Tiramisu Brownies on counter

There’s honestly nothing better than a good brownie. And a great brownie? Well, that is almost too much to handle. This tiramisu brownie, friends, is a great brownie. So great that I said “wow” when I first bit into it. So did my assistant. We couldn’t get enough.

Rebe came home later that day, and she was blown away by how good they were, too. Two nights later we were sitting on the couch and I said “you know… we still have brownies left over.”

Those brownies?” she asked?

Like, they’re freaking winners. 

Tiramisu Brownies sprinkled with espresso powder

How I created these tiramisu brownies

Let’s break it down.

I came up with my new favorite brownie base. You see, when you’re making a brownie with frosting on top, you have to treat it differently than when making a naked brownie. With frosting-topped brownies, you need to make sure your brownies aren’t too thick, and that they provide a no-frills, yet perfectly delicious base for that delectable frosting.

These brownies fit that criteria. They’re so rich that they could be mistaken for fudge. Just how I like ’em. In the brownies I used a few dashes of DeLallo’s instant espresso powder. It was like using an extract, only easier. The flavor was the right amount of mocha without tasting bitter.

In keeping with the classic tiramisu flavors (coffee & cream), on top I made a whipped cream and cream cheese frosting. It’s light and airy from the whipped cream, but tangy and rich from the cream cheese.

Of course, what’s a tiramisu without a dusting of espresso? I used my handy instant espresso powder for a gorgeous coffee finish. Because it’s unsweetened espresso powder, these brownies have a great bite to them. It offsets the sweetness of the brownies wonderfully.

Tiramisu Brownies

Tips for making tiramisu brownies

Slightly under bake the brownies — Like I said before, you don’t want these brownies to be too fudgy otherwise they can’t stand up to the frosting. But you don’t want them too cakey either, because that’s just sad. To tell when it’s time to take these homemade brownies out of the oven, insert a knife into the center of the pan. If it comes out mostly clean, you’re good to take these babies out.

Let the brownies cool completely — I’ve said it a million times, and I’ll say it again. You have to wait for the brownies to cool completely to room temperature before frosting them. If you try frosting a warm brownie, the cream cheese frosting will slide right off.

Store these in the fridge — Because these tiramisu brownies have a whipped cream frosting, you’ll want to keep them in the fridge. I’m afraid the frosting would melt otherwise!

Tiramisu Brownies with espresso powder

Oh brownies, I will love you forever. Honestly, I may have brownies at my wedding instead of a cake. Not that I’m planning that yet, but just thinking about it, and who wouldn’t be excited to have brownies at a wedding?!

Happy Friday, everyone. Hope you have a fantastic weekend.

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Tiramisu Brownies

  • Author: Sarah Fennel
Scale

Ingredients

For the brownies

  • 1/2 cup butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup light brown sugar
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 4 teaspoons DeLallo Instant Espresso Powder

For the whipped frosting

Instructions

For the brownies

  1. Preheat oven to 350°F. Line an 8″x8″ square pan with parchment paper. Set aside.
  2. In a microwave-safe bowl, melt the butter for 30 seconds. Remove, stir in chocolate chips, and microwave for an additional 10-15 seconds, until both butter and chocolate are fully melted. Allow to cool slightly.
  3. Whisk in brown sugar and egg by hand for 1 minute, until the mixture looks shiny. In a separate bowl, mix together flour, cocoa powder, and espresso powder, then mix dry ingredients into wet.
  4. Pour into prepared pan and bake for 20 minutes, until a knife inserted in the center of the brownies comes out mostly clean. Allow to cool completely before frosting.

For the frosting

  1. In a standing mixer, whip heavy cream until stiff peaks form. Remove from bowl and set aside.
  2. In the same bowl, whip cream cheese and powdered sugar until fluffy, about 30 seconds. Turn mixer to low speed and carefully add in the whipped cream. Mix until just combined.
  3. Spread whipped frosting over brownies, then dust with additional espresso powder (I used a fine mesh strainer to dust!).
  4. Cut into 9 squares. DEVOUR.

More brownie recipes from Broma Bakery:

Mocha Brownies with Coffee Frosting and Crumbled Oreos

Samoas Brownies

Chocolate Chip Cookie Brownies

Whole Wheat Brownies

Salted Caramel Brownies

This post is sponsored by DeLallo. All opinions are 100% my own.

39 comments

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Marina @ A Dancer's Live-It
Reply

Once again, you’re a genius and these look amazing! They remind me of being in Italy, tiramisu was the definitely the best dessert I had there.

Sarah | Broma Bakery
Sarah | Broma Bakery
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You are too sweet. Thank you!

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Abby @ Heart of a Baker
Reply

I saw these all over your Snapchat and couldn’t WAIT until you posted the recipe, YEASSS GIRL. xoxo

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Lol, could not stop posting them on snapchat. Thank you!!

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Joanne Navarre
Reply

I’ll give these a try, Sarah. They look amazing! (p.s. i heart DeLallo)

Sarah | Broma Bakery
Sarah | Broma Bakery
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Joanne, you’re going to LOVE them! I couldn’t get enough! Thanks for following along 🙂

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Liz @ Floating Kitchen
Reply

You are the brownie queen! I’m getting you a sparkly crown and a sash. These are awesome. Love all the layers. And coffee + chocolate is DA BOMB! XOXO!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I will take it! Thank you love! <3

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Lucia @ The Foodwright
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Oh my gosh, you are seriously brownie queen! I’m tiramisu-OBSESSED and love love love this idea. All heart eyes over here.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you!! I will gladly accept the title of brownie queen 🙂

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Gaby Dalkin
Reply

Please send a batch to LA, asap!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

OK OK ON ITS WAY

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Grace | eat, write + explore
Reply

Definitely making these for my Mum’s birthday in a couple of weeks time! She will love them – and I might steal one or two for myself too…

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Avery
Reply

These are to die for! They look like deliciously chocolatey marshmallow squares. They also look like Prince Charming reincarnated i.e. the love of my life.

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Jennifer @ Seasons and Suppers
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Love this tiramisu brownie mash-up! They belong together 🙂

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Sabrina
Reply

Genius idea!!

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Michelle @ Modern Acupuncture
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I would love to see brownies at a wedding! Something about wedding cake always lets me down just a tiny bit… terrible to say, I know! But these brownies… they look SO fudgy. I’m sure they don’t ever disappoint. Can’t wait to give them a try!

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Claudia | The Brick Kitchen
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Oh these look incredible Sarah! I’m always left wishing for a little bit more chocolate in a tiramisu, so this is perfect – and the brownie looks so dark and fudgy. Definitely saving to give it a go!

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M
Reply

Brilliant! For those of us who can’t eat a pan in one sitting, are they best stored in the frig due to the cream cheese in the frosting?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, because of the cream cheese/whipped cream topping, stored in fridge is best!

Avatar
Terri
Reply

If im making these for the next day would you frost them or wait til time to serve?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Great question. You can frost them the day before! Enjoy!

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Courtney
Reply

Salted Butter or Unsalted Butter?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Salted!

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Kristen
Reply

Another one for the books, it seems every receipe I have attempted from broma is a hit! These brownies are no exception, a fudgey brownie topped with that delicious espresso dusted cream; yum! Thank you for the perfect MDW treat!!

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Ana
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Great flavors, but it took a while for the brownie to bake to the “knife comes out mostly clean” criteria. Th end result is a crispier brownie, but it’s all still delicious.

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jackie
Reply

… I’m stumped as to why you use cream cheese instead of mascarpone. as it is they don’t seem to have much in common with tiramisu at all.. i’m sure they’re still delicious though

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Jackie! I used cream cheese because they create a firmer texture and hold up better than mascarpone would.

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T
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Looks great! Can I use non-instant espresso powder?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

No, they are different! You can use an instant coffee powder instead, though!

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Tracy
Reply

Should these be served chilled because of the topping?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes!

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Maya
Reply

Hi SArah,

These Looks amazing! I’m going to make them for a dinner party this weekend. I would like to use instant coffee powder since that’s what I have on hand, but the granules are a little bigger than what I see in your pictures. Would you recommend grinding them down a bit?

Thank you!

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