Tiramisu Blondies Recipe

Tiramisu Blondies are chewy and chocolatey and topped with a velvety mascarpone frosting.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Chill Time 30

Total Time 1 10

Servings bars

Calories 329kcal

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.

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.

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.