What the heck is this?
Picture this: you take the most fudgy, decadent brownies you’ve ever had, then you top them with a cloud of coffee-kissed mascarpone cream that tastes exactly like tiramisu filling. It’s like someone took your two favorite desserts and mashed them together in the most beautiful way possible. The brownie base gets a subtle coffee kick, and that mascarpone layer? Pure silk with just enough booze to make you feel fancy. This is dessert for when you want to impress someone (or just yourself) but don’t want to deal with ladyfingers and all that traditional tiramisu fussiness. Small batch means you get 9 perfect squares — enough to share, but not so many that you’ll eat them all in one sitting. (Okay, you might still eat them all, but at least you’ll feel less guilty about it.)
Why You’ll Be Obsessed
All the tiramisu vibes without the complicated assembly
Fudgy brownies that don’t need frosting but get it anyway
Small batch = perfect for date night or just treating yourself
The mascarpone layer is basically adult frosting
Coffee and chocolate together = automatic mood boost
Looks fancy enough for company, easy enough for Tuesday
They actually get better after sitting overnight (if they last that long)
The Good Stuff You’ll Need
For the Coffee Brownies:
1/2 cup unsalted butter
4 oz dark chocolate, chopped (70% cocoa is perfect)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee or espresso powder
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
For the Tiramisu Cream:
8 oz mascarpone cheese, room temperature
1/2 cup heavy cream
1/3 cup powdered sugar
2 tbsp coffee liqueur (Kahlúa, Tia Maria, or strong cooled coffee)
1 tsp vanilla extract
Pinch of salt
For the Finishing Touch:
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional but pretty)
Let’s Make Some Magic
Step 1: Brownie Base Brilliance
Preheat your oven to 350°F and line an 8×8 pan with parchment paper (trust me, you want the overhang for easy removal). Melt butter and chopped chocolate together — I like doing this in 30-second bursts in the microwave, stirring between each one. Whisk in sugar until smooth, then eggs one at a time, vanilla, and that instant coffee. In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined — don’t overmix or you’ll lose that fudgy texture.
Step 2: Bake to Perfection
Spread that gorgeous batter into your prepared pan and bake for 25-28 minutes. You want a toothpick to come out with a few moist crumbs — not wet batter, but definitely not clean. These are going to be topped, so slightly underdone is better than overdone. Let them cool completely in the pan. I know it’s torture, but warm brownies + mascarpone = melty mess.
Step 3: Tiramisu Cream Dreams
While the brownies cool, make your cream. Beat mascarpone until smooth and fluffy — it can be a bit stubborn when cold, so make sure it’s at room temp. In a separate bowl, whip the heavy cream to soft peaks, then gradually add powdered sugar and beat to medium peaks. Gently fold the whipped cream into the mascarpone along with coffee liqueur, vanilla, and that pinch of salt. The result should be silky, pipeable, and taste like heaven.
Step 4: Assembly Time
Spread that mascarpone cream evenly over the cooled brownies — I like using an offset spatula for smooth, swoopy layers. Dust the top generously with cocoa powder using a fine-mesh sieve. If you’re feeling fancy, add some chocolate shavings or even a light sprinkle of instant coffee.
Step 5: The Waiting Game
Here’s the hardest part: refrigerate for at least 2 hours, but preferably overnight. This lets all the flavors meld together and the cream set up properly. When you’re ready to serve, lift out using the parchment overhang and cut into 9 squares with a sharp knife wiped clean between cuts.
Pro Tips for Brownie Mastery
Room temperature mascarpone is key: Cold mascarpone will be lumpy no matter how much you beat it. Take it out an hour before you plan to use it.
Don’t overbake: These brownies will firm up as they cool, so err on the side of fudgy rather than cakey.
Make clean cuts: Dip your knife in warm water and wipe clean between cuts for professional-looking squares.
Coffee substitute: No coffee liqueur? Use 2 tablespoons of strong cooled coffee mixed with 1 tablespoon of vanilla extract.
Switch It Up
Booze-Free Version: Replace coffee liqueur with extra strong coffee and a splash of vanilla
Extra Coffee Hit: Add espresso powder to the mascarpone cream too
Nutty Twist: Fold chopped toasted hazelnuts into the brownie batter
White Chocolate Swirl: Melt white chocolate and swirl into the mascarpone layer before chilling
Make-Ahead Magic
The brownies can be baked up to 2 days ahead and stored covered at room temperature. The mascarpone cream can be made a day ahead and kept refrigerated. Assembled brownies are actually best made the day before serving — all those flavors get cozy together overnight.
Real Talk Q&A
Q: Can I use cream cheese instead of mascarpone?
A: You can, but it won’t taste quite the same. Mascarpone is sweeter and less tangy — if you use cream cheese, add an extra tablespoon of powdered sugar.
Q: How long do these keep?
A: Up to 4 days covered in the fridge. The brownies actually improve with time as the flavors develop.
Q: Can I make these ahead?
A: Absolutely! They’re actually better the next day. Perfect make-ahead dessert for entertaining.
Q: My mascarpone cream is runny. Help!
A: Make sure your mascarpone was room temp and your cream was cold when you whipped it. If it’s still runny, chill for 30 minutes and it should firm up.
Small Batch Tiramisu Brownies: When You Want Fancy But Make It Fudgy
- Total Time: 2 minute
- Yield: 9 generous squares 1x
Description
Picture this: you take the most fudgy, decadent brownies you’ve ever had, then you top them with a cloud of coffee-kissed mascarpone cream that tastes exactly like tiramisu filling. It’s like someone took your two favorite desserts and mashed them together in the most beautiful way possible. The brownie base gets a subtle coffee kick, and that mascarpone layer? Pure silk with just enough booze to make you feel fancy. This is dessert for when you want to impress someone (or just yourself) but don’t want to deal with ladyfingers and all that traditional tiramisu fussiness. Small batch means you get 9 perfect squares — enough to share, but not so many that you’ll eat them all in one sitting. (Okay, you might still eat them all, but at least you’ll feel less guilty about it.)
Ingredients
For the Coffee Brownies:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped (70% cocoa is perfect)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee or espresso powder
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
For the Tiramisu Cream:
- 8 oz mascarpone cheese, room temperature
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 2 tbsp coffee liqueur (Kahlúa, Tia Maria, or strong cooled coffee)
- 1 tsp vanilla extract
- Pinch of salt
For the Finishing Touch:
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional but pretty)
Instructions
Preheat your oven to 350°F and line an 8×8 pan with parchment paper (trust me, you want the overhang for easy removal). Melt butter and chopped chocolate together — I like doing this in 30-second bursts in the microwave, stirring between each one. Whisk in sugar until smooth, then eggs one at a time, vanilla, and that instant coffee. In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined — don’t overmix or you’ll lose that fudgy texture.
Spread that gorgeous batter into your prepared pan and bake for 25-28 minutes. You want a toothpick to come out with a few moist crumbs — not wet batter, but definitely not clean. These are going to be topped, so slightly underdone is better than overdone. Let them cool completely in the pan. I know it’s torture, but warm brownies + mascarpone = melty mess.
While the brownies cool, make your cream. Beat mascarpone until smooth and fluffy — it can be a bit stubborn when cold, so make sure it’s at room temp. In a separate bowl, whip the heavy cream to soft peaks, then gradually add powdered sugar and beat to medium peaks. Gently fold the whipped cream into the mascarpone along with coffee liqueur, vanilla, and that pinch of salt. The result should be silky, pipeable, and taste like heaven.
Spread that mascarpone cream evenly over the cooled brownies — I like using an offset spatula for smooth, swoopy layers. Dust the top generously with cocoa powder using a fine-mesh sieve. If you’re feeling fancy, add some chocolate shavings or even a light sprinkle of instant coffee.
Here’s the hardest part: refrigerate for at least 2 hours, but preferably overnight. This lets all the flavors meld together and the cream set up properly. When you’re ready to serve, lift out using the parchment overhang and cut into 9 squares with a sharp knife wiped clean between cuts.
Notes
Room temperature mascarpone is key: Cold mascarpone will be lumpy no matter how much you beat it. Take it out an hour before you plan to use it.
Don’t overbake: These brownies will firm up as they cool, so err on the side of fudgy rather than cakey.
Make clean cuts: Dip your knife in warm water and wipe clean between cuts for professional-looking squares.
Coffee substitute: No coffee liqueur? Use 2 tablespoons of strong cooled coffee mixed with 1 tablespoon of vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
Nutrition
- Calories: ~360 kcal per serving
- Protein: 4g