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  • Prep
    30 min
  • Total
    50 min + refrigeration time
  • Serving

Tiramisu Brownies


For the brownie base

  • 250 mL (1 cup)  Dairyland unsalted butter
  • 250 mL (1 cup) semisweet chocolate chips
  • 250 mL (1 cup) all-purpose flour
  • 60 mL (1/4 cup) cocoa powder
  • 2 mL (1/2 tsp) fine sea salt
  • 4 large eggs
  • 375 mL (1 1/2 cups) granulated sugar


For the tiramisu layer

  • 125 mL (1/2 cup) cooled strong coffee
  • 30 mL (2 tbsp) coffee liqueur
  • 15 mL (1 tbsp) pure vanilla extract
  • 180 mL (3/4 cup) Dairyland 36% whipping cream
  • 500 mL (2 cups) Saputo Mascarpone cheese, room temperature
  • 125 mL (1/2 cup) powdered sugar, sifted
  • 24 Savoiardi (ladyfinger) cookies
  • Cocoa powder, to serve


For the brownie base

  1. Preheat the oven to 175°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking pan, then line with parchment paper, letting two sides overhang (this will make it easier to unmold the brownies later).
  2. In a small saucepan set over low heat, melt the butter and chocolate chips together. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and let cool while you go on to the next steps.
  3. In a medium bowl, sift the flour, cocoa powder, and salt together. Set aside.
  4. Break the eggs into a large mixing bowl. Beat on low speed until smooth. Gradually add the sugar until incorporated, then increase the speed to medium high and beat for 2 to 3 minutes, until the mixture is pale and thick. Turn the speed back down to low and gradually add the reserved melted butter and chocolate mixture. Using a spatula, fold the flour mixture into the batter and mix just until combined.
  5. Pour the batter into the prepared baking pan and smooth out the top. Bake for about 22 minutes, or until the top is just dry and the brownies are barely set. Transfer to a wire rack and let cool completely, at least 1 hour.


For the tiramisu layer

  1. In a measuring cup, combine the coffee, coffee liqueur, and vanilla extract. Set aside.
  2. Pour the whipping cream in a large mixing bowl, then whisk to until soft peaks form. Add the Saputo Mascarpone cheese and beat until fully incorporated and smooth. Add the sifted powdered sugar, then beat on low speed until incorporated. Increase the speed and beat until light and fluffy, about 2 minutes.
  3. Spread half of the Mascarpone mixture over the brownies. Set the Savoiardi cookies tightly side-by-side over 3 rows to cover the full surface of the brownies. Using a pasty brush, brush the coffee mixture over the Savoiardi. Cover the cookies with the remaining Mascarpone mixture. Cover with plastic wrap and refrigerate at least 2 hours, or overnight.
  4. To serve, pull the brownies out of the pan using the overhanging parchment paper. Sift cocoa powder over the brownies, then cut into squares. Serve at room temperature for the best texture and flavour.

Products in this recipe

36 Whipping Cream

36% Whipping Cream

Carton: 473 mL, 946 mL