Tiramisu Brownies

The rich and creamy flavours of a tiramisu work really well not just as a dessert, but also in blondie form. These sweet treats have a coffee flavoured batter, dotted with white chocolate chunks, and are topped with swirls of cream cheese and grated dark chocolate. They are best made the day before you want to eat them, since the coffee flavour develops overnight. Tia Maria has been left out of this recipe to keep cost down, but feel free to serve your blondies with a side of boozy whipped cream if you are feeling indulgent.

  1. Preheat oven to 200oC/400oF/gas 6.
  2. Grease and then line the bottom and sides of a 20cm square baking tin with baking paper.
  3. Once the melted butter is tepid add sugars to it and mix. Then stir in the beaten egg, vanilla and coffee paste.
  4. Sift the flour, baking powder and salt into a large bowl.
  5. Add the butter and egg mixture into the bowl. Fold the mixture together gently with a metal spoon, avoiding over stirring. Then add the chopped white chocolate pieces and fold into the batter.
  6. Pour the batter into the baking tin and smooth into the corners.
  7. Gently stir the cream cheese and caster sugar together in a bowl.
  8. Dollop the cream cheese mixture on top of the batter, and then gently – using a round ended knife – swirl into the cream through the top of the batter. You don’t want to mix them together – just create a pattern on the surface.
  9. Bake for 25-35 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin.
  10. When the blondies are completely cool sprinkle the grated dark chocolate over the top and slice into squares.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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