tiramisu brownie cookies

These fudgy brownie cookies are inspired by tiramisu. They are incredible. Probably the best bite I’ve had this year. The cookie is technically a brownie, but it’s spiked with coffee and studded with dark chocolate. The mascarpone cream on top is so indulgent (and also spiked with coffee) with a gorgeous creamy texture that pairs so well with the brownie. Together it’s the perfect bite.

why you’ll love tiramisu brownie cookies

• If you love brownies, you’ll love this rich, fudgy brownie cookie. And since it’s in a cookie shape, there’s crisp edges all around.
• The mascarpone cream topping is so delicious and creamy with rich vanilla bean and coffee flavor. A light dusting of Dutch cocoa powder brings the right amount of bitterness while creating that tiramisu aesthetic.
• There’s only two parts to this recipe- the brownie cookie and the mascarpone cream. Both are easy to prepare and can be made all in a row without any chilling.

ingredients in tiramisu brownie cookies

• unsalted butter- Salted butter would work totally fine in this cookie. Since we are melting it, it doesn’t need to be room temp.
• chocolate- The chocolate should be around 60% so that it’s not too dark or too milky. I like using Ghirardelli 60% chocolate bars for this, but I’ve found that the chocolate chip version of that chocolate works just as well. I also add those chocolate chips to the dough, so it is convenient to use them in both ways.
• instant coffee- You can use instant coffee (like Folger’s) or espresso powder. I usually use 1 teaspoon of espresso powder, like this one. If you’re using Folger’s instant coffee, use a little more, like 2 tsp. We’re also going to add this to the mascarpone cream.
• granulated sugar- For sweetness and texture- It’s going to provide the crispy edges and shiny skin on top that brownies are known for.
• brown sugar- For sweetness and texture- Brown sugar adds a chewiness to baked goods, but brown sugar also adds a depth of flavor.
• salt- Diamond Crystal is the best salt for baking, but if you just have table salt, then halve the amount of salt called for.
• eggs- Whipping eggs with the sugar will create a light texture as well as that crackly shiny top to the brownie cookies.
• vanilla- for flavor (I like to use vanilla bean paste because it has a stronger vanilla flavor. Some good ones are Nielsen-Massey, Heilala, The Spice House, and Rodelle.) We’ll also add vanilla bean paste to the mascarpone cream.
• cocoa powder- Use Dutch process cocoa powder rather than natural cocoa powder. The flavor is richer and more chocolate-y. I use Rodelle Dutch process cocoa powder.
• all purpose flour- the base of the dough
• mascarpone- For the mascarpone cream; mascarpone makes the whipped cream stable and adds richness and the classic flavor of tiramisu.
• powdered sugar- to sweeten the mascarpone cream
• heavy whipping cream- to lighten the mascarpone cream

supplies needed to make tiramisu brownie cookies

• hand mixer
• pre-cut parchment paper
• baking sheets
• #30 cookie scoop
• piping bag (I used tipless because it’s what I had on hand)
• large round piping tip, like a Wilton 2A
• wire mesh sieve

how to make tiramisu brownie cookies

These brownie cookies are divided into two parts: the brownie cookie base and the coffee mascarpone cream. Start with the brownie cookies, and make the mascarpone cream while the cookies bake and cool.

make the brownie cookies

Preheat the oven to 350 F.

To a small saucepan, add the butter and the chocolate chips. Melt on a low heat, stirring and being careful not to overheat the chocolate. The butter will melt more quickly, and once it’s melted, take it off the heat and stir until the rest of the chocolate is melted. Stir in the instant coffee. Set this aside.

To a mixing bowl, add the eggs, sugars, and salt. Mix with a hand mixer on medium-high speed until it is thick and mousse-y, about three minutes.

Pour the chocolate/butter mixture into the whipped eggs and fold gently until the chocolate and eggs are combined.

Using a fine mesh sieve, sift the cocoa powder and the flour into the mixture. It’s very important to sift cocoa powder, because it almost always has a lot of lumps.

Fold the dry ingredients in gently, adding the chocolate chips to the mixture before it’s fully combined. Finish folding the batter together until no more dry bits remain.

Scoop the cookies with a #30 cookie scoop onto a parchment lined baking sheet. Bake the cookies for 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Moving them prematurely will cause them to fall apart.

This recipe makes about 20-22 cookies that are about 2 ½″ in diameter when using a #30 scoop.

make the coffee mascarpone cream

While the cookies are baking and cooling, make the coffee mascarpone cream. To a mixing bowl, add the mascarpone, powdered sugar, vanilla bean paste, salt, and instant coffee (that has been dissolved in a tiny bit of hot water).

Mix with a hand mixer until the mixture is smooth and creamy. Add the cold whipping cream and mix until you reach stiff peaks.

Fill a piping bag (fitted with a round piping tip like a Wilton 2A) with the mascarpone cream. Pipe the mascarpone cream onto the brownie cookie however you’d like. I tried a few different ways, but my favorite was this flower pattern. Dust the top with a bit of cocoa powder.

This cross section. Wow.

success tips for making tiramisu brownie cookies

• Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together beforeever starting the recipe will help tremendously.
• Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.
• For perfectly round cookies, use a large metal cookie cutter to scoot the hot cookies into shape. I’m addicted to doing this.

serving with, other toppings, variations on, etc.

This fudgy brownie cookie can be the base for ANYTHING. It is such an incredibly cookie, and it is very customizable. Here are a few variations I have made with it (that you can currently find on Instagram, but will be coming to this blog soon):

• cosmic brownie cookies
• peanut butter brownie cookies
• black brownie cookies
• peppermint bark brownie cookies
• Ghirardelli square brownie cookies (try caramel squares or any of their seasonal flavors)
• peppermint bark brownie cookies

watch how to make tiramisu brownie cookies

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