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Tiramisu Blondies
These tiramisu blondies have a soft, chewy and moist coffee-infused chocolate chip blondie base with a layer of coffee ganache, coffee-soaked biscuits and tangy whipped cream all covered in a heavy dusting of cocoa powder. They are an absolute dream for coffee lovers and a really fun take on the classic tiramisu dessert!
Ingredients
Blondie batter:
- ½ cup (113g) unsalted butter, melted
- 1 cup (220g) packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon espresso powder dissolved in 1 tablespoon (15ml) of hot water
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup plus 3 tbsp (170g) all-purpose flour
- ¾ cup (125g) mini dark chocolate chips
Mocha coffee ganache layer:
- 4 oz (113g) semisweet chocolate chips,
- ¼ cup (60ml) espresso or strong coffee (or 1 teaspoon espresso powder dissolved in 4 tablespoon (60ml) hot water)
Biscuit layer:
- 12 Maria biscuits or arrowroot biscuits
- 1 ½ oz (42ml) espresso or strong coffee (or 1 teaspoon espresso powder dissolved in 3 tablespoon (45ml) hot water)
Cream layer:
- ¾ cup (180ml) 35% heavy whipping cream
- 1 tablespoon (6g) skim milk powder
- 1 teaspoon (4g) granulated sugar
- 2 tablespoon (30ml) full fat sour cream
- cocoa powder for dusting
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side.
- Make the blondie base. Combine cooled melted butter, brown sugar, egg, coffee and vanilla in a large bowl and whisk until well combined, smooth and glossy. It should lighten in color slightly as you whisk to whip a bit of air into it. Mix in salt and baking soda so it is evenly combined. Add flour and fold it in gently, then fold in chocolate chips.
- Spread the thick batter evenly into your prepared pan. Bake for 22-25 minutes until the top is evenly golden and glossy and the edges are browned. Set aside to cool completely.
- Make the ganache. Place chopped chocolate or chocolate chips in a medium bowl. Add very hot coffee (just prepared, or just off the boil if making instant espresso) over top and whisk until smooth and glossy. Pour it over the cooled blondie base and tilt the pan so it spreads out evenly. Use a small offset spatula to spread it out to the edges if necessary. Let it set for about 20 minutes so it thickens up a bit but isn't quite firm.
- Add the biscuit layer. Submerge Maria biscuits or arrowroot biscuits in slightly cooled coffee and then lay them evenly over the chocolate layer. Place it in the fridge for 20-30 minutes.
- Make the cream layer. Combine cream, skim milk powder (if you have it) and sugar in a medium bowl and beat with an electric hand mixer on medium speed until it reaches firm peaks. Add sour cream and beat it in until combined. Spread it evenly over the biscuit layer to cover it. Dust generously with cocoa powder and refrigerate until ready to serve. Dust with more cocoa just before serving.
