Since the weather yesterday was too rainy/gloomy/blustery to want to go outside, I decided to whip up a little comfort food inside! Tiramisu Brownies were perfect for the chilly weather and a great way to say “see ya” to swimsuit season!
These brownies are everything that I could wish for in a dessert. Plenty of chocolate, whipped cream cheese frosting, coffee, and of course, rum! Traditional tiramisu can be a time-consuming dessert, but this recipe starts with a boxed brownie mix and then incorporates that traditional tiramisu flavors to create something quick! These rich, fudgy brownies with the rum-laced cream cheese frosting don’t last very long in my house!
Enough oil and eggs for the package instructions
1/2 cup Kahlua
1 teaspoon instant coffee granules
1 1/2 cups heavy whipping cream
2 – 8-ounce packages of cream cheese, softened
1 cup powdered sugar
3 or 4 tablespoons light rum or 1 1/2 teaspoons rum extract
Cocoa powder for dusting
Preheat the oven to 325 degrees. Prepare the brownie mix according to package instructions using the same oil and egg amounts. Substitute Kahlua or coffee liquor for the amount of water required, mine called for 1/2 cup total. Stir in the instant coffee granules. Pour the mix into a prepared 9×13 pan and bake for 40 minutes or until cooked through. Let the brownies cool completely.
In a medium bowl, whip the heavy cream until stiff peaks form. Set aside. In another bowl, use a hand mixer to blend cream cheese, powdered sugar, and rum until smooth. Gently fold the whipped cream into the cream cheese mixture 1/3 at a time. Spread over the top of the brownies. Use a mesh strainer or sifter to dust the top of the cream cheese with cocoa powder.
Store brownies in the refrigerator until ready to serve.
For more recipe visit wineandhotdish.com!