Gluten Free Tiramisu Brownies
These Gluten Free Tiramisu Brownies combine the rich taste of brownies with a creamy coffee-kissed mascarpone layer, making them perfect for fall gatherings.
Ingredients
Brownie Base
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup neutral oil (or melted butter alternative)
- 2 tsp pure vanilla extract
- 1/2 cup strong brewed espresso or strong coffee, cooled
Mascarpone Layer
- 1 cup mascarpone cheese, room temperature
- 1/2 cup heavy cream, whipped to soft peaks
- 1/2 cup powdered sugar (for mascarpone layer)
For Dusting
- Cocoa powder and a pinch of cinnamon for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment or lightly grease it.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the sugars with the eggs until glossy. Add the oil and vanilla, then mix until combined.
- Fold dry ingredients into the wet mix until no streaks remain. Stir in the cooled espresso.
- Pour batter into the prepared pan and bake for 22–28 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely.
Mascarpone Layer
- Whip mascarpone, powdered sugar, and a splash of vanilla until smooth. Gently fold in whipped cream to lighten the mixture.
Assembling the Brownies
- Spread the mascarpone mixture evenly over the cooled brownies.
- Dust with cocoa powder and a light sprinkle of cinnamon.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
For clean slices, chill well and use a sharp knife wiped between cuts. If your gluten-free flour doesn't contain xanthan gum, add 1/4 tsp for structure.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g
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