Tiramisu Brownies

Brownies topped with tiramisu cream made from melted ice cream cream.

Course Dessert

Cuisine Italian

Keyword tiramisu brownies

Prep Time 25

Cook Time 29

Servings

Calories 254kcal

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.

Video

Notes

Notes: Because 1 pint of ice cream is no longer 1 pint of ice cream, I have updated this recipe to reflect a more precise measurement. Buy a pint of coffee ice cream (it will range from 12-16 ounces, unfortunately). While frozen, scoop out and pack it into 2 measuring cups. That is the amount you need. Then, melt it! Do not melt it before measuring. You may or may not have leftover ice cream in the container, depending on the size of ice cream each company uses.

Storage: Store the final product in the fridge, otherwise the tiramisu cream layer will become too soft.

Nutrition