Description
Delight in these decadent Gluten Free Tiramisu Brownies combining the rich, fudgy texture of chocolate brownies with the creamy, coffee-infused tiramisu topping. Perfect for those craving a sophisticated dessert that’s gluten free without sacrificing flavor or indulgence.
Ingredients
Scale
Brownie Base
- 1 cup Gluten Free Flour (Substitute with almond flour or oat flour for different textures)
- 1/3 cup Cocoa Powder (Use high-quality unsweetened cocoa for best results)
- 1 cup Granulated Sugar (Can be replaced with brown sugar for a deeper flavor)
- 1 tablespoon Espresso Powder (Instant coffee or strong brewed coffee can be used instead)
- 1/2 cup Butter, melted (Coconut oil can be used as a dairy-free alternative)
- 2 large Eggs (No direct substitutes recommended for the best texture)
Tiramisu Layer
- 1 cup Mascarpone Cheese (Cream cheese can be used as a substitute, though flavor may vary)
- 1 cup Whipping Cream (Use full-fat for the best texture)
- 1 teaspoon Vanilla Extract (Pure vanilla is recommended for optimal results)
- 2 tablespoons Cocoa Powder (For dusting and finishing)
Instructions
- Mix dry ingredients. In a large mixing bowl, combine gluten-free flour, cocoa powder, granulated sugar, and espresso powder. Stir well to evenly distribute all dry ingredients.
- Add wet ingredients and combine. Add melted butter and eggs to the dry mixture and whisk together until the batter is smooth and glossy, about 3-4 minutes.
- Preheat oven and bake brownies. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or cooking spray, pour the batter evenly into the pan, and bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare tiramisu cream. In a medium bowl, combine mascarpone cheese, whipping cream, vanilla extract, and sugar. Using an electric mixer on medium speed, whip the mixture until smooth and creamy, about 3-5 minutes.
- Assemble tiramisu topping. Once the brownies are fully cooled, gently spread the mascarpone cream evenly over the top using a spatula.
- Chill the assembled dessert. Cover the brownies with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set.
- Finish and serve. Before serving, dust the top generously with cocoa powder through a fine sieve. Slice the brownies into squares with a hot knife for clean edges and enjoy.
Notes
- You can substitute almond or oat flour if you want a different gluten free flour texture, but be aware it may alter the final texture slightly.
- Coconut oil is a great dairy-free butter substitute but may impart a slight coconut flavor.
- Using instant espresso powder enhances the coffee flavor without adding liquid; strong brewed coffee can be used but reduce other liquids slightly if needed.
- Ensure brownies are completely cool before adding the tiramisu layer to prevent melting.
- For best results, use full-fat mascarpone and whipping cream to achieve a creamy, rich topping.
- Refrigerating the dessert is essential to set the tiramisu layer firmly and enhance the overall flavor.
- Dust cocoa powder just before serving to maintain a fresh, visually appealing finish.
- For clean brownie cuts, dip your knife in hot water and wipe dry before slicing to get neat edges.
