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Gluten Free Tiramisu Brownies Recipe

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These Gluten Free Tiramisu Brownies combine the rich, fudgy texture of classic brownies with the luxurious creaminess of traditional tiramisu topping. Perfect for those who crave a decadent dessert without gluten, this recipe features a coffee-infused cocoa base topped with a mascarpone and whipped cream layer, dusted with cocoa powder.

Ingredients

Scale

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 Cream

  • 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Mix Wet Ingredients: In a mixing bowl, combine the melted butter, sugar, eggs, and vanilla extract. Beat until smooth and well incorporated to create the base for your brownie batter.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the gluten free flour, cocoa powder, and espresso powder. This ensures even distribution of dry ingredients and adds the coffee flavor to the brownies.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients to form a thick, smooth batter without overmixing to maintain the brownies’ tender texture.
  5. Bake the Brownies: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20–25 minutes until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely before adding the tiramisu cream.
  6. Prepare Mascarpone Mixture: In a clean bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until creamy and smooth, setting the stage for a rich topping.
  7. Whip the Cream: In another bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness and volume to the tiramisu cream.
  8. Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture to maintain its fluffiness and combine thoroughly without deflating the mixture.
  9. Add Coffee Flavor: Slowly fold in the cooled brewed espresso or strong coffee, evenly distributing the tiramisu flavor throughout the cream mixture.
  10. Assemble and Chill: Spread the tiramisu cream evenly over the cooled brownies. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set perfectly.
  11. Serve: Dust the chilled brownies with unsweetened cocoa powder, slice into squares, and serve cold for a delicious combination of rich chocolate and creamy tiramisu flavors.

Notes

  • Ensure brownies are completely cooled before adding the tiramisu cream to prevent melting the topping.
  • For stronger coffee flavor, use espresso instead of brewed coffee.
  • Gluten free flour blends vary; check for xanthan gum presence or add 1/4 teaspoon if your blend doesn’t contain it for better texture.
  • These brownies are best served chilled but can be stored covered in the refrigerator for up to 3 days.
  • Substitute mascarpone with cream cheese for a more tangy version if desired.

Keywords: Gluten Free, Tiramisu, Brownies, Coffee Dessert, Mascarpone, Decadent, Easy Dessert

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