Tiramisu Brownies Recipe
Tiramisu Brownies Recipe photo by Taste of Home

Tiramisu Brownies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 36 servings

Ingredients

  • 12 ounces semisweet chocolate, chopped
  • 1 cup butter, softened
  • 1-1/3 cups plus 1/4 cup sugar, divided
  • 8 eggs
  • 1 cup cake flour
  • 1/4 cup instant coffee granules or espresso powder
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon baking cocoa

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.

Directions

  1. In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.
  2. Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
  3. For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
  4. Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
  5. Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
  6. Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator. Yield: 3 dozen.
Originally published as Tiramisu Brownies in Taste of Home February/March 2008, p6

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.

Reviews for Tiramisu Brownies

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (2)
2 Star
 (5)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 16, 2014

"I made half a recipe and followed the instructions from the previous reviewer. The top batter is extremely hard to spread out, but I eventually got the filling somewhat covered. They still cooked up nice. I think they taste better once they have been chilled. Not as rich as I was expecting, but very good!"

MY REVIEW
Reviewed Mar. 6, 2014

"I made these for a coworkers birthday. They are really rich. I used a combination of instant coffee and expresso powder, which really brings out the chocolate flavor. I cut down the recipe to make only half. Which half really works out well and fits an 8 by 8 inch pan perfectly. If cutting the recipe in half for the chocolate batter only place 1 1/2 cups on the bottom then spread the Mascarpone cheese on top and add the remaining chocolate on the top. It still takes 45 minutes to bake."

MY REVIEW
Reviewed Feb. 7, 2014

"I made this recipe (for the first time) using cream cheese instead of Mascarpone. It turned out divine! NO COMPLAINTS here! I guess I am blessed! Today, I am baking it for the second time, and using cream cheese (16 oz) again. *I would like to add, for the woman who complained the filling did not puff up, I have found that if I do not beat cream cheese filling enough, even in other recipes, it is a little heavy and not puffy like I want. Hope this helps."

MY REVIEW
Reviewed Aug. 1, 2013

"I read all the reviews for this recipe before I attempted it... so you'd think I would have learned. I still had the same issues with the mascarpone filling being too runny to spread the brownie batter over top. This puffed up well over the top of my 9x13 pan, and the top is more than done while the bottom is still obviously not done in the middle. The layers by themselves tasted good prior to baking, and I am looking forward to tasting it once it cools. I think this particular recipe needs to be sent back to the TOH test kitchen for some revision. :)"

MY REVIEW
Reviewed Mar. 13, 2012

"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"

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