Tiramisu Brownies

Although my parents divorced when I was a freshman in high school, my brother and I are incredibly fortunate in the fact that they’ve always been amicable. Sure they had their moments, but overall they handled themselves with a great deal of grace. My parents are pretty much two of the most amazing people on the planet and the way they handled their divorce certainly shaped who I am as a person today.

Having gone through break ups myself and having helped friends get through theirs, I’ve never been able to wrap my head around the animosity and often times hatred that tends to develop when two people decide to part ways.

“Sometimes good things fall apart, so better things can fall together.”

The very first time I ever had Tiramisu was at a birthday celebration my parents arranged for me after their divorce. Everyone – including my dad’s girlfriend (now stepmom) – sat down to a meal at Buca di Beppo. We passed family style plates of spaghetti and salad and finished our meal with a huge bowl of Tiramisu. It was literally love at first bite.

Tiramisu brownies are a fun and modern twist on a classic dessert. They still have all the familiar flavors – mascarpone cheese, dark chocolate, lady fingers and rich, Italian Roast coffee, but they’re in bar form, so they’re totally portable and perfect for parties and potlucks.

I made these brownies with Barista Prima Coffeehouse’s Italian Roast blend. If you’re into deep, dark, espresso-like coffees, Barista Prima is for you. I’ll admit that they’re a little strong for me as a daily drinking coffee, but I can’t deny that they are perfection when paired with chocolate in desserts.

I was pretty happy to relive my Tiramisu love with this month’s Keurig K-Cup Ambassador shipment, and I think you’ll love this recipe as much as I do.

And, because Green Mountain Coffee wants to make sure you can make this recipe at home, this month’s coupon code gives you 15% off storewide at GreenMountainCoffee.com, and free shipping on orders containing at least one K-Cup® pack of Barista Prima Coffeehouse®. The code is valid now through May 31st.

So tell me, how do you feel about Tiramisu? Do you have a deep, abiding love for it like I do?

Tiramisu Brownies

Yield: 24 servings

Prep Time: 30 minutes

Cook Time: 45 minutes


For the Brownie Batter

12 oz. chocolate chips
1 cup unsalted butter, softened
1 cup sugar
4 whole eggs
4 egg whites
1 cup cake flour

For the Mascarpone Topping

8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/4 cup sugar
4 egg whites
2 teaspoons pure vanilla extract
1 package soft ladyfingers
1 cup Barista Prima Coffeehouse Italian Roast coffee, brewed


1. In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the flour and mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of the brownie batter. Lay the ladyfingers upside down on top of the batter, and push down slightly. Brew 1 Barista Prima Coffeehouse Italian Roast K-Cup pack. Using a pastry brush, carefully brush the Barista Prima Coffeehouse coffee over the ladyfingers until they are saturated.

2. In another bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.

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

Recipe provided by Barista Prima

81 Responses to “Tiramisu Brownies”

  1. sadie — February 11, 2015 at 2:30 pm

    has anyone actually tried the recipe and have a comment to share?

  2. ViSpa — March 10, 2015 at 5:44 pm

    Could you please write also the amounts in grams?

  3. Shelley — October 25, 2015 at 11:13 pm

    Hi Jamie!
    Just found this recipe and it looks awesome. I am going to make a few batches for a party, but the party is not til next month. Will these freeze ok?

    • Jamie — January 13th, 2016 at 9:19 am

      Hi, Shelley! They should be able to freeze for about 3 months. I hope you enjoy them!

  4. Shelley Shields — October 26, 2015 at 9:51 am

    Hi Jamie
    Would these be ok to freeze?

    • Jamie — January 13th, 2016 at 9:18 am

      Hi, Shelley! They’re probably fine to freeze, but I wouldn’t cut them and freeze them. Freeze them whole and then thaw when you’re ready. Cut into individual servings then. I hope they work out for you!

  5. Shelley — October 28, 2015 at 11:02 am

    Do these freeze well?

    • Jamie — October 28th, 2015 at 5:54 pm

      Hi, Shelly! I haven’t tried freezing these, but I’m betting they’ll be just fine. :)

  6. Mehana — December 11, 2015 at 2:12 am

    Would these come out ok if I bake them in individual muffin tins?

    • Jamie — January 8th, 2016 at 3:23 pm

      Hi, Mehana! I would give it a try. Reduce the baking temperature (maybe by 25 degrees) and shorten the baking time. Keep an eye on them so they don’t over bake. I hope you enjoy them!

  7. ata — May 24, 2016 at 3:09 am

    What a great recipe!! Absolutely trying this later. Now.. what am i gonna do with 8 yolks?

    • Jamie — May 24th, 2016 at 11:44 am

      I hope you like it, Ata! Here’s a great article with several ideas for using up egg yolks. Good luck!

  8. Ariadne — August 28, 2016 at 8:37 pm

    Could I use egg whites from a carton so I don’t have to buy so many extra eggs this week?

    • Jamie — August 29th, 2016 at 10:18 am

      I haven’t used egg whites from a carton, so I am not sure how they will perform in this recipe. Thanks for stopping by.


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