Tiramisu Brownie Bars

Tiramisu Brownie Bars

Photo by Carol M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix

  • ½

    cup cold brewed coffee

  • ½

    cup vegetable oil Save $

  • 2

    eggs

  • 1

    package (8 oz) cream cheese, softened

  • ½

    cup powdered sugar

  • 2

    teaspoons rum extract or 2 tablespoons light rum

  • cups heavy whipping cream

  • 1

    tablespoon unsweetened baking cocoa

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. 2. In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), 1/4 cup of the coffee, the oil and eggs until well blended. Spread in pan. 3. Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully poke holes in brownie using fork. Drizzle remaining 1/4 cup coffee over warm brownies. Cool completely in pan on cooling rack, at least 1 hour. 4. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies. 5. Sift or sprinkle cocoa over top. Cover; refrigerate at least 2 hours until topping is firm. For bars, cut into 8 rows by 3 rows. Store covered in refrigerator.


Nutrition

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