I had planned to share a tomato sauce recipe today, but because it was my birthday this week and the site had some downtime, I decided to post something a little more festive.
What could be better than tiramisu brownies? Not much. We had an Italian-themed potluck at the office and I’d saved this recipe from My Baking Addiction as the perfect party dessert. Aside from crème brûlée, tiramisu is my favorite—creamy, chocolatey, and made even better by ladyfingers soaked in coffee (or a splash of rum) for an indulgent finish.
After a long day at work I dove into making the brownies. The brownie layer was straightforward, the ladyfinger layer was simple, and the mascarpone topping was easy—until I was too tired to read the directions carefully and poured nearly all the brownie batter on top when only a bit was needed. My layers didn’t turn out as neat as the original, but the bars were still incredible. Note: this recipe calls for a lot of eggs—12 in total—so plan accordingly. I ended up liking the slightly imperfect mascarpone layer because it meant extra creamy bites, which were my favorite part. These are hard to mess up and always a crowd-pleaser.
Tiramisu Brownies
30 minutes
45 minutes
1 hour 15 minutes
Tiramisu Brownies – the classic Italian dessert transformed into a rich, layered brownie.
Ingredients
For the brownie batter:
- 12 oz. chocolate chips
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 whole eggs
- 4 egg whites
- 1 cup cake flour
For the mascarpone topping:
- 8 ounces mascarpone cheese, at room temperature
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 4 egg whites
- 2 teaspoons pure vanilla extract
- 1 package soft ladyfingers
- 1 cup strong brewed coffee
Instructions
- Preheat oven to 350°F. In a large microwave-safe bowl, melt the chocolate and stir until smooth. Let cool for a few minutes. Line a 9″x13″ baking dish with parchment paper.
- In a mixing bowl, combine the melted chocolate with the butter, then beat in the sugar, 4 whole eggs, and 4 egg whites. Add the cake flour and mix on low speed until just combined. Pour the brownie batter into the prepared baking dish, reserving about 1 cup for later.
- Arrange the ladyfingers upside down over the brownie layer and press gently to set. Using a pastry brush, soak the ladyfingers with the brewed coffee, repeating until they are well flavored.
- In a separate bowl, beat the mascarpone, cream cheese, and 1/4 cup sugar until smooth. Fold in 4 egg whites and 2 teaspoons vanilla, then gently spread this mixture over the coffee-soaked ladyfingers. Drop spoonfuls of the reserved brownie batter on top of the mascarpone and swirl lightly with a knife or toothpick.
- Bake for 45–50 minutes, or until the center is almost set. Allow to cool completely before cutting into squares.
Notes
After baking, I found the ladyfingers could lose some of their coffee intensity. If you prefer a stronger coffee flavor, brush extra coffee onto the sides of the cut brownies or lightly re-soak the ladyfingers after slicing.
Nutrition Information:
Yield:
24
Serving Size:
1 brownie
Amount Per Serving:
Calories: 292Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 105mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 4g
