As a K-cup brand ambassador I received a recipe from Keurig/Green Mountain Coffee for Tiramisu Brownies. I love Tiramisu! It is one of my favorite deserts and every time I go to an Italian restaurant I have to order it. These brownies are absolutely delicious and taste like the real deal without the custard. If you are a tiramisu fan, this is the recipe for you! I personally enjoyed these brownies with a cup of Italian Roast coffee from Brista Prima Coffeehouse. It made me feel like I was back in Italy!
Side note: Use the code BARISTA8153 to receive 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 and cannot be combined with any other keycode discount.
- 12 oz chocolate chips (dark chocolate is great with this recipe)
- 1 c butter, softened
- 1 c sugar
- 4 whole eggs
- 4 egg whites
- 1 c cake flour
- coffee extract to taste
- 8 oz mascarpone cheese, room temperature
- 8 oz cream cheese, room temperature
- 1/4 c sugar
- 4 egg whites
- 2 tsp vanilla extract
- 1 package soft ladyfingers
- 1 c of Barista Prima Italian Roast (or a strong coffee)
- 2 T Dark Rum
- Optional: Mint extract, nuts, Raspberry preserves.
In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a mixing bowl with paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the coffee extract, then the flour. Mix on low until just combined. Pour the batter into the prepared baking pan, reserving 1 cup of batter for the top.
Lay the lady fingers upside down on top of the batter and push down slightly. Combine the hot coffee and dark rum. Using a pastry brush, carefully brush the Barista Prima Coffee and rum mixture over the lady fingers until they are saturated.
In another bowl, combine the mascarpone cheese, cream cheese, 1/4 c sugar, 4 egg whites and vanilla extract. Spread the topping over the ladyfingers. Place dollops of brownie batter on top and swirl lightly with a toothpick or knife.
Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of the pan. Cool completely in the pan before slicing.