Tiramisu Blondies Recipe
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Tiramisu Blondies Recipe
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Tiramisu Blondies are chewy and chocolatey and topped with a velvety mascarpone frosting.
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Ingredients
For the Espresso Blondies:
- 3¼ cups all-purpose flour (390g)
- 2 tablespoons instant espresso powder
- 4 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups light brown sugar 275g, packed
- ¾ cup granulated sugar (150g)
- 1 cup butter melted and cooled slightly (226g, unsalted
- 2 large egg room temperature
- 1 tablespoon spiced rum
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (160g)
For the Mascarpone Frosting:
- ¾ cup mascarpone cheese (170g)
- ¼ cup butter softened (56g, unsalted
- ¼ teaspoon salt
- 1½ cups confectioners’ sugar (180g)
- 1 tablespoon spiced rum
- ½ teaspoon vanilla extract
- cocoa powder for sprinkling
Instructions
For the Blondies:
- Preheat the oven to 350°F. Butter or spray a 9×13-inch baking pan with baking spray, then line it with parchment paper.
- In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and salt.
- In a large mixing bowl, combine the brown sugar, granulated sugar, melted butter, eggs, spiced rum, and vanilla. Whisk together until the mixture is thick and well combined.
- Add the flour mixture to the butter mixture and stir with a silicone spatula until almost combined. Add the chocolate chips and stir until they are well distributed.
- Transfer the dough to the prepared baking pan and spread it into an even layer.
- Bake for 30 to 32 minutes or until the edges are set and golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the cookie bars cool completely in the pan.
For the Mascarpone Frosting:
- Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl, using a handheld mixer), cream the mascarpone, butter and salt together on medium speed for about 1 minute or until creamy.
- Add the spiced rum, and vanilla and sift in the confectioners’ sugar. Beat on low speed for about 30 seconds, just until combined.
- Increase the speed to medium and beat for about 2 to 3 minutes, until the frosting is light and fluffy.
- Spread the frosting in a thin, even layer over top of the cooled blondies. Refrigerate for at least 30 minutes (up to 2 days) to help the frosting set.
- One hour before serving, dust the blondies all over with cocoa powder. Slice and serve.
Notes
- Weigh the flour. The best way to measure flour is with a kitchen scale. If you don’t have one, fluff the flour in its container, spoon it into your measuring cup, and use a knife to level off the top.
- Use room temperature eggs as they are easier to incorporate. Set the eggs out on the counter for 30 minutes to an hour before you start working on this recipe.
- Don’t over-mix the batter. This will over-develop the gluten in the flour, leading to tough tiramisu blondies.
- Use a metal pan instead of glass. Since glass heats up differently to metal, you may end up with overcooked edges and an undercooked middle, or you won’t achieve a golden edge on the coffee-blondie base.
- Line the baking dish with parchment paper. Not only does this prevent sticking, but leaving a parchment paper overhang will make it really easy to remove the unfrosted blondies from the pan.
- Let the dessert bars cool completely before frosting. If they’re still warm, the frosting will melt and won’t keep its fluffy, whipped consistency.
Nutrition Information
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Calories
329kcal
(16%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
48mg
(16%)
Sodium
190mg
(8%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
417IU
(8%)
Vitamin C
0.04mg
(0%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 190mg | 8% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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