1. Home
  2. Recipes
  3. Italian Tiramisu Bars

Italian Tiramisu Bars

Featured in Sweet Treat Sensations.

Love coffee and chocolate? These tiramisu bars combine them into one incredible dessert. Espresso-soaked brownies topped with mascarpone cream and cocoa are irresistible.

Pin it Share it Send it Print it Jump To Recipe
Ranah
Updated on Tue, 22 Apr 2025 22:20:35 GMT
A dessert slice showing chocolate brownie layers, creamy mascarpone topping, and cocoa dusting. Pin it
A dessert slice showing chocolate brownie layers, creamy mascarpone topping, and cocoa dusting. | chefemmakitchen.com

My kitchen became magical last winter when two of my favorite desserts crashed together. These tiramisu brownies are downright amazing - they mix my super fudgy brownie recipe with a smooth coffee mascarpone on top. I switch between loving the deep espresso brownie bottom and that fluffy cream topping. Each mouthful feels like a treat, and now my friends beg for them whenever they visit.

How These Brownies Will Blow Your Mind

I tweaked this recipe for ages until I got everything just right. The brownies stay incredibly gooey while the mascarpone stays airy and soft. Anyone who loves coffee will flip over the espresso flavor running throughout. I make these when company's coming but they're easy enough to whip up when chocolate cravings kick in.

Must-Have Ingredients

  • 70% Bittersweet Chocolate: 8 ounces, melted; grab quality chocolate for the best taste.
  • Espresso Powder: 2 teaspoons (try DeLallo brand) to boost the chocolate taste.
  • Cocoa Powder: ¼ cup Dutch-process for deeper chocolate flavor. You can use regular cocoa in a pinch.
  • Dark Brown Sugar: ½ cup for extra moisture and richness.
  • Granulated Sugar: ½ cup to get the sweetness just right.
  • Mascarpone Cheese: 8 ounces, softened; creates that genuine tiramisu top layer.
  • Heavy Whipping Cream: ½ cup, whipped to make the mascarpone layer fluffy.
  • Vanilla Bean Paste: 1 teaspoon for amazing flavor in the creamy layer.
  • Unsweetened Cocoa Powder: For sprinkling on top, giving that classic tiramisu look.

Creating Your Dessert Masterpiece

Create the Espresso Brownie Base
Heat your oven to 350°F (175°C) and put parchment in an 8x8-inch pan. Melt 8 ounces of bittersweet chocolate and set it aside. Mix ½ cup dark brown sugar, ½ cup granulated sugar, and 2 teaspoons espresso powder in a bowl. Mix in your melted chocolate, 2 eggs, and ¼ cup cocoa powder until everything comes together. Put the batter evenly in your pan and bake about 20-25 minutes until you see small cracks on top.
Whip Up the Mascarpone Layer
In another bowl, beat 8 ounces of mascarpone with 1 teaspoon vanilla bean paste and 2 teaspoons espresso powder until it's smooth. Gently mix in ½ cup whipped heavy cream until it gets airy and light.
Put Everything Together
Let your brownies cool all the way. Spread your mascarpone mix over the brownies and smooth it out with a spatula.
Add Cocoa Finishing Touch
Grab a fine-mesh sieve and sprinkle unsweetened cocoa powder over the mascarpone. This gives you that true tiramisu look.
Cool and Enjoy
Stick the brownies in the fridge for at least an hour so the mascarpone firms up. Cut them into squares and enjoy them cold for the best taste.
A close-up of a layered dessert featuring chocolate cake, creamy filling, and a dusting of cocoa powder on top. Pin it
A close-up of a layered dessert featuring chocolate cake, creamy filling, and a dusting of cocoa powder on top. | chefemmakitchen.com

Insider Baking Tips

Good chocolate really makes these brownies shine, so don't cheap out there. Dutch process cocoa powder works best but the regular stuff is fine too. Keep an eye on them while they bake since you want that crackly top but still want the middle a little soft. I always cool them in the fridge before serving which helps that mascarpone set up just right.

Keeping Them Fresh

You can keep these treats in a sealed container in your fridge for about 4 days but at my place they vanish way faster. If you want to save some, wrap them individually and freeze them for up to 2 months. Just let them thaw in the fridge overnight when you're ready for a treat.

A Showstopping Dessert

I love making these brownies when I'm hosting or friends drop by for coffee. They always become the talk of dinner parties and potlucks. Sometimes I pair them with vanilla ice cream or enjoy one with my afternoon coffee. The mix of chocolate and coffee tastes incredible and I bet you'll want to make batch after batch.

Frequently Asked Questions

→ Can I swap espresso powder for instant coffee?

You can, but use a bit more than the recipe says since instant coffee tastes milder. The result won't be as bold but still delicious.

→ Why pick 70% dark chocolate?

It offsets the sweetness of the cream topping. If using semi-sweet chocolate, cut back on the sugar slightly to keep things balanced.

→ Can I make these bars in advance?

Yep, store them in the fridge for up to 3 days. Just sprinkle cocoa on top right before serving so they stay looking fresh.

→ Why do cracks form on the brownie top?

Cracks happen because eggs and sugar create a thin crust while baking. They’re a good thing—they add nice texture to the bars.

→ Is freezing these an option?

You can freeze the brownie base without the topping for up to 2 months. Top with mascarpone cream after thawing and serve.

Italian Tiramisu Bars

Fudgy bars get a tiramisu makeover with hints of coffee, mascarpone layers, and cocoa sprinkled on top for a perfect treat.

Prep Time
60 Minutes
Cook Time
25 Minutes
Total Time
85 Minutes
By: emma

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 10 Servings (1 pan)

Dietary: Vegetarian

Ingredients

01 1 cup (240ml) heavy cream.
02 1/4 teaspoon salt.
03 1 teaspoon salt (use 1/2 for iodized).
04 1/2 cup (60g) unsweetened Dutch cocoa powder.
05 1 cup (140g) packed dark brown sugar.
06 8 oz mascarpone.
07 3 tablespoons unsweetened cocoa powder.
08 1 cup (227g) salted butter.
09 14 ounces 70% bittersweet chocolate, broken into pieces.
10 1 tablespoon vanilla extract.
11 5 large eggs.
12 1 cup (200g) granulated sugar.
13 1/4 cup (50g) granulated sugar.
14 1 tablespoon vanilla bean.
15 1 tablespoon instant espresso powder.
16 1 cup (120g) all-purpose flour.
17 1 tablespoon instant espresso powder.

Instructions

Step 01

Set your oven to 350°F to start warming up.

Step 02

Butter a 9x13 pan and line it with a sheet of parchment paper.

Step 03

Heat butter in a small saucepan on low. Add chocolate pieces and stir slowly until smooth.

Step 04

Sift together the cocoa powder, espresso powder, and flour in a bowl.

Step 05

Whisk the eggs, sugars, vanilla, and salt until the mixture gets thick and pale.

Step 06

Gently mix the cooled chocolate-and-butter combo into the wet ingredients.

Step 07

Carefully fold the dry mixture into your wet ingredients, taking care not to overmix.

Step 08

Pour the batter into your prepped pan, level the top, and bake for about 25 min, or until cracks form on top.

Step 09

Let the baked brownies cool all the way on a wire rack.

Step 10

Whip mascarpone and cream together, then mix in sugar, espresso powder, salt, and vanilla until the peaks are soft.

Step 11

Evenly spread the whipped topping over your cooled brownie base.

Step 12

Sprinkle cocoa powder over the top, slice, and dig in.

Notes

  1. The brownie layer can be made early and frozen.
  2. Add the whipped topping right before serving.
  3. A crackled top gives it a nice texture.

Tools You'll Need

  • 9x13 baking pan (metal recommended).
  • Sheet of parchment paper.
  • An electric whisk or mixer.
  • Small pot or saucepan.
  • A fine sieve or mesh strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream, butter, mascarpone).
  • Includes eggs.
  • Made with wheat flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 42 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g