Chocolate Brownie Tiramisu Recipe

If you love tiramisu but sometimes find yourself wishing for something richer and more chocolate-forward, this chocolate brownie tiramisu is made just for that craving.

It swaps out the classic ladyfingers with dense, fudgy brownie layers. The result? A dessert that still carries that creamy, layered tiramisu charm—but it’s deeper, bolder, and perfect for chocolate lovers.

Instead of espresso-soaked fingers, the brownies are drizzled with cocoa milk (or a sweet cream blend) to soften and add moisture.

The mascarpone filling gets a chocolaty upgrade too—with melted dark chocolate blended into the whipped cream and mascarpone mix.

Whether you’re slicing it into neat bars or serving it chilled from a dish, this version is pure chocolate joy.

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Prep Time Overview

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Ingredients List

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Tools Needed (with Alternatives and Usage)

• Mixing bowls (or any large containers) — for preparing whipped cream, mascarpone mix, and melted chocolate.
• Hand or stand mixer (or balloon whisk with effort) — used for whipping cream and blending mascarpone filling.
• 8×8 or 9×13 baking dish — to bake the brownies and assemble the layered dessert.
• Measuring cups and spoons (or digital kitchen scale) — ensure accurate proportions.
• Microwave-safe bowl (or double boiler) — used for melting chocolate safely.
• Rubber spatula (or large spoon) — helps in folding and scraping mixtures.
• Fine sieve (or small strainer) — for dusting cocoa powder evenly on top.

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How to Make Chocolate Brownie Tiramisu

Let’s build this chilled layered dessert step-by-step. Each layer matters — from the chewy base to the smooth, chocolate mascarpone cream.

Step 1: Bake and Cool the Brownie Layer

Use your favorite fudgy brownie recipe or a box mix. Bake until set and crackly on top. Let it cool fully—warm brownies will melt your cream layers.

Step 2: Prepare the Mascarpone Chocolate Filling

Melt dark chocolate gently (microwave or stovetop), let it cool slightly. In a bowl, beat mascarpone with vanilla until smooth. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.

Gently fold whipped cream into mascarpone, then add melted chocolate and mix until fully blended.

Step 3: Build the Layers

Cut brownies into thick squares and place a layer into your serving dish. Lightly brush or drizzle cocoa milk over the brownies—this adds moisture without turning them soggy.

Spread half the chocolate mascarpone cream evenly. Repeat with a second layer of brownies and the rest of the cream.

Step 4: Chill and Finish

Cover and refrigerate for at least 4 hours or overnight. Before serving, sift cocoa powder or shaved chocolate on top. Slice clean with a warm knife.

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How to Convert Chocolate Brownie Tiramisu into Bars

Want to turn this dessert into bars? Just make a few adjustments to help them hold up perfectly.

• Line your dish with parchment paper for easy lifting.
• Add 1 tablespoon of cornstarch to the mascarpone mix to help set the filling.
• Use slightly less whipped cream for a firmer texture.
• Chill overnight — firmer texture = cleaner cuts.
• Use a hot, dry knife to slice bars neatly.

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Variations to Try

Here are five rich and exciting twists you can try using this base recipe:

1. Mocha Brownie Tiramisu

Use espresso or strong brewed coffee in place of cocoa milk. Stir 1/2 teaspoon of instant espresso into the mascarpone cream for bold mocha flavor.

2. Hazelnut-Chocolate Swirl Tiramisu

Fold 2 tablespoons of hazelnut spread into the mascarpone cream and sprinkle chopped roasted hazelnuts between the layers.

The crunch is heavenly!

3. Mint Chocolate Tiramisu

Add 1/4 teaspoon peppermint extract to the mascarpone mix. Garnish with chocolate mint candies or peppermint flakes.

4. White Chocolate Raspberry Tiramisu

Replace dark chocolate with white chocolate in the filling. Add a layer of raspberry jam or fresh raspberries between brownie and cream layers.

5. Coconut Chocolate Tiramisu

Use coconut cream in place of heavy cream and top with toasted coconut flakes for a tropical spin.

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Storing Tips

• Keep covered in the fridge for up to 4 days.
• To freeze, wrap individual portions tightly. Thaw overnight in the fridge.
• Always chill at least 4 hours before serving for clean slices.

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Extra Tips

• Fully cool the brownie layer before adding cream.
• Use high-quality chocolate for the best flavor.
• For smoother cream, don’t over-whip the heavy cream.
• If using boxed brownies, reduce water slightly for a denser texture.

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Common Mistakes, Solutions & Prevention

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FAQs

What kind of brownies should I use?

Dense, fudgy brownies work best. Avoid cakey brownies as they don’t hold moisture as well.

Can I make this ahead of time?

Yes, and it’s recommended! Prepare a day in advance for best texture and flavor.

Is there a dairy-free version?

Yes. Use plant-based whipped cream, dairy-free mascarpone (or silken tofu), and vegan brownies.

Can I serve this warm?

It’s best served cold. Warm mascarpone cream won’t hold shape.

Can I skip chocolate in the cream?

Yes, but it won’t have the same depth. You can add cocoa powder for a milder version.

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Let’s Make and Share

Chocolate brownie tiramisu offers the comfort of two beloved desserts in one. Creamy, rich, and deeply satisfying, it’s perfect to make ahead and serve chilled.

If you try this recipe, let us know how it turned out in the comments and share a photo!