Tiramisu Blondies

It’s funny how our taste buds change as we grow up. As a kid, I wanted nothing to do with tiramisu. The idea of a dessert flavored with coffee just didn’t appeal to me—like most kids, I thought coffee belonged in grown-ups’ mugs, not in my sweets. But somewhere along the way, that shifted. Now? I can’t get enough of it. Honestly, it feels like coffee has gone from “why would anyone drink that?” to “how do I function without it?”

That’s why these Tiramisu Blondies feel so special to me. They’re a playful mash-up of two desserts I love: the chewy, buttery richness of blondies paired with the creamy, espresso-soaked goodness of tiramisu. It’s all the classic flavors—espresso, mascarpone, cocoa—layered onto a fudgy blondie base. Each bite tastes indulgent, cozy, and just a little bit grown-up.

And while traditional tiramisu can be a bit of a project, these bars come together in a much more weekday-friendly way. You get all the flavor without the fuss, and the finished bars look so elegant once they’re topped with a cloud of mascarpone cream and a dusting of cocoa. Perfect for when you want to treat yourself or impress guests without spending hours in the kitchen.

These Tiramisu Blondies are proof that our childhood “no thanks” foods can become the flavors we crave most as adults. They’re nostalgic, a little sophisticated, and completely irresistible. One bite, and you’ll understand why I went from avoiding tiramisu to wondering how I ever lived without it.

Ingredients

Blondies

• ½ cup melted unsalted butter
• 1 cup packed light brown sugar
• 1 large egg + 1 egg yolk
• 1–2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon espresso powder
• 1 teaspoon salt
• ¼ teaspoon baking powder

Espresso Soak

• ¼ cup warm water
• 1 tablespoon espresso powder
• 1 teaspoon cocoa powder

Tiramisu Cream

• 1 cup heavy whipping cream
• 8 ounces cold mascarpone
• 1 ¼ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Cocoa powder, for dusting

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Instructions

1. Preheat oven to 350°F. Line an 8×8” pan with parchment paper.
2. In a bowl, whisk together melted butter and brown sugar until smooth. Add the egg, egg yolk, and vanilla, mixing until combined.
3. Fold in the flour, espresso powder, salt, and baking powder until just incorporated.
4. Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, until golden and puffed. The center will look slightly underbaked—this is perfect, as it sets while cooling.
5. While the blondies are still warm, stir together the espresso soak ingredients. Gently brush the mixture over the top of the blondies. Allow to cool completely.
6. In a mixing bowl, beat the mascarpone, cream, powdered sugar, vanilla, and salt until smooth, fluffy, and spreadable (about 1 minute—be careful not to overmix).
7. Spread the cream evenly over the cooled blondies. Dust with cocoa powder.
8. Chill for at least 30 minutes before slicing into squares. Enjoy!