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.
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🍫 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.
🧁 More dessert recipes
If you loved this recipe for tiramisu brownies, check out these other recipes that I know you will love too!
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📖 Recipe
Tiramisu Brownies
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.
- Prep Time: 25 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours, 25 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dipping Mixture
- 1 cup strongly brewed coffee or espresso
- ¼ cup dark rum
Brownie Layer
- ½ cup melted butter, cooled
- 1 Tablespoon dipping mixture
- 2 large eggs
- 1 cup white granulated sugar
- ⅓ cup cocoa powder
- ½ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
Cheesecake Topping
- 8 oz mascarpone cheese, room temperature
- 8 oz cream cheese, room temperature
- ½ cup white granulated sugar
- 2 large eggs
- 2 Tablespoons dipping mixture
Assembly
- 8 ladyfingers
- ¼ cup mini chocolate chips
Instructions
Dipping Mixture
- In a shallow dish or bowl, combine coffee and rum together and set aside.
Brownie Layer
- In a mixing bowl, combine butter, dipping mixture, and eggs and whisk to combine.
- Sift in sugar, cocoa powder, flour, baking powder, and salt. Whisk until dry ingredients are just combined into the wet ingredients. Set aside.
Cheesecake Topping
- In a separate mixing bowl, combine mascarpone cheese and cream cheese and mix on medium speed using a hand mixer for 2 minutes until creamy and smooth. Add in sugar, eggs, and dipping mixture and beat on medium for another 2 minutes. Scrape the sides of the bowl and continue to mix for 1 more minute making sure all ingredients are thoroughly combined. Set aside.
Assembly
- Preheat the oven to 325˚ and line a 9" square pan with parchment paper and spray with baking spray.
- Pour the brownie batter into the bottom of the prepared cake pan and smooth it into an even layer.
- Working one at a time, briefly dip each ladyfinger into the dipping mixture and place it in a single layer on top of the brownie batter. Break ladyfingers in half if needed to fit evenly into the pan.
- Next, pour finished cheesecake batter on top of the dipped ladyfingers and smooth it into an even layer. Sprinkle the top of the cheesecake batter with the mini chocolate chips.
- Bake brownies in the preheated oven for 45-60 minutes until the top is lightly browned and the cheesecake only slightly jiggles when the pan is shaken.
- Remove brownies from the oven and cool for 30 minutes on the stovetop. Move to the refrigerator and let chill for a minimum of 4 hours or overnight for best results.
- Cut brownies into 9 or 16 pieces and serve.
Notes
- Rum can be substituted for vanilla extra or extra coffee if preferred.
- Make sure cream cheese and mascarpone cheese are at room temperature before mixing together to avoid a lumpy cheesecake mixture.
- Line the pan with parchment paper and grease with butter or baking spray to help avoid the brownies sticking in the pan.
- To ensure that the bars stay together, overnight chilling is recommended.
Keywords: cheesecake brownies, tiramisu brownies, italian desserts
Anaiah says
WHAT!! All of my favorite desserts in one!? These tiramisu cheesecake brownies are the best idea ever!
Linda says
Love these cheesecake brownies and who can say no to amazing dessert like this
Oscar says
These look amazing. Tiramisu is my favourite dessert. Saving this recipe.
Chef Dennis says
My wife super loved this recipe! She wants more!
Amy says
Oh yum! The 2 things I love the most. Definitely trying it this weekend.
Jeannie says
Its so decadent! I love the combination of these 3 in one slice.
Kay says
What a fabulous idea for coffee lovers, they look amazing!
Lexa says
What an amazing idea this is! Tiramisu Brownies!! We are so going to make these.
Alexandra says
What a delicious sweet treat - you have combined all of my favourite things!