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Easy Tiramisu Brownie Bars

Inspired Taste
Created January 10, 2017
Bring a favorite restaurant dessert home and make these Tiramisu Brownie Bars!

These adorable little brownie bars would be perfect for any special occasion, don’t you think? We’ve taken everything we love about our favorite Italian restaurant dessert, tiramisu, and made it into a two-bite treat that’s perfect for parties. 

Know what the best part is? They’re so easy to make! Here’s what you will need: Brownie mix, coffee, cream cheese, powdered sugar, rum or rum extract, cream and a little cocoa powder for the top.

Tiramisu Brownie Bars

When we stir together the brownie batter, we replace the water called for on the box with coffee. Then, just bake as usual. When they are done, take them out of the oven then drizzle with some more coffee. Now, cool them completely.

Tiramisu Brownie Bars_4

Now that the brownie has cooled make the creamy topping. Use a hand blender to cream the cream cheese and powdered sugar together. Add the rum or rum extract and whip until light and fluffy.

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Grab another bowl and whip up some cream. Then, fold the cream into the cream cheese mixture.

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Spread the topping evenly over the cooled brownie and sprinkle with cocoa powder.

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Then, cover and store in the refrigerator for about 2 hours until the topping has firmed up a bit. Cut into small (or large) bars and enjoy!

RECIPEPHOTO_TiramisuBrownieBars_JW

Easy Tiramisu Brownie Bars

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Ingredients

    • 1box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
    • 1/3cup vegetable oil
    • 2eggs
    • 5tablespoons cold brewed coffee
    • 6oz (from 8-oz package) cream cheese, softened
    • 1/3cup powdered sugar
    • 1/4teaspoon rum extract
    • 1cup heavy whipping cream
    • 2teaspoons unsweetened baking cocoa

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
  • 2In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
  • 3Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
  • 4In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
  • 5Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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