Tiramisu brownie

Two incredible desserts combine in this tiramisu brownie recipe. Take the time to treat yourself to a decadent doubledecker slice

  • 35 mins preparation
  • 50 mins cooking
  • Serves 16
  • Print


Tiramisu brownie
  • 300 gram dark chocolate, chopped
  • 150 gram butter, chopped
  • 1/2 cup Kahlúa, plus extra to drizzle
  • 1/2 tablespoon instant coffee granules
  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 1/2 cup plain flour, sifted
  • 2/3 cup caster sugar
  • 1/2 cup roasted hazelnuts, chopped
  • 250 gram cream cheese, softened
  • 250 gram mascarpone, softened
  • 4 egg whites
  • 1/4 cup caster sugar
  • 1/4 teaspoon vanilla bean paste
  • 12 ladyfinger biscuits
  • cocoa, to dust


Tiramisu brownie
  • 1
    Preheat oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper, leaving the edges overhanging.
  • 2
    In a small saucepan over low heat, melt the chocolate, butter, 2 tbsp Kahlúa and instant coffee until smooth. Cool for 10 minutes. In a small bowl, combine the eggs and sour cream.
  • 3
    Add to the chocolate mixture with the flour and sugar, stirring to combine. Fold the hazelnuts through. Pour into the pan and smooth the top. Bake for 20 minutes until the centre is just cooked. Chill for 15 minutes
  • 4
    In the bowl of an electric mixer, combine the cream cheese, mascarpone, egg whites, sugar and vanilla. Beat for 5 minutes or until smooth. Spread half the mascarpone mixture over the brownie.
  • 5
    Place the remaining Kahlúa in a medium bowl. Dip the lady-fingers into the Kahlúa and place over the mascarpone in a single layer, trimming to fit.
  • 6
    Bake for 25-30 minutes until the centre is just set and the brownie pulls away from the sides of pan. Remove from the oven and chill for 3 hours.
  • 7
    Lift the brownie from the pan. Dust with cocoa and serve drizzled with extra Kahlúa, if liked.


To help a little with the waistline, use low-fat versions of the dairy products.

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