clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of Tiramisu Brownies Recipe -

Tiramisu Brownies Recipe

  • Author: foodnerd4life
  • Total Time: 55 minutes
  • Yield: 9 Brownies 1x


  • Makes 9 Brownies



For the Brownie – 

  • 125g Unsalted Butter
  • 250g Caster Sugar
  • 50g Cocoa Powder
  • 50g Self Raising Flour
  • 2 Large Free Range Eggs
  • 1 1/2 tsp Instant Coffee Powder

For The Coffee Cake –

  • 57g Unsalted Butter
  • 57g Caster Sugar
  • 1 Large Free Range Egg
  • 57g Self Raising Flour
  • 1 1/2 tsp Instant Coffee Powder

For The Coffee Liqueur Cream – 

  • 30g Mascarpone
  • 30g Full Fall Cream Cheese
  • 1 Free Range Egg White
  •  2 tbsp Coffee Liqueur 


  1. Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
  2. Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Cool whilst you make the other fillings.
  3. For the coffee cake, in a bowl, beat the butter and sugar until pale and fluffy. Beat in the egg, followed by the flour and coffee powder. If overly thick, add a splash of milk to loosen slightly. Transfer to a piping bag and set aside.
  4. For the coffee liqueur cream, in a bowl, beat the mascarpone and cream cheese together until smooth. Beat into the egg white until incorporated, then stir in the coffee liqueur. Transfer to a piping bag and set aside.
  5. Pour in the brownie base into the prepared tin and smooth over the surface. Taking the coffee cake piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up. Repeat if the coffee liqueur cream, filling in the gaps between the cake mixture until all the mixture is used.
  6. Using a skewer, drag it through the three mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
  7. Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Brownies, Desserts
  • Method: Baking
  • Cuisine: Italian

Looking for Something?