Tiramisu Brownies

Tiramisu Brownies

Tiramisu Brownies


For the brownies:

  • 1 C (2 sticks) unsalted butter, room temperature
  • ¾ C unsweetened cocoa powder
  • ¼ C extra light olive oil or canola oil
  • 2 C sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1½ C flour
  • 1 C strong-brewed coffee
  • 2 Tbsp. Kahlua

For the topping:

  • 8 oz. (1 block) cream cheese, room temperature
  • 8 oz. mascarpone cheese, room temperature
  • ¼ C sugar
  • 4 egg whites
  • 2 tsp. vanilla extract
  • 1 package of ladyfingers


  • Preheat oven to 350 degrees F. Grease a 13×9-inch baking pan, and set aside. In a medium saucepan over low heat, combine the butter, cocoa powder and olive oil. Stir occasionally until butter is melted. Remove from the heat, and stir in the sugar, eggs (stirring vigorously at this point so the eggs don’t try to scramble) and vanilla. Stir in the flour.
  • Set aside one cup of the brownie batter and pour the rest into the prepared pan.
  • Place the ladyfingers upside down on top of the brownie batter, pushing into the batter slightly.
  • Combine the coffee and Kahlua together, and brush over the tops of the ladyfingers. Use all the coffee, so they are completely saturated.
  • In another mixing bowl, combine the cream cheese, mascarpone, sugar, egg whites and vanilla. Spread the cheese mixture over top of the lady fingers.
  • Drop the remaining cup of brownie batter by spoonfuls over top of the mascarpone layer, and using a knife or toothpick, swirl together. Bake the brownies for 45-50 minutes, or until the center is almost set and the brownies pull away from the sides of the pan. Cool completely before cutting into squares and serving.