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Tiramisu and brownies—what a yummy combination! This easy recipe gives you the traditional tiramisu flavor you adore minus the fuss.—Anna-Maria Carpanzano, Whitby, Ontario
Nutritional Facts 1 brownie equals 211 calories, 15 g fat (8 g saturated fat), 76 mg cholesterol, 58 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Tiramisu Brownies in Taste of Home February/March 2008, p6
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Reviewed on Mar. 13, 2012 by KScales
Due to the comments here, we have reviewed this recipe again. Instead of pouring 4 cups of the chocolate batter into the pan, just pour half of it (about 2-1/2 cups). Then spread with the filling and top with the remaining batter.We apologize for the error and any inconvenience.Taste of Home Test Kitchen
Due to the comments here, we have reviewed this recipe again. Instead of pouring 4 cups of the chocolate batter into the pan, just pour half of it (about 2-1/2 cups). Then spread with the filling and top with the remaining batter.
We apologize for the error and any inconvenience.
Taste of Home Test Kitchen
Reviewed on Feb. 25, 2012 by Wiserwoman59
I wish I had read these reviews before investing in the ingredients. As others have noted, it is impossible to spread the top layer of brownie batter over the cheese filling. It's a very light textured bar and I'm hoping that when it cools in the fridge it will easily cut into squares, but I think I'm going to serve it with a flavorful ice cream on the side as the flavor is very bland. Big disappointment.
Reviewed on Feb. 02, 2012 by TerriLynnT
I was not too happy that the filling did NOT puff up as it looks in this picture. It looks so spongy, but it definately did not turn out like this when I made them. I cut the recipe in half and used a smaller pan, but it should still cook the same. I cooked this well over the time suggested and it still did not really cook in the middle. I was really looking forward to the Tiramisu quality since the ingredients are high quality/. They taste ok, but not what I expected at all!
Reviewed on Mar. 16, 2010 by housebunny715
The batter was impossible to spread over the filling. They were still very soggy after I baked them for well over the time that they needed to be!
Reviewed on Jan. 19, 2010 by chris and jenn
I loved this!!! It is for people who love coffee. Do half the batter then the cheese and the other half of the batter. I did not add the tsp. of baking cocoa. My inlaws even liked them. Yumm.
Reviewed on Mar. 05, 2009 by chefgene
on the chocolate batter i was thinging of making a batch in a half.this way you could still have 4 cups for the bottom and have alot more for the top.or find somthing to put the chocolate batter in and spresd it over the top like they use to put frosting on a cake like a tube or something similar. please reply and let me know what you think. chef gene
on the chocolate batter i was thinging of making a batch in a half.this way you could still have 4 cups for the bottom and have alot more for the top.or find somthing to put the chocolate batter in and spresd it over the top like they use to put frosting on a cake like a tube or something similar. please reply and let me know what you think.
chef gene
Reviewed on Oct. 31, 2008 by mchenryed
I agree with others... I had a hard time spreading the batter on top of the cheese. I also recommend disregarding the instructions to use 4 cups of batter for the bottom. Just take half of the batter... I used 4 cups and had virtually nothing left for the top. So I didn't get the cool layered effect, but they still came out pretty good. The taste is a bit more milder brownie... and the textture is really mellow. Worthy of a change of pace from plain old brownies.
Reviewed on Mar. 17, 2008 by mominthekitchen
I made these for company and spent a little extra $$ to buy the mascarpone cheese. I'm not sure it was an improvement over regular brownies, but it certainly wasn't a disaster either (hard to go wrong with chocolate, coffee and cheese!). Biggest problem: as others have said, the filling was WAY too runny to spread any batter over. I ended up dropping the batter in spoonfuls on top and marbling it slightly. Came out fine. Flavor/texture improved in the fridge over the following days. I did cut the recipe in half and used an 8 x 8 pan. Not sure if that somehow affected the filling, but I can't imagine why it would have.
Reviewed on Mar. 14, 2008 by Regal_S
I remember thinking that there really wasn't enough batter at the time but it really worked out swell. I thought it would be firmer, but as the days wore on it became fudgier... thank god for officemates.
Reviewed on Feb. 26, 2008 by GinnyA
I had the same problem! Not enough batter to spread over filling. Maybe four cups is too much to put in the bottom of the pan - or maybe the pan should have been smaller. Something was not right.
Reviewed on Feb. 24, 2008 by harrypotterfanatic08
To me these weren't that great. They bordered on bitter! also there wasn't enough batter to spread over the filling! Also it was IMPOSSIBLE to spread what remaining batter there was on the filling! Did I do something wrong here?
Reviewed on Feb. 01, 2008 by SandyBulger
It WAS impossible to spread the batter over the filling!!! Seems like an ingredient is missing in the filling, like flour?? Turned out more like a souffle!!
Reviewed on Jan. 28, 2008 by Cookie437
I found it almost impossible to spread the batter over the filling!!
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