Tiramisu Brownie Squares Recipes

TIRAMISU BROWNIE SQUARES

Steps:

• Bake brownies as directed for cake-like brownies. Remove from oven. Cool completely.
• In a mixing bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping & all of the pudding mix; whisk until smooth. Coursley chop cookies; fold into pudding mixture. Spread filling evenly over brownie.
• Topping; Pipe whipped topping in diagonal rows, 1/4 inches apart,over filling.
• Grate chocolate morsels or squares over whipped topping. Sprinkle cinnamon over the top.
• Refrigerate at least 30 minutes. Cut into squares.

TIRAMISU BROWNIES

Steps:

• Equipment:.
• 9x9 baking dish.
• Stand mixer.
• Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with nonstick spray and line with parchment paper, then spray paper. Prepare brownie batter according to package directions and stir in mini chocolate chips. Bake and let cool completely.
• In a medium bowl, stir to dissolve espresso powder in boiling water. Set aside to cool.
• In the bowl of stand mixer with the whisk attachment or with a hand held mixer with whisk attachments, whip vanilla pudding mix with 2 cups cold milk and mascarpone on medium speed until smooth and thickened, about 2 minutes. Use a rubber spatula to fold in 1 cup Cool Whip.
• Spoon half of the mascarpone pudding onto the cooled brownies. Working one at a time, dip the ladyfinger cookies in the espresso, turning to coat, and place in a single layer on top of the pudding. Top cookies with remaining mascarpone pudding and smooth to cover. Top Tiramisu brownies with remaining Cool Whip and refrigerate until set, at least 30 minutes and up to 4 hours.
• To serve, use the parchment paper overhang to lift the cake from the pan, dust with cocoa powder and cut into squares.

EASY TIRAMISU BROWNIE BARS

Steps:

• Heat 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.
• In 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.
• Bake 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.
• In 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.
• Sift 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.