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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.

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.
  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

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