Tiramisu Brownies

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 CoffeehouseThe code is valid now through May 31st and cannot be combined with any other keycode discount.

 Tiramisu Brownies

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 Ingredients:

  • 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.

Directions:

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.

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