This Oreo Brookie Tiramisu has layers of brownies, Oreos, and chocolate chip cookies. They’re all nestled between a creamy tiramisu filling featuring Kahlua and espresso. You won’t be able to resist this one!
A Sinfully Decadent Dessert
This tiramisu is no laughing matter. It’s serious – seriously good. I am still in awe of just how indulgent this recipe is! Now, you may be wondering just how I came up with this over-the-top combination: Oreos, chocolate chip cookies, Kahlua, brownies… there’s a lot going on.
It actually came about from a conversation with a friend. We were joking about how crazy recipe names have been getting, and the next thing you know, “slutty tiramisu” popped out of his mouth. Of course, he was just saying that to be funny, but I was like – wait a second. You might have something there!
It made me think of the “slutty brownies” trend from Pinterest a while ago. Have you ever heard of them? They are a layer of chocolate chip cookie dough, a layer of Oreos, and a layer of brownies. They were huge for a while.
So immediately, my mind went to those brownies – and I started wondering how I could combine them with tiramisu to make the most epic tiramisu ever!
Best idea ever. I need to have random conversations like that more often.
What You’ll Need
The ingredients for this recipe are broken up into three sections: the brownie batter ingredients, the tiramisu filling ingredients, and the additional items: Oreos, chocolate chip cookies, and a few other odds and ends to bring it all together. Here’s the complete list:
For the Brownie Batter
- Oil: Vegetable oil makes the brownie layer moist and tender.
- Sugar: I use regular granulated sugar here, but raw sugar would also work.
- Vanilla: Pure vanilla extract or vanilla bean paste will give the best flavor, but vanilla flavoring also works well.
- Eggs: To bind the mixture together and give a good texture.
- Flour: All-purpose flour.
- Cocoa Powder: I use plenty of cocoa powder for rich, dark brownies. You can adjust the amount to your preference.
- Baking Powder: Not baking soda.
- Salt: For flavor.
- Instant Espresso: Instant espresso granules take these brownies to a new height of flavor!
For the Tiramisu Filling
- Egg Yolks: Half a dozen egg yolks make this filling super rich and creamy, and help it set.
- Sugar: I do recommend granulated sugar here.
- Mascarpone: Classic mascarpone cheese is an important part of that “tiramisu” flavor and texture.
- Cream: The final filling ingredient is heavy whipping cream.
- Water: For the coffee-Kahlua solution.
- Instant Espresso: Additional espresso granules make the coffee-solution bold and tasty.
- Kahlua: A splash of Kahlua adds a boozy note to this recipe, making it incredibly decadent!
- Oreos: You’ll need a sleeve of Oreos, with perhaps one or two extra, to make one layer.
- Chocolate Chip Cookies: Depending on the size of your chocolate chip cookies, you’ll need ten or fifteen.
- Cocoa Powder: For dusting the top of the tiramisu.
How to Make Oreo Brookie Tiramisu
So how do you make this amazing dessert? It’s actually fairly simple! First, you bake the brownies and make the mascarpone filling. Then, you’ll just assemble the layers. Easy!
Make the Brownies
- Prepare the Baking Dish and Oven. Before you start making the brownie batter, preheat the oven to 350°F. Grease a 9×13 brownie pan, or line it with parchment paper. If you use parchment, allow the sides of the parchment to extend above the sides of the pan. That will make it easier to lift out the brownies later, if you want to do that.
- Whisk Together the Wet Ingredients. In a mixing bowl, combine the oil, sugar, and vanilla. Whisk together, and then add the eggs. Whisk until well combined.
- Whisk Together the Dry Ingredients. In a separate bowl, combine the flour, cocoa powder, baking powder, salt, and espresso granules. Give this mixture a whisk or stir with a fork, to combine.
- Combine the Wet and Dry Ingredients. Slowly add the dry mixture to the egg mixture, stirring until well combined.
- Bake! Pour the brownie batter into the prepared brownie pan, and spread it out evenly. Bake for around 20 minutes, or until a toothpick comes out with a few crumbs. Allow the brownies to cool completely before adding the layers of other ingredients.
Make the Tiramisu Filling
- Cook the Egg Yolks and Sugar Over a Double Boiler. Combine the egg yolks and sugar in the top portion of a double boiler set over boiling water. (If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.) Cook this mixture for 6 – 8 minutes, with heat on low, stirring constantly. Once the mixture is light in color and all the sugar is dissolved, stop cooking. If the mixture starts to get too thick or dark yellow, it’s overcooked, and you’ll have to start again.
- Beat the Egg Yolks and Sugar. Now, use a hand mixer or stand mixer to beat the egg yolk mixture until it’s thicker and changes color slightly.
- Fold in the Mascarpone. Fold the mascarpone cheese into the whipped yolk mixture.
- Whip the Cream and Fold It in as Well. In a separate bowl, whip the cream (make sure to clean your mixer’s beaters first). Whip until stiff peaks form, about 5-7 minutes. Then fold the whipped cream into mascarpone mixture.
Assemble the Tiramisu
- Make the Kahlua Mixture. To assemble tiramisu, first you’ll need to make your Kahlua mixture. Stir the espresso granules and warm water together in a small bowl until the granules dissolve. Then, stir in the Kahlua.
- Top the Brownies with Kahlua and Filling. Drizzle the cooled brownies lightly with about 3 tablespoons of the Kahlua mixture. Then spread half of the tiramisu filling evenly over the top.
- Add Cookies. One at a time, dip your Oreos and chocolate chip cookies into kahlua mixture and place them on top of filling. I did alternating rows of each cookie.
- Add the Final Filling Layer. Top the cookies with the second half of your filling. Finally, dust the tiramisu lightly with cocoa powder.
- Enjoy! Refrigerate the tiramisu until you’re ready to serve. Then serve it cut into squares.
Easy Tips and Variations
Are you excited to try this recipe? It’s so worth it, I promise! The lush mascarpone filling really works beautifully with the cookies and the brownie layer, and the Kahlua brings it all together. Want to know more? Here are my top tips for making this recipe, and for making it your own!
- Strain the Egg Yolks: If you find that your egg yolks scramble slightly while cooking, don’t despair! Just strain the yolk mixture through a sieve to remove any little bits of scrambled egg.
- Know Your Fold: If you’re not sure how to properly fold ingredients, no worries! Folding is simple. Here’s a quick tutorial on how to do it right: How to Fold Ingredients.
- Change Up the Cookies: You could, in theory, use all kinds of cookies for this recipe! You might want to use vanilla sandwich cookies instead of regular Oreos, for example. Or maybe use some crisp Milanos instead of the chocolate chip cookies!
- Make the Filling Easier: Take a page out of the potluck cookbook, and substitute simple vanilla pudding for the filling in this recipe. It won’t be as fancy, but it will still be yummy!
- Decorate It Your Way: You don’t have to dust this with cocoa powder. You could leave it plain, add chocolate shavings or chocolate curls, or scatter mini chocolate chips over the top. Whatever you like!
Storing Leftover Tiramisu
Make sure to refrigerate your leftovers promptly, to keep the dessert from melting and mushing together. Cover tightly with plastic wrap, or store in an airtight container, and refrigerate for up to two days.
Can I Freeze This?
Yes, you can! Tiramisu is known to freeze well, so wrap it in a double layer of plastic wrap, followed by a layer of foil. Freeze for up to three months. Thaw overnight in the fridge before serving.Print
Oreo Brookie Tiramisu
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 15-18 Servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
This Oreo Brookie Tiramisu has layers of brownie, Oreos and chocolate chip cookies, kahlua and espresso, and tiramisu filling!
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 3 eggs
- 3/4 cup flour
- 1/3 cup + 2 1/2 tbsp cocoa
- 1/4 tsp + 1/8 tsp baking powder
- 1/4 tsp salt
- 2 tsp instant espresso coffee granules
- 6 egg yolks
- 1 1/4 cups sugar
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy whipping cream
- 1 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/2 cup Kahlua
- 15 Oreos
- 10–15 chocolate chip cookies (depending on size)
- 1 tsp cocoa powder, for dusting
Make the Brownies
- Preheat oven to 350 degrees. Grease a 9×13 baking pan, or line it with parchment paper that stick above the sides of the pan. You can use it to lift the brownies out of the pan later, if desired.
- Whisk the oil, sugar and vanilla extract together until well combined.
- Add eggs and whisk until well combined.
- Combine flour, cocoa, baking powder, salt and espresso granules in a separate bowl.
- Slowly add dry mixture to the egg mixture until well combined.
- Pour the batter into the pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
- Allow brownie to cool completely.
Make Tiramisu Filling
- To make filling, combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
- Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked
- When done, whip yolks with mixer until they thicken and yellow a bit.
- Fold mascarpone into whipped yolks.
- Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
- Fold whipped cream into mascarpone mixture.
- To assemble tiramisu, first add espresso granules to warm coffee in a small bowl and stir to dissolve.
- Add Kahlua to espresso mixture.
- Drizzle about 3 tbsp of Kahlua mixture over the brownie.
- Spread half of the filling evenly on top of the brownie.
- One at a time, dip Oreos and chocolate chip cookies into kahlua mixture and place them on top of filling. I did alternative rows of each cookie for two rows of Oreos and two rows of chocolate chip cookies. Your rows and number of needed cookies may vary depending on their size.
- Top cookies with remaining filling, then dust with cocoa powder. Refrigerate until ready to serve.
- Serving Size: 1 square
- Calories: 745
- Sugar: 64.8 g
- Sodium: 400.4 mg
- Fat: 37.5 g
- Carbohydrates: 97.9 g
- Protein: 9.9 g
- Cholesterol: 122.3 mg
Keywords: no bake desserts, best tiramisu recipe, desserts with oreo
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Can the egg yolks in the filling be omitted?
No, they can’t. Sorry!
I love this recipe! Thank you for sharing it. After my trip to Rome, where I ate the most amazing home made tiramisu, I was in search for the secret recipe. And this one comes close!
Do u know how to make the heavy cream I can do that at hom.
I don’t know how you’d make it at home, I’m sorry.
Whipped cream and heavy cream is the same thing or they are not? I can fond the whipping cream in my country we don’t have cool whip here either
Thanks for responding I appreciate
Heavy cream and heavy whipping cream are very similar, but have different fat content. Heavy whipping cream tends to create a thicker whipped cream, but either would work.
Hello Lindsay what we can use instead of heavy whipping cream or heavy cream?
You will need to use something for the whipped cream. If you don’t want to make your own, you could use something like Cool Whip.
I tired the recipe recently, it was a tantalizing experience for the taste buds!
Awesome! 🙂 So glad you enjoyed it!
I love oreos so this recipe was a godsend. What kind of camera did you use for these awesome photos?
I believe it was a Canon Rebel t3i. I now use a Canon 6D.
This looks absolutely amazing! If you don’t mind me asking, what brand & type of chocolate chip cookie do you use in the recipe? Is crunchy better or chewy?
I actually used fresh cookies from our grocery store’s bakery section, so they weren’t super soft, but they weren’t crunchy. I think either would work though.