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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!
first of all I have to say I LOVE ur website…ur recipes and pictures are amazing, these brownies being no exception! I was just wondering…when the brownies are baked, do the ladyfingers end up being crispy or still soft?
Rani-
Thank you so much! The ladyfingers stay soft since they are saturated the coffee. Have a wonderful day!
-Jamie
Trying these today…do you think you could substitute 2 whole eggs for the 4 egg whites? My italian recipe for tiramisu whisks the yolks, mascarpone and sugar, then whip the whites to fold in…do you think this would bake up too dense with the cream cheese or shall I give it a try?
Thanks! Can’t wait to try them!!
Hi Michelle,
I’m sorry I didn’t get a chance to answer this sooner. Egg whites and whole eggs really aren’t interchangeable. Egg yolks are almost entirely made of what we would consider a fat, and they won’t take on air. Egg whites are hardly fatty at all, thus allowing them to fluff and incorporate air. I doubt you would get the volume you expect if you tried to do the same thing with 2 whole eggs.
– Jamie
Wauw, I was looking for a recipe for lady fingers and accidentally came across this one and wow! I might scratch the idea of making tiramisu and go for these brownies instead. Looks delicious!!
Please stop in and let us know your experience with the making the brownies! Have a wonderful day!
Jamie
Gah, the brownies I made were a disaster! It never set but managed to taste burned anyway. I scraped the mascarpone layer off and totally nommed that though!
The recipe got me wondering: what did you do with all the leftover egg yolks?
Hi There,
I’m really sorry to hear that! I’m not the only K-Cup Ambassador that used this base recipe, so I know that it worked for most people. I’m really sorry. Whenever I have leftover egg yolks, I always make lemon curd from this recipe: https://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/
– Jamie
I know it’s been a while, but I had to come back here to say: Thank you So Much for the inspiration! The first time might’ve failed, but I used your mascarpone topping on a blackberry cake, with some goats cheese and it was amazing! Thank you so much again!
I’ve tried this recipe yesterday. Firts I want to thank you for sharing it, the taste is really great! Not too sweet, I can taste both the mascarpone, the chocolate and the coffee. I’ve probably baked mine a bit too much, but the central part took a bit to get properly cooked.. Anyway, my friends like it a lot so far ;) I’ll write a post about this recipe and your blog in my blog. Have a nice day! Arianna
She-
Thanks so much for reporting back on the recipe, I am so glad to hear you and your friends enjoyed the brownies. Thanks for stopping by – have a great day.
-Jamie
ohhh, baby! Tiramisu is my bestest, most fav dessert ever. These look amazing.
I have been craving all things tiramisu lately… adding this to my list!
Katie,
Let us know how it turns out! Thank you so much for following MBA and have a great day!
Jamie
As soon as I saw your post I knew what I wanted to bake on my day off. Needless to say that my co-workers were more than happy to have me back today ;)
These brownies came out AMAZING! Seriously – the most perfect combination of desserts I have come across in a long time!
Only one question remains: do you have any suggestions what to do with 8 left-over egg yolks?
Stefanie-
I am so glad you enjoyed the recipe – they are pretty amazing. As for the egg yolks – I made Rolo Ice Cream, but Creme Brulee would be equally as awesome. Have an amazing day!
-Jamie
These have got to be the most gorgeous and delicious brownies that I’ve ever seen! I’m all about tiramisu!
Peggy-
I was so impressed with how gorgeous they turned out! I’m totally all about Tiramisu too! Thanks so much for stopping by.
-Jamie
I think it’s amazing and so great that your parents were that way. The majority of people who split up, like you said, usually can’t stand to even look at each other. Makes me happy to see they put you in front of their feelings towards themselves. That’s the way it should always be.
Tiramisu brownies… My heart just melted! I love the flavors in tiramisu and amazingly, so does my wife who hates coffee. I used to work in an Italian restaurant who had a good tiramisu for dessert. I can’t say I didn’t take some home almost every night. You made me want some now!
that is an amazing idea! I have to try this as well :D *pinning it to not forget it* :)
Rebecca-
Thanks so much for the Pin! Have a great day!
-Jamie