Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Espresso Brownies with Mascarpone Cream
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.
This is one of the favorite recipes in my latest cookbook, Never Say Never to Dolce!
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Brioche col Tuppo with Gelato
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Ready to try it too?!? Here is my recipe for you!
Video recipe
Espresso Brownies with Mascarpone Cream
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
Servings:
9
Prep Time
20 min
Cook Time
22 min
Resting Time
1 hr
Total Time
Ingredients
For the Espresso Brownie Base
- 4 oz (115 g) unsalted butter
- 7 oz (200 g) dark chocolate, coarsely chopped
- 1 tablespoon espresso powder
- 1/4 cup (30 g) unsweetened cocoa powder
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon sea salt
For the Mascarpone Cream Topping
- 8 oz (225 g) mascarpone cheese, cold
- 1 cup (240 ml) heavy cream, cold
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla paste (or extract)
- Unsweetened cocoa powder, for dusting
Instructions
- Make the brownie base: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over low heat. Remove from heat and add the chopped dark chocolate, stirring until melted and smooth. Whisk in the cocoa powder and espresso powder until fully combined. Set aside to cool slightly.
- In a large bowl, whisk together the sugar, eggs, and vanilla until pale. Slowly pour in the melted chocolate mixture, whisking constantly until smooth. Add the salt and sifted flour, folding gently until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F (175°C) for 20–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely, then transfer to the refrigerator while you prepare the mascarpone cream.
- Make the mascarpone cream: In a large mixing bowl, combine the mascarpone cheese, sugar, and vanilla paste. Mix briefly to combine.
- Gradually add the heavy cream while mixing on low speed, then increase to high speed and beat until the mixture thickens and holds stiff peaks (about 1–2 minutes). Do not overtax.
- Assemble and Chill: Spread the mascarpone cream evenly over the cooled brownie layer. Use a spatula to smooth the top. Refrigerate for at least 1 hour, or until set. Use the parchment paper to lift the brownie out of the pan. Place on a cutting board, dust well with cocoa powder, and slice into 9 medium or 18 small squares.
