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Gluten Free Tiramisu Brownies Recipe

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4.7 from 90 reviews

These Gluten Free Tiramisu Brownies blend a fudgy chocolate base with a light, creamy tiramisu topping. Chilled and dusted with cocoa powder, they offer a delicious, elegant twist combining the richness of brownies with the classic Italian tiramisu flavors, perfect for a sophisticated dessert or special occasion.

Ingredients

Brownie Base

  • 1/2 cup gluten free all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tablespoon espresso powder
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract

Tiramisu Topping

  • 1 cup mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/4 cup brewed espresso or strong coffee, cooled
  • Unsweetened cocoa powder (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of brownies.
  2. Mix Wet Ingredients: In a bowl, combine melted butter, sugar, eggs, and vanilla extract. Mix until the mixture is smooth and homogenous, providing the base for a fudgy brownie texture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten free flour, cocoa powder, and espresso powder to evenly distribute the flavors and leavening.
  4. Make Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick batter forms, being careful not to overmix to maintain brownie fudginess.
  5. Bake Brownies: Pour the batter into the prepared pan, spreading evenly. Bake for 20–25 minutes until a toothpick inserted comes out with moist crumbs. Remove from the oven and cool completely before proceeding.
  6. Prepare Mascarpone Mixture: In a bowl, beat mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy for the tiramisu layer.
  7. Whip Cream: In another bowl, whip heavy cream to stiff peaks. This will add lightness when folded into the mascarpone mixture.
  8. Combine Cream Layers: Gently fold the whipped cream into the mascarpone mixture to create a fluffy tiramisu topping. Then add cooled brewed espresso and fold carefully to incorporate the coffee flavor without deflating the cream.
  9. Assemble Tiramisu Brownies: Spread the tiramisu cream evenly over the completely cooled brownies to form a smooth topping layer.
  10. Chill: Refrigerate the assembled brownies for at least 2 hours to allow the tiramisu layer to set and flavors to meld beautifully.
  11. Serve: Before serving, dust the top with unsweetened cocoa powder for an elegant finish. Slice into 9 pieces and serve chilled.

Notes

  • Chill the brownies fully before adding the tiramisu layer for best results and optimal texture.
  • Use room temperature mascarpone to avoid lumps and ensure a smooth cream layer.
  • Store leftovers in the refrigerator for up to 4 days to maintain freshness and flavor.

Find it online: https://mymonthlyrecipes.com/gluten-free-tiramisu-brownies-recipe/