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These tiramisu brownies are the best decadent 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 the fluffy mascarpone filling with the coffee flavor and especially the chocolate.
These tiramisu brownies have all of the elements of classic tiramisu but with the addition of chocolatey brownies and rich cheesecake.
Pair this decadent dessert with your favorite pasta with homemade alfredo sauce, italian flatbread pizzas or slow cooker minestrone soup!
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🍫 Ingredient notes
- Dipping Mixture - This coffee and rum combination is the classic "dip" for ladyfingers in tiramisu. This mixture will not only be used to flavor both the brownies and cheesecake layers, but will also be used to dip the ladyfingers in. If you don't have rum or don't want to bake with alcohol, vanilla extract or extra coffee can be substituted instead.
- 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 tiramisu brownie squares. They can be found in most grocery or specialty food stores or they can also be purchased online.
- Mascarpone Cheese - Mascarpone is a creamy Italian cheese that is similar to cream cheese. It has a more buttery, mild flavor that pairs with the cream cheese to make the cheesecake layer in these tiramisu brownies. If you cannot locate mascarpone cheese, extra cream cheese can be used instead.
🥣 Step by step instructions
First, mix together the strong coffee or espresso with the rum in a small bowl. This is to m the dipping mixture that you will use throughout the recipe.
Then, in a large bowl, whisk together the melted butter, eggs and some of the dipping mixture. Sift in the cocoa powder, flour, baking powder and salt and mix until things are just incorporated.
In separate bowl, add the softened mascarpone and cream cheeses. Mix the cheese mixture with an electric mixer on medium speed until smooth and creamy. Add the sugar, eggs, and a little bit of the dipping mixture and combine until smooth.
Pour the brownie mix into the bottom of a 9" square pan that has been lined with parchment paper and sprayed with baking spray.
Next, dip the ladyfingers briefly into the dipping mixture. Place them gently in a single layer on top of the brownie layer.
Pour the cheesecake filling on top of the layer of ladyfingers. Sprinkle the top of the cheesecake with the chocolate chips.
Bake the tiramisu brownies in a 325˚ oven for 45-60 minutes. They should be until lightly browned and only slightly jiggly in the middle.
Allow the brownies to cool for 30 minutes at room temperature. Place them in the refrigerator to chill for a minimum of 4 hours or overnight for best results. Slice them into squares and serve.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to line the pan with parchment paper and spray it with baking spray to easily lift the brownies out of the pan for slicing.
- Make sure both the mascarpone and cream cheese are room temperature so they easily mix together for a creamy filling.
- Scrape down the sides of the bowl during mixing for both brownie and cheesecake layers to make sure all of the ingredients are well incorporated.
- When dipping the ladyfingers, let them soak up the liquid, but don't leave them in the liquid for too long or they will fall apart.
- Make sure to completely chill the tiramisu brownies after cooking so they set up and are easy to slice and serve. About 4 hours should work, but overnight will give the best results.
⏲️ Make ahead and storage suggestions
These tiramisu brownies are best when made ahead and chilled overnight. Leftovers should be stored in an airtight container in the refrigerator and will keep for 3-5 days.
🧁 More dessert recipes
If you loved this recipe for tiramisu brownies, check out these other dessert recipes that I know you will love too!
- Italian Lemon Olive Oil Cake
- Raspberry Cannoli Cupcakes
- Dark Chocolate Covered Marshmallows
- Strawberry Rhubarb Cobbler
Recipe
Tiramisu Brownies
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, see recipe above
- 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, see recipe above
Assembly
- 8 ladyfingers
- ¼ cup mini chocolate chips
Instructions
Dipping Mixture
- In a shallow dish or bowl, combine the 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
- Make sure to line the pan with parchment paper and spray it with baking spray to easily lift the brownies out of the pan for slicing.
- Bring the mascarpone and cream cheese are room temperature so they easily mix together for a creamy filling.
- Scrape down the sides of the bowl during mixing for both brownie and cheesecake layers to make sure all of the ingredients are well incorporated.
- When dipping the ladyfingers, let them soak up the liquid, but don't leave them in the liquid for too long or they will fall apart.
- Make sure to completely chill the brownies after cooking so they set up and are easy to slice and serve. About 4 hours should work, but overnight will give the best results.
- Leftovers should be stored in an airtight container in the refrigerator and will keep for 3-5 days.
Substitutions and Variations
- Dipping Mixture - This coffee rum mixture will not only be used to flavor both the brownies and cheesecake layers, but will be used to dip the ladyfingers in. Vanilla extract or extra coffee can be substituted in place of the rum, if desired.
- Mascarpone Cheese - Mascarpone is a creamy Italian cheese that is similar to cream cheese. It has a more buttery, mild flavor that pairs with cream cheese to make this cheesecake layer in these brownies. Extra cream cheese can be used as a substitute if needed.
Gina
What is dipping mixture?
Amanda
Hi Gina, it's listed first in the recipe and is comprised of 1 cup strongly brewed coffee or espresso and ¼ cup dark rum. That is mixed together and used in the brownies, cheesecake and to dip the ladyfingers in.