Tiramisu Brownies


by: I Can Cook That



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serves: 32


12 oz chocolate chips

1 cup butter, softened

1 cup sugar

4 whole eggs

4 egg whites

1 cup cake flour (or normal flour if you can’t find it)

Brewed House Blend coffee grounds, to taste

8 oz Mascarpone cheese, room temperature

8 oz Cream Cheese, room temperature

1/4 cup sugar

4 egg whites

2 tsp vanilla extract

1 pkg Soft Ladyfingers

1 cup of Barista Prima House Blend Coffee

Nutrition Facts
Tiramisu Brownies

Servings Per Recipe: 32

Amount per Serving

Calories: 250

  • Total Fat: 14.3 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 69.7 mg
  • Sodium: 171.1 mg
  • Total Carbs: 24.9 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 16 g
  • Protein: 5.9 g

how is this calculated?

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1.  Place a large metal bowl over a simmering pot of water. Add the chocolate and melt, stirring until smooth. Remove from heat.

2.  Preheat your oven to 350 degrees. Line a 13×9 baking pan with parchment paper, with some extra paper sticking over the sides. Add chocolate to a mixing bowl and beat in the butter.

3.  Add 1 cup of sugar, 4 eggs, and 4 egg whites.

4.  The original recipe called for coffee extract, which I didn’t have. Instead, I opened one of the k cups and added in some of the grinds (maybe 1/2 teaspoon) and added that to the mixture. Follow with the flour. Mix on low speed until just combined.

5.  Reserve 1 cup of the batter to the side. Pour the remaining batter into the prepared baking pan.

6.  Lay the ladyfingers upside down on top of batter, and push down slightly. (You can break them as needed to fit)

7.  Brew your cup of coffee. Using a pastry brush, carefully brush the Barista Prima Coffee over the lady fingers until they are saturated.

8.  In another bowl combine the mascarpone cheese, cream cheese, and 1/4 cup sugar, 4 egg whites and vanilla extract.

9.  Spread the topping over ladyfingers.

10.  Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.

11.  Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.

12.  Cool completely in the pan before slicing it.

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