Gluten-Free Tiramisu Brownies Recipe

Introduction

These Gluten Free Tiramisu Brownies combine rich chocolate and classic tiramisu flavors in one delightful treat. Perfect for those avoiding gluten but craving a decadent dessert, they are creamy, fudgy, and sure to impress.

Ingredients

• 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
• 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. Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth.
3. Step 3: In a separate bowl, whisk together the gluten free flour, cocoa powder, and espresso powder.
4. Step 4: Combine the wet and dry ingredients until a thick batter forms.
5. Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, then let cool completely.
6. Step 6: In another bowl, beat the mascarpone cheese with powdered sugar until creamy.
7. Step 7: In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the mascarpone mixture.
8. Step 8: Add the brewed espresso and gently fold to combine.
9. Step 9: Spread the tiramisu cream over the cooled brownies and chill for at least 2 hours.
10. Step 10: Dust with unsweetened cocoa powder, slice, and serve chilled.

Tips & Variations

• Use freshly brewed espresso for the best depth of flavor in the tiramisu cream.
• For extra texture, add chopped dark chocolate or coffee beans into the batter before baking.
• Ensure the brownies are completely cool before spreading the cream to prevent melting.
• Substitute coconut cream for heavy cream for a dairy-free variation, but keep mascarpone for creaminess.

Storage

Store the brownies covered in the refrigerator for up to 3 days. For best texture, keep chilled and serve cold. Leftovers can be gently reheated in the microwave for 10-15 seconds, but they are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies are ideal for making a day ahead. The chilling time helps the tiramisu cream set and deepens the flavors.

Is there a substitute for mascarpone cheese?

You can substitute cream cheese mixed with a little heavy cream to mimic mascarpone’s texture and taste, though the flavor will be slightly different.

Gluten-Free Tiramisu Brownies Recipe

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★★★★★

4.8 from 127 reviews

Delight in these decadent Gluten Free Tiramisu Brownies, combining rich chocolate brownie base with a luscious mascarpone cream infused with espresso. Perfectly moist and topped with a dusting of cocoa powder, these brownies offer a sophisticated twist on classic tiramisu while catering to gluten-free diets.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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.
2. Mix Wet Ingredients: In a bowl, combine melted butter, sugar, eggs, and vanilla extract. Whisk them together until the mixture is smooth and well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, cocoa powder, and espresso powder to evenly distribute the flavors and leavening agents.
4. Make Batter: Gradually mix the dry ingredients into the wet ingredients until a thick batter forms, making sure not to overmix.
5. Bake the Brownies: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20 to 25 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
6. Prepare Mascarpone Cream: In a clean bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until creamy and smooth.
7. Whip Heavy Cream: In another bowl, whip the heavy cream until stiff peaks form for a light, airy texture.
8. Combine Creams: Gently fold the whipped heavy cream into the mascarpone mixture to maintain the fluffy texture without deflating.
9. Add Coffee Flavor: Slowly fold in the cooled brewed espresso or strong coffee, incorporating it evenly into the cream mixture.
10. Assemble and Chill: Spread the tiramisu cream evenly over the cooled brownies and refrigerate for at least 2 hours to set and blend the flavors.
11. Serve: Dust the brownies with unsweetened cocoa powder before slicing and serving chilled for the best texture and taste experience.

Notes

• Ensure the brewed espresso or coffee is fully cooled before adding it to the cream to prevent curdling.
• Use gluten free all-purpose flour blend that contains xanthan gum for better texture.
• Chilling helps the tiramisu flavor to develop and holds the cream firmly over the brownies.
• For a stronger coffee flavor, increase espresso powder slightly in the brownie batter but be cautious not to make it bitter.
• Store leftovers in the refrigerator covered tightly, best consumed within 3 days.

Keywords: gluten free brownies, tiramisu brownies, mascarpone dessert, espresso brownies, chocolate dessert gluten free