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Tiramisu Brownies combine a cakey brownie base, spongy ladyfinger cookies, strong coffee and creamy mascarpone for a portable bar version of everyone’s favorite classic Italian dessert.

Side view of sliced and stacked tiramisu brownies

Last week I got a text from my friend Erin asking if I’d like to join her for a weight training class.

In true Jamie fashion, I proceeded to ask her no less than 152 questions about the class. Everything from the location and class size, down to the overall temperature of said class, was covered before I agreed to join her.

You see, I’m not much into group exercise. I think that ship sailed when I was in high school and tried to take a step aerobics class at a local gym.

Side view of sliced tiramisu brownie with a bite taken out of it

Let’s just say I missed the step, causing my little step tower to crumble under my feet and I fell straight on my butt.

As of last week, my exercise routine consisted of two days of Pilates and very sporadic rides on my Peloton bike.

After attending this weight training class, I could barely walk the two days following because my butt was so sore.
Like, it was so bad I popped a couple of Advil TWICE in one day, and I am not a medicine taker.

But I totally made it through the entire class and even signed up for the whole month of June. I’ll keep you posted.

It might not be January, but I’m always up for trying a new routine. Who knows, another class like that and I may replace my high school trauma with a whole new nightmare.

Side view of tiramisu brownies with brownie layer topped with ladyfingers and mascarpone filling

In the meantime, I’ll be over here trying not to eat the calories I burned in Tiramisu Brownies, but trust, I’ll be tempted.

Tiramisu is up there with my favorite desserts. It’s not quite cheesecake level, but since it’s got that pudding-y texture, with lots of coffee flavor, you know I’m a fan.

You might be wondering if combining brownie batter and lady fingers works. It SO works, guys.

Add in that delectable Tiramisu creamy, coffee goodness, and these brownies are something truly special.

Overhead view of sliced pan of tiramisu brownies


I can clearly remember the first time I ever had tiramisu. It was at a birthday celebration my parents arranged for me after their divorce.

My parents handled themselves with a great deal of grace following their divorce and made sure we all were able to celebrate special moments together.

Everyone, including my now stepmom, sat down to a meal at Buca di Beppo. We passed family style plates of spaghetti and salad and finished our meal with a huge bowl of tiramisu.

It was literally love at first bite.

Even though I was in high school then, I can still recall the way that first bite of tiramisu made me feel.

Overhead view of sliced tiramisu brownies on parchment paper

The creamy, slightly tangy mascarpone cheese, the rich coffee, the spongy lady fingers – it was pure deliciousness and comfort.

As much as I love a classic tiramisu, I also love recipes that put a fun twist on it, such as Tiramisu Martini or White Chocolate Tiramisu Pudding Cups.

Tiramisu Brownies are another fun and modern twist on this classic dessert. They still have all the familiar flavors – mascarpone cheese, dark chocolate, lady fingers and dark, Italian-roast coffee, but they’re in bar form, so they’re totally portable and perfect for parties and potlucks.

Close-up view of mascarpone filling in sliced tiramisu brownies


One of the best things about Tiramisu Brownies is that they look as lovely as they taste. The cakey brownies, ladyfingers, and mascarpone topping make three beautiful layers when the brownies are sliced.

After making the brownie batter, add all but 1 cup of it to the prepared pan.

Brownie batter in a parchment-lined pan on a white surface

A layer of ladyfingers is placed on top. Go ahead and very lightly press the cookies into the brownie batter before brushing them with strong Italian or espresso roast coffee.

Hand placing ladyfinger cookies on top of brownie batter in a parchment-lined pan

Once you mix together the mascarpone topping, pour it over the ladyfingers and top with spoonfuls of the remaining brownie batter. Use a toothpick to lightly swirl the spoonfuls of brownie batter into the mascarpone topping.

After baking, the brownie and mascarpone layers will swirl together amidst the ladyfingers. Once sliced, you’ll reveal the ladyfingers and the brownie base.

Overhead view of swirled brownie batter and mascarpone filling in a parchment-lined pan

Pack up these Tiramisu Brownies for a summer picnic, take them to a BBQ, or enjoy them on your back deck by yourself.

Close-up view of sliced tiramisu brownie showing brownie layer, ladyfinger layer and mascarpone layer.

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Tiramisu Brownies

By: Jamie
4.20 from 97 ratings
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 24
Tiramisu Brownies combine a rich brownie base, spongy ladyfinger cookies, strong coffee and creamy mascarpone for a portable bar version of everyone’s favorite classic Italian dessert.


For the Brownie Batter

  • 12 ounces chocolate chips
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 4 whole eggs
  • 4 egg whites
  • 1 cup cake flour

For the Mascarpone Filling

  • 8 ounces mascarpone cheese room temperature
  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 4 egg whites
  • 2 teaspoons pure vanilla extract

For the Brownies

  • 1 package soft ladyfingers
  • 1 cup Italian roast coffee brewed


  • In a large bowl, melt the chocolate. Stir until smooth and leave it to cool.
  • Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper.
  • Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the flour and mix on low speed until just combined. Pour the batter into the prepared baking pan, reserving 1 cup of the brownie batter.
  • Lay the ladyfingers upside down on top of the batter, and push down slightly. Using a pastry brush, carefully brush the brewed coffee over the ladyfingers until they are saturated.
  • In another bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.
  • Bake for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.


Serving: 1brownie, Calories: 320kcal, Carbohydrates: 29g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 75mg, Potassium: 102mg, Fiber: 0.2g, Sugar: 19g, Vitamin A: 581IU, Calcium: 45mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.20 from 97 votes (97 ratings without comment)

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  1. Linda says:

    Thanks for this delightful recipe! I just made these and they are baking now! I subbed my go to keto espresso brownies and subbed keto ladyfingers and used swerve instead of sugar in the mascarpone layer! This way we can eat them and not compromise our way of eating. I plan to take them to my son’s house for Christmas!

    1. Jamie says:

      Thanks so much for stopping by, Linda! I appreciate you taking the time to comment. Happy Baking!

  2. Ariadne says:

    Could I use egg whites from a carton so I don’t have to buy so many extra eggs this week?

    1. Jamie says:

      I haven’t used egg whites from a carton, so I am not sure how they will perform in this recipe. Thanks for stopping by.

    2. Chris says:


      It worked for me. And it came out delicious. I used 1oz per 1 egg white.

  3. ata says:

    What a great recipe!! Absolutely trying this later. Now.. what am i gonna do with 8 yolks?

    1. Jamie says:

      I hope you like it, Ata! Here’s a great article with several ideas for using up egg yolks. Good luck!

  4. Mehana says:

    Would these come out ok if I bake them in individual muffin tins?

    1. Jamie says:

      Hi, Mehana! I would give it a try. Reduce the baking temperature (maybe by 25 degrees) and shorten the baking time. Keep an eye on them so they don’t over bake. I hope you enjoy them!

  5. Shelley says:

    Do these freeze well?

    1. Jamie says:

      Hi, Shelly! I haven’t tried freezing these, but I’m betting they’ll be just fine. :)

  6. Shelley Shields says:

    Hi Jamie
    Would these be ok to freeze?

    1. Jamie says:

      Hi, Shelley! They’re probably fine to freeze, but I wouldn’t cut them and freeze them. Freeze them whole and then thaw when you’re ready. Cut into individual servings then. I hope they work out for you!

  7. Shelley says:

    Hi Jamie!
    Just found this recipe and it looks awesome. I am going to make a few batches for a party, but the party is not til next month. Will these freeze ok?

    1. Jamie says:

      Hi, Shelley! They should be able to freeze for about 3 months. I hope you enjoy them!

  8. ViSpa says:

    Could you please write also the amounts in grams?

  9. sadie says:

    has anyone actually tried the recipe and have a comment to share?