How long does it take to make Tiramisu Brownies?

About 55 minutes in total: 30 minutes of prep and 25 minutes of cooking.

How many servings does this Tiramisu Brownies recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Tiramisu Brownies recipe come from?

It was shared by Rosie Brown on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Tiramisu Brownies

Name: Tiramisu Brownies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 tbsp coffee; 200 ml water; 50 g caster sugar; 12 savoiardi sponge biscuits; 280 g dairy free cream cheese; 270 ml dairy free double cream; 120 g icing sugar; to dust cocoa powder; 150 g dark chocolate; 2 tbsp espresso powder; 140 g plain flour; 200 g caster sugar; 50 g light brown sugar; 120 g butter; 120 ml milk; 60 g dark cocoa powder

Indulge in these decadent tiramisu brownies—fudgy chocolate squares layered with coffee‑soaked sponge fingers and crowned with a silky dairy‑free frosting. The rich chocolate and espresso mingle for a velvety, coffee‑kissed treat that’s both eggless and dairy‑free, perfect for a sweet finish to any gathering.

Maker: Rosie Brown

From: Instagram(view original)

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Prep Time

30 min

Cook Time

25 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

55 min estimated total time for 12 servings.

Explore related saves

Dessert Vegetarian Eggless Dairyfree

Ingredients

to dust cocoa powder

Sponge layer

2 tbsp coffee
0.85 cup water
1 4/5 oz caster sugar
12 savoiardi sponge biscuits

Cream layer

9 9/10 oz dairy free cream cheese
1 1/10 cup dairy free double cream
4 1/5 oz icing sugar

Brownie

5 3/10 oz dark chocolate
2 tbsp espresso powder
4 9/10 oz plain flour
7 1/10 oz caster sugar
1 4/5 oz light brown sugar
4 1/5 oz butter
0.51 cup milk
2 1/10 oz dark cocoa powder

Instructions

1
Line a 15 cm square baking tray with parchment paper, lightly grease it, and preheat the oven to 356°F.
2
In a saucepan, melt the butter and both sugars over low heat, stirring until dissolved.
3
Add the milk and espresso powder, then remove the pan from the heat.
4
Stir in the dark chocolate until fully melted and the mixture is smooth; set aside to cool slightly.
5
Sift the plain flour, caster sugar, light brown sugar, and dark cocoa powder into a large bowl.
6
Combine the cooled chocolate mixture with the sifted dry ingredients, mixing until just combined.
7
Pour half of the brownie batter into the prepared tray, spreading it evenly.
8
In a separate bowl, dissolve the remaining 50 g caster sugar in the coffee and water.
9
One by one, dip each savoiardi biscuit into the coffee mixture (do not soak) and arrange them over the batter.
10
Cover the biscuit layer with the remaining brownie batter, smoothing the top.
11
Bake for 20–25 minutes, or until the top is set and a toothpick inserted near the edge comes out clean.
12
While the brownies bake, beat the dairy‑free cream cheese with the icing sugar until soft peaks form.
13
Fold the dairy‑free double cream into the cheese mixture until smooth and airy.
14
Allow the brownies to cool completely in the pan, then spread the cream layer evenly over the surface.
15
Dust the top with cocoa powder and let the dessert rest for 10 minutes before cutting into 12 squares.

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