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–+ servings
Delicious gluten-free tiramisu brownies topped with cocoa powder

Gluten Free Tiramisu Brownies

These cozy Gluten Free Tiramisu Brownies combine rich chocolate with coffee-soaked layers and a creamy mascarpone topping, making them a perfect autumn dessert for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 16 squares
Calories 250 kcal

Ingredients
  

Brownie Base Ingredients

  • 1 cup gluten-free all-purpose flour blend (with xanthan gum included) Measure by spooning into the cup and leveling for accuracy.
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup neutral oil (vegetable or light olive oil)
  • 1 tsp vanilla extract
  • 1/2 cup brewed espresso or very strong coffee, cooled For an alcohol-free version.
  • 1 tbsp instant coffee dissolved in 1 tbsp hot water (optional for extra coffee punch)

Mascarpone Layer Ingredients

  • 8 oz mascarpone cheese, softened
  • 3/4 cup heavy cream, cold Use a chilled bowl for better whipping.
  • 1/4 cup powdered sugar, sifted
  • Unsweetened cocoa powder or shaved chocolate for dusting To garnish.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • Whisk the gluten-free flour, cocoa powder, baking powder, and salt in a bowl; set aside.
  • In a large bowl, beat the granulated sugar and brown sugar with eggs until glossy, about 2–3 minutes. Add oil and vanilla and mix until combined.
  • Fold the dry ingredients into the wet until just combined. Pour batter into the prepared pan and smooth the top.

Baking

  • Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.

Coffee Soak and Mascarpone Layer

  • Mix cooled espresso (and dissolved instant coffee, if using). Use a pastry brush or small spoon to gently spoon coffee over the brownie surface, letting it soak in evenly.
  • In a chilled bowl, whip the heavy cream to soft peaks. In another bowl, beat the mascarpone with powdered sugar until smooth, then gently fold in the whipped cream to create a light cream layer.
  • Spread the mascarpone mixture on top of the cooled, coffee-soaked brownies.

Finishing

  • Dust generously with cocoa powder or shaved chocolate. Chill at least 2 hours before slicing into squares.

Notes

If preparing ahead, bake the brownie base a day prior and assemble the tiramisu layer the next day. Let chilled brownies sit at room temperature for 15 minutes before serving to soften the mascarpone for the best flavor.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 120mgFiber: 2gSugar: 18g
Keyword Autumn Recipes, Chocolate Dessert, Coffee Desserts, gluten free brownies, Tiramisu Brownies
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