—like tiramisu, but in brownie form.

Elegant enough for guests, yet simple enough to make just because you’re craving something special.

Why You’ll Love These Tiramisu-Style Espresso Brownies

This recipe takes everything we love about classic tiramisu—espresso, cocoa, mascarpone—and reimagines it in an easy-to-slice dessert bar.

The brownie base is intensely chocolatey, enriched with espresso powder to deepen the flavor without tasting bitter or overpowering.

On top, a whipped mascarpone cream adds lightness and that unmistakable tiramisu character, creating a beautiful contrast to the fudgy base.

The brownie layer starts with butter and dark chocolate melted together for a smooth, glossy base. Espresso powder and cocoa powder reinforce the chocolate flavor and give the brownies that coffee-forward depth that makes them feel grown-up and indulgent. Granulated sugar keeps them balanced—not too sweet—while eggs add structure and richness.

For the topping, mascarpone is the star. When whipped with heavy cream, sugar, and vanilla, it becomes airy yet stable, holding its shape beautifully once chilled. A final dusting of unsweetened cocoa powder ties everything together and completes the tiramisu-inspired look.

How It Comes Together:

The brownie batter is mixed in just a few steps: melt, whisk, fold, and bake. It’s important not to overbake—the brownies should be set but still slightly moist in the center. Once cooled completely, they’re chilled to create the perfect base for the mascarpone cream.

The topping comes together quickly as well. Start by smoothing out the mascarpone with sugar and vanilla, then slowly add cold cream and whip just until thick and fluffy. Spread it gently over the chilled brownies, smooth the top, and let everything set in the refrigerator.

Tips for Perfect Results

Use room-temperature eggs for the brownie batter so everything emulsifies smoothly.
Let the brownies cool completely before adding the mascarpone cream—warm brownies will cause the topping to melt.
Don’t overwhip the mascarpone cream. Stop as soon as it holds stiff peaks to keep it silky, not grainy.
For cleaner slices, wipe your knife between cuts and slice while the brownies are cold.

Storage & Make-Ahead

These tiramisu-style espresso brownies should be stored in the refrigerator, tightly covered. They keep beautifully for up to 3 days, making them a great make-ahead dessert for dinner parties or special occasions. In fact, the flavor gets even better after a few hours as the layers set and meld together.