These decadent tiramisu brownies are the best dessert mash-up. Rich chocolate brownie is layered with coffee and rum-soaked ladyfingers and topped with a creamy cheesecake topping and mini chocolate chips.
This post was originally published in October 2020 and has been updated for content.
Tiramisu is one of my favorite desserts. I love the mix of creamy mascarpone filling with the flavor of both coffee and chocolate. These brownies have all of the elements of a classic tiramisu dish but with the addition of extra chocolate and cheesecake. They are rich and decadent but easily served in bar form.
🍫 Ingredient notes
- Coffee Rum Mixture - This mixture of coffee and rum is the classic "dip" for ladyfingers in classic tiramisu. You will add some of this mixture to flavor both your brownies and cheese and then also dip the ladyfingers. If you don't have rum or don't want to bake with alcohol, vanilla extract or extra coffee can be substituted instead.
- Brownies - This homemade mix creates the base layer for these brownies.
- Ladyfingers - Ladyfingers are a light crispy biscuit type cookie that are dipped in the coffee and rum mixture and provide a soft sponge like layer to these brownies. They are also used in this same way for classic tiramisu. Ladyfingers can be found in most grocery stores and can also be purchased online.
- Cheesecake - The cheesecake filling creates the top layer to these tiramisu brownies and is topped off with mini chocolate chips for extra flavor and texture. Make sure that your ingredients are all brought to room temperature before mixing the cheesecake to ensure a smooth cheesecake filling.
🥣 Step by step instructions
First, make your dipping mixture by combining the coffee and rum in a shallow dish or bowl.
Then, mix together your brownie batter by combining the melted butter, eggs, and some of the dipping mixture and whisking them until they are smooth. Sift in the sugar, cocoa powder, flour, baking powder, and salt and whisk until the dry ingredients are just incorporated.
In a separate bowl, prepare the cheesecake filling by mixing the mascarpone and cream cheese together with a hand mixer for about 2 minutes until they are smooth and creamy. Remember to bring them to room temperature first to ensure they mix together well. Add in the sugar, eggs, and a little bit of the dipping mixture and continue to mix until smooth. Make sure to scrape down the sides as needed so that everything is well combined.
Pour the brownie batter into the bottom of a 9" square cake pan that has been lined with parchment paper and sprayed with baking spray.
Next, dip the ladyfingers briefly into the dipping mixture and then lay them onto the brownie layer. You want the cookies to soak up the mixture, but if you leave them in too long they will fall apart.
Pour the cheesecake filling on top of the ladyfingers and sprinkle the top of the cheesecake with the chocolate chips.
Bake the brownies in a 325˚ oven for 45-60 minutes until lightly browned. The center of the cheesecake should only be slightly jiggly when you gently shake the pan.
Allow the brownies to cool for 30 minutes at room temperature and then place them in the refrigerator to chill for a minimum of 4 hours or overnight for best results. When you are ready to serve the brownies, gently lift on the sheets of parchment paper to pull the entire sheet of brownies out of the pan. Cut the tiramisu brownies in the 9 or 16 pieces and serve!
⭐ Top tip
Line your pan with parchment paper and also spray it with baking spray. This will help you easily lift the brownies completely out of the pan to be cut and served.
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