A fusion of two beloved desserts, these Tiramisu Brownie Bars are the ultimate indulgence. A rich, fudgy brownie base is layered with a velvety mascarpone and coffee cream, then finished with a classic cocoa dusting. These bars capture all the charm of traditional tiramisu with the chewy satisfaction of brownies—perfect for dessert tables, gatherings, or when you’re craving something extra special.
Why You’ll Love This Recipe
Tiramisu brownie bars bring together the best of both worlds: deep, chocolaty richness and creamy, coffee-kissed elegance. They’re easier to assemble than a full tiramisu and more portable, too. With minimal effort and everyday ingredients, you get a show-stopping treat that feels luxurious but is completely doable in your own kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Tiramisu Layer:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon instant espresso powder (or very strong brewed coffee)
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder for dusting
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth.
- Add the cocoa powder, flour, salt, and baking powder. Stir until just combined—do not overmix.
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie base cool completely in the pan.
- For the tiramisu layer, beat together mascarpone cheese, heavy cream, powdered sugar, espresso powder, and vanilla extract until smooth, fluffy, and thickened.
- Spread the mascarpone mixture evenly over the cooled brownie base using an offset spatula.
- Refrigerate for at least 2 hours to set the cream layer.
- Just before serving, dust the top generously with unsweetened cocoa powder.
- Slice into squares and serve chilled.
Servings and timing
This recipe makes about 16 square bars. Total preparation time is approximately 40 minutes, including 20–25 minutes of baking and at least 2 hours of chilling.
Variations
- Mocha flavor: Add 1 tablespoon of brewed espresso to the brownie batter for a deeper coffee-chocolate profile.
- Liqueur addition: Mix in 1 tablespoon of coffee liqueur (such as Kahlúa) into the mascarpone layer for a boozy kick.
- Chocolate chips: Stir 1/2 cup of chocolate chips into the brownie batter for extra texture.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Cocoa swirl: Create a marbled look by swirling a bit of cocoa powder into the mascarpone cream before chilling.
Storage/Reheating
- Storage: Keep the bars covered in the refrigerator for up to 4 days.
- Freezing: You can freeze the bars for up to 1 month. Wrap tightly and thaw in the refrigerator before serving.
- Reheating: Not recommended. These bars are meant to be served chilled.
FAQs
What is the difference between tiramisu and tiramisu brownie bars?
Traditional tiramisu is made with ladyfingers and layered cream, while tiramisu brownie bars use a brownie base and are cut into squares for easy serving.
Can I use cream cheese instead of mascarpone?
Cream cheese can be used, but the flavor and texture will be slightly tangier and denser than mascarpone.
Do I need to brew coffee for this recipe?
No, instant espresso powder works well and is convenient. However, you can use a small amount of strong brewed coffee instead.
Can I make these bars ahead of time?
Yes, they’re an excellent make-ahead dessert and actually improve in flavor after a few hours in the fridge.
How long do they need to chill?
At least 2 hours is ideal to allow the mascarpone layer to set properly.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust the baking time for the brownie layer as needed.
Are these bars overly sweet?
The sweetness is well-balanced thanks to the slightly bitter cocoa dusting and coffee notes in the mascarpone layer.
Can I make this recipe without eggs?
Yes, substitute each egg with 1/4 cup of unsweetened applesauce or use an egg replacer, though the texture will differ slightly.
Is it necessary to use cocoa powder on top?
While optional, the cocoa powder gives that classic tiramisu finish and adds a nice contrast to the creamy layer.
What’s the best way to slice these bars cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts to get clean, even slices.
Conclusion
Tiramisu Brownie Bars are a rich, luxurious dessert that beautifully marries the deep chocolate notes of brownies with the creamy, coffee-infused delight of tiramisu. Easy to prepare yet impressive in flavor and presentation, these bars are sure to satisfy both chocolate lovers and tiramisu enthusiasts alike. Perfect for holidays, potlucks, or quiet indulgence at home.
Print
Tiramisu Brownie Bars
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 1 9-inch tart (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A buttery tart shell filled with silky vanilla mascarpone cream, topped with fresh strawberries, vibrant microgreens, and fragrant lime zest—elegant, refreshing, and bursting with flavor.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
- 1 1/2 cups fresh strawberries, hulled and halved
- 1 tablespoon lime zest
- Microgreens or baby basil leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and cold water until the dough just comes together.
- Press the dough into a 9-inch tart pan. Prick the bottom with a fork and chill for 15 minutes.
- Bake the shell for 18–22 minutes or until golden. Let it cool completely.
- For the filling, whip mascarpone, cream, powdered sugar, and vanilla until smooth and thick. Spoon into a piping bag and chill briefly.
- Once the tart shell is cool, pipe or spread the mascarpone cream over the base.
- Arrange the strawberries in a floral pattern at the center and sprinkle with lime zest. Garnish with microgreens for contrast and aroma.
- Serve immediately or chill for 1 hour for a firmer set.
Notes
- Ensure the tart shell is completely cool before adding the mascarpone filling to prevent melting.
- Use vanilla bean paste for a more intense flavor and speckled appearance.
- Chilling the assembled tart helps the filling set for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
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