difficulty
Beginner
Servings
12 servings
Prep time
25 min
Bake time
25 min
Chill time
2 hours
I’ve always loved desserts that feel a little different from the usual brownies or cheesecake, and this recipe quickly became one of my favorites. The first time I made these raspberry matcha tiramisu brownies, I wasn’t sure how the flavors would come together, but after one bite I knew I’d be making them again.
The earthy matcha, creamy mascarpone layer, and fresh raspberries create a combination that’s rich without being too heavy. It’s the kind of dessert that looks impressive, tastes unique, and always gets people asking for the recipe.
Why You’ll Love These Raspberry Matcha Tiramisu Brownies
If you’re looking for a dessert that stands out from the usual brownies and cheesecake bars, this recipe is for you. The rich matcha brownie base, silky mascarpone topping, and fresh raspberries create a beautiful balance of flavors that’s both elegant and surprisingly easy to love. The earthy notes from the matcha keep the dessert from being overly sweet, while the raspberries add a bright, fresh contrast. It’s unique, impressive, and guaranteed to spark conversations whenever you serve it.
Ingredients
- Matcha Brownie Base:
- 200 g white chocolate
- 120 g butter
- 2 eggs
- 150 g sugar
- 180 g flour
- 2 tbsp matcha powder
- ½ tsp salt
- Mascarpone Layer:
- 250 g mascarpone
- 150 ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- Topping:
- 150 g fresh raspberries
- Matcha powder for dusting
- White chocolate shavings
Instructions
- Melt the white chocolate and butter together.
- Whisk in the eggs and sugar.
- Fold in the flour, matcha, and salt.
- Bake at 175°C (350°F) for 22–25 minutes.
- Cool completely.
- Whip the mascarpone, cream, powdered sugar, and vanilla.
- Spread over the brownie layer.
- Top with raspberries.
- Dust lightly with matcha powder.
- Chill for at least 2 hours before slicing.
Nutrition Per Brownie
- Kcal: ~420
- Protein: ~6 g
- Fat: ~26 g
- Carbohydrates : ~42 g
- Fiber: ~3 g
- Sugar: ~28 g
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Storage Tips
Store the brownies in an airtight container in the refrigerator for up to 4 days. I actually think they’re even better the next day once the flavors have had time to develop.
For the best texture, let them sit at room temperature for 10–15 minutes before serving. You can also freeze them for up to 2 months and thaw overnight in the refrigerator before enjoying.
Tips From A Souschef
- Use a good-quality matcha powder for the best flavor and color.
- I like to chill the brownies for a few hours before slicing—they cut much more cleanly.
- Don’t overbake the brownie layer; it should still be slightly soft in the center.
- Pat the raspberries dry before adding them to prevent excess moisture.
- For the prettiest finish, dust with matcha powder just before serving.
FAQ
Matcha has a slightly earthy, grassy flavor with subtle sweetness. In this recipe, it balances the sweetness of the white chocolate and mascarpone beautifully.
Not necessarily. The matcha flavor is noticeable but balanced by the creamy topping and fresh raspberries. If you’re new to matcha, this is a great recipe to start with.
Absolutely. In fact, I think they’re even better after a few hours in the refrigerator because the layers have time to set and the flavors develop.
Fresh raspberries are best, but frozen raspberries can work if thawed and drained well beforehand.
You can, but the flavor profile will change significantly. White chocolate complements the matcha much better.
They were likely overbaked. The brownie layer should still look slightly soft in the center when removed from the oven.
This usually happens when the brownies weren’t completely cooled before adding the topping.
Recipe by vino
I love this recipe because it proves that unexpected flavors can create something truly special. The combination of earthy matcha, creamy mascarpone, and fresh raspberries is one I work with regularly at the restaurant, and it’s always a favorite. Every layer brings something different, creating a dessert that’s elegant, balanced, and memorable from the very first bite.
