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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.
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.
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.
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.
WHY I LOVE TIRAMISU
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.
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.
HOW TO MAKE 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.
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.
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.
Pack up these Tiramisu Brownies for a summer picnic, take them to a BBQ, or enjoy them on your back deck by yourself.
Tiramisu Brownies
Equipment
Ingredients
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jamie
Like to know if it’s ok to bake the brownie layer first and proceed with Step 4 layering the lady fingers with the brewed coffee
That way maybe the brownie won’t be soggy
Getting ready to make these soon. I bought the soft lady fingers and they seem to be smaller than the ones in your picture. Do you know the brand you used? Thank you.
Hi Patricia – Unfortunately I don’t recall the brand I used, although I have used a few different types over the years. You may need to use a few extra if yours are indeed on the smaller side. Hope this helps. Happy baking!
-Jamie
I made them tonight for our office brownie
contest. I had a larger rimmed baking sheet and made 1 1/2 x the recipe. My house smells heavenly!!!
I hope they turned out for you, Jaye!
These look amazing! Do they need to be refrigerated or would it be OK to store in an air tight container at room temp?
I would refrigerate them. :)
Do you keep left overs in the refrigerator?
Yes, I would keep them refrigerated. Thanks so much for stopping by!
These brownies look so delicious and chocolatey! Can’t wait to try this recipe!
Thanks so much for stopping by, Natalie! I appreciate you taking the time to comment. Happy Baking!
-Jamie