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These Tiramisu Brownies (with Coffee and Cream Cheese) are the answer to any coffee lovers dream. The fusion of two beautiful things results in a truly stunning brownie. I have no doubt this recipe may upset some hardcore Tiramisu fanatics and Italians, but rather than trying to copy it, we simply take some inspiration.
You could sub the cream cheese layer on top for mascarpone or similar. Regardless, it creates a light contrast from the fudgy chocolate brownie. When adding in the coffee, use any you like but make sure it is fairly finely ground, or in powder form if using instant – this prevents clumps of coffee. The addition of various chocolate chunks is the perfect texture contrast. You could use any type of chocolate, all work well!
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days.
For my Tiramisu Brownies (with Coffee and Cream Cheese), I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Tiramisu Brownies (with Coffee and Cream Cheese)
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 3 tsp Ground Coffee
- 100 g Light Brown Soft Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g White/Milk/Dark Chocolate Chopped
- 100 g Full Fat Cream Cheese
- 30 g Icing Sugar
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter, both sugars and the coffee. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped chocolate. Pour the batter into the lined pan.
- In a small bowl, mix the cream cheese and icing sugar until totally combined. Use a spoon to dollop this over the brownie batter and swirl in.
- Bake approx 25-30 minutes. Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until totally cooled. Then slice and serve!
