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Multiple pieces of tiramisu blondies in a single layer on a marble surface.
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Tiramisu Blondies Recipe

Tiramisu Blondies are chewy and chocolatey and topped with a velvety mascarpone frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Calories 329kcal
Author John Kanell

Equipment

  • 9x13-inch pan
  • Parchment paper
  • Stand mixer with paddle attachment or handheld electric mixer

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 packed light brown sugar (275g)
  • ¾ cup granulated sugar (150g)
  • 1 cup unsalted butter melted and cooled slightly (226g)
  • 2 large eggs 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 unsalted butter softened (56g)
  • 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

Calories: 329kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 417IU | Vitamin C: 0.04mg | Calcium: 52mg | Iron: 1mg