These rich, fudgy brownies are filled with coffee-soaked sponge fingers, topped with creamy frosting, and dusted with cocoa powder. They are gooey and chocolatey with hints of coffee throughout, creating a perfect blend of two classic desserts.
Recipe Overview
Start with a classic brownie base and give it a twist with a dash of coffee. In the center, you’ll find coffee-soaked sponge fingers for that authentic tiramisu flavor and texture. The creamy frosting balances the sweetness perfectly. Finished with a layer of cocoa powder, these brownies are super easy to make!
Eggless Tiramisu Brownies
Ingredients
Sponge Layer:
- 2 tablespoons coffee dissolved in 1 cup of water
- 1/4 cup caster sugar
- 12 vegan or regular sponge biscuits
Cream Layer:
- 10 ounces dairy-free or regular cream cheese or mascarpone
- 1 1/8 cups dairy-free or regular heavy cream
- 1 cup powdered sugar
- Cocoa powder for dusting
Brownie:
- 5.3 ounces dark chocolate at least 50% cocoa
- 2 tablespoons espresso powder
- 1 1/8 cups all-purpose flour
- 1 cup caster sugar
- 1/4 cup light brown sugar
- 1/2 cup dairy or dairy-free butter
- 1/2 cup dairy or dairy-free milk
- 1/2 cup dark cocoa powder
Instructions
- Line and lightly grease a 6-inch square baking tray with parchment paper and preheat your oven to 350°F.
- In a saucepan, melt the butter and sugars on low heat. Add the milk and espresso. Turn off the heat, then add the chocolate, letting it melt. Mix until smooth and let it cool.
- Sift the dry ingredients into a large bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour half of the batter into the baking tray.
- Dissolve the sugar in the coffee and transfer to a bowl. Dunk each sponge finger in the coffee mixture, then place them on top of the brownie mixture.
- Cover with the remaining brownie mixture and bake for 20-25 minutes, or until the top is set.
- To make the frosting, beat the cream and powdered sugar together until soft peaks form. Beat in the cream cheese until smooth.
- Spread the frosting over the cooled brownies and finish with a dusting of cocoa powder.