This post may contain affiliate links. Please read our disclosure policy.
Shortcut tiramisu brownies using melted ice cream is the biggest slay. Anytime I can get the flavors of tiramisu without making a zabaglione sauce in a double boiler, I’m happy (and you will be, too!)
I have to pat myself on the back for this one: using melted coffee ice cream instead of making a burdensome zabaglione sauce on the stove! Just melt your favorite coffee flavored ice cream, and the beat it together with cream cheese, and you have the incredible fluffy custard topping for these tiramisu brownies.
You might recognize the bottom brownie layer from my marshmallow brownies recipe. In my opinion, it’s the best brownies you can make in an 8-inch pan!
Ingredients
For the brownies:
- Butter. We need just over one stick of butter. Technically, one stick plus 2 tablespoons, which is 10 tablespoons total. I use unsalted butter in my baking, because I add salt later.
- Cocoa Powder. Three-quarters of a cup plus 2 tablespoons of cocoa powder forms the base of these tiramisu brownies. Cocoa powder acts like flour in this recipe, though we will use a small amount of flour, still.
- Sugar. One and one-quarter cups of granulated sugar.
- Vanilla. One and a half teaspoons (which is half of a tablespoon of vanilla) might seem excessive in a chocolate dessert, but vanilla is an essential part of chocolate desserts!
- Salt. We need one-half teaspoon of salt for the brownie layer.
- Eggs. Two large eggs, beaten.
- Flour. Just one-half cup of flour, stirred in very well at the end to make the bottom layer of the tiramisu brownies super chewy.
For the tiramisu topping on the brownies:
- Coffee Ice Cream. One pint of your favorite coffee ice cream. Please use ice cream, and not gelato, because gelato typically doesn’t contain eggs and the resulting layer won’t be as thick as it should be. Measure out two packed cups of packed ice cream. Because a pint of ice cream is no longer a real pint (thanks, shrinkflation), I’m including a more precise measurement. Use an ice cream scoop to pack into 2 measuring cups.
- Cream Cheese. Eight ounces of cream cheese is one whole brick.
- Powdered Sugar. We need a small amount (1/2 cup) of powdered sugar to lightly sweeten the cream cheese we’re adding to the tiramisu layer.
- Instant Espresso Powder. Just to enhance the coffee flavor, use one teaspoon of instant espresso powder. You can also use instant coffee powder, but use 1 1/2 teaspoons.
- Cocoa Powder. We all know and love the cocoa powder dusting on top of tiramisu for a subtle chocolate flavor. Don’t skip it in these tiramisu brownies either!
How to Make Tiramisu Brownies
First, make the brownie layer: melt the butter and stir it together with the cocoa powder and sugar.
Stir in the vanilla, salt, and egg.
Add the flour, and stir very well, at least 50 strokes to activate the gluten and make chewy brownies.
Scrape the brownie mixture into a lined pan, and bake at 325-degrees for 25-29 minutes.
Combine the melted coffee ice cream, softened cream cheese, powdered sugar, and instant espresso.
Beat until very fluffy with an electric mixer.
When the brownies are completely cool, pour the coffee cream mixture on top. Chill for at least an hour.
Dust cocoa powder on top, slice and serve the tiramisu brownies.
asdf
The idea for these brownies came from the fact that the best French toast in the world is made with a crème anglaise custard for dipping, which is better than the regular milk and egg mixture. It involves whisking the eggs slowly to incorporate and making a smooth, silky custard. As it just so happens, this is the same mixture you freeze when making ice cream!
It made me think about other ways to use crème anglaise because it’s so much easier to make than zabaglione over a double boiler while constantly worrying about scalding the eggs. We’re taking the word easy to another level by using store bought ice cream that we melt!
Storage
Store these brownies in the fridge, otherwise the tiramisu cream topping becomes too soft.
Tiramisu Brownies
Ingredients
For the brownies:
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons cocoa powder
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup flour
For the tiramisu cream:
- 2 cups of coffee ice cream scoop out and then melt
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon instant espresso powder
- Cocoa powder for serving
Instructions
- First make the brownie layer: Line an 8-inch square baking dish with parchment paper, and preheat the oven to 325-degrees F.
- In a saucepan, melt the butter over medium-low heat. Make sure it doesn’t brown, sputter or melt too quickly. Nice and slow..
- Remove the butter from the heat, and stir in the cocoa powder, and sugar. Stir very well to combine. It will be grainy.
- Next, stir in the vanilla and salt. Stir for about a minute, to release most of the heat from the mixture. It should be warm to the touch, but not hot. If it’s still hot, let it rest on the counter for a few minute before proceeding to the next step.
- Whisk in the eggs one at a time until well-blended. Next, stir in the flour. Stir the flour very very well, at least 50 strokes.
- Scrape the brownie mixture into the pan (it’s very thick), spread it evenly and bake for 25-29 minutes, until the brownies are dry and shiny on top and a toothpick inserted comes out with moist crumbs but no overly wet batter.
- Let the brownies cool completely! Meanwhile, melt the ice cream and soften the cream cheese.
- When the brownies are totally cool, make the tiramisu topping: combine the melted coffee ice cream, softened cream cheese, powdered sugar, and espresso powder in a bowl. Beat with an electric mixer until fluffy.
- Scrape this mixture over the brownies, and chill for at least an hour. You can do this overnight, too. Before serving, dust with cocoa powder, cut into squares and serve.
Because of the ice cream do these have to be stored in the refrigerator?
Great question! Yes :)
Would the ice cream melt if this dessert were stored in refrigerator rather than the freezer?