Gluten Free Tiramisu Brownies
Rich, fudgy gluten free brownies topped with creamy tiramisu mascarpone and a dusting of cocoa.
Ingredients
Ingredients
- 1/2 cup gluten free all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1 1/2 teaspoons vanilla bean paste divided
- 1 cup mascarpone cheese softened
- 3/4 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1/4 cup brewed espresso or strong coffee cooled
- Unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and 1 teaspoon of the vanilla bean paste until the mixture is thick, smooth, and glossy.
- In a separate bowl, whisk the gluten free flour, cocoa powder, and espresso powder until well combined and no cocoa lumps remain.
- Add the dry ingredients to the wet ingredients and stir with a spatula just until a thick, smooth batter forms and no streaks of flour remain.
- Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
- Bake for 20 to 25 minutes, or until the top looks set and shiny and a toothpick inserted near the center comes out with a few moist crumbs.
- Place the pan on a wire rack and let the brownie layer cool completely in the pan until the bottom of the pan feels room temperature.
- In a medium bowl, beat the mascarpone cheese, powdered sugar, and the remaining 1/2 teaspoon vanilla bean paste with a hand mixer until smooth, silky, and lump free.
- In a separate bowl, whip the cold heavy whipping cream to stiff peaks using a hand mixer on medium high speed.
- Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula and turning the bowl as you go to keep the mixture light and airy.
- Drizzle the cooled brewed espresso over the mascarpone mixture and fold gently just until fully combined and the cream is smooth and thick.
- Spread the tiramisu cream evenly over the cooled brownie layer, smoothing the top into a level layer.
- Cover the pan and refrigerate for at least 2 hours, or until the tiramisu layer is set and firm enough to slice cleanly.
- Just before serving, dust the top generously with unsweetened cocoa powder, then cut into 9 squares and serve chilled.
Notes
- Use a good quality gluten free all purpose flour blend that contains xanthan gum for the best texture.
- For the cleanest slices, chill the brownies 4 hours or overnight and wipe the knife clean between cuts.
- For the cleanest slices, chill the brownies 4 hours or overnight and wipe the knife clean between cuts.