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Tiramisu Brownies

  • Author: Liz Sloan
  • Prep Time: 30 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 33 minute
  • Yield: Makes 15 Brownies


Courtesy of Food n’ Focus 


12 oz dark chocolate chips 

16 tablespoons unsalted butter, at room temperature 

1-1/4 cup granulated sugar, divided 

4 whole large eggs 

8 large egg whites, divided 

1 cup cake flour 

2 teaspoons instant espresso grounds 

8 oz Mascarpone cheese, at room temperature 

8 oz cream cheese, at room temperature 

2 teaspoons pure vanilla extract 

1 package soft ladyfingers (about 24) 

1 cup espresso or Italian Roasted Coffee, brewed 

2 tablespoons dark rum 


In a large bowl, melt the chocolate chips. Stir until smooth, then set aside to cool. Preheat the oven to 350 degrees F. Butter and flour (or spray with non-stick spray) a 13″ x 9″ baking pan and set aside. 


Add the melted chocolate to a mixing bowl, fitted with the paddle attachment. Beat in the butter, followed by 1 cup of sugar, then the 4 whole eggs and 4 egg whites, mixing until completely incorporated. Add the cake flour, followed by the instant espresso grounds. Mix on low speed until just combined. Pour the batter into the prepared baking pan, minus 1 cup of brownie batter. 


Place the ladyfingers upside down on top of the batter, pushing down slightly on each one. Combine the brewed coffee with the rum. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated. 


In another bowl, combine the mascarpone cheese, cream cheese, ¼ cup of sugar, 4 egg whites and the vanilla extract. Carefully spread topping over ladyfingers. Then, place spoonfuls of the reserved brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. 


Bake for 45-50 minutes, or until center is almost set and brownies begin to pull away from the sides of the pan. Cool completely in the pan before slicing any servings. 

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