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Meet your new obsession: Gluten Free Tiramisu Brownies that marry fudgy chocolate decadence with mascarpone cloud-like topping. A coffee-kissed dessert that’ll convert even gluten eaters!
A Happy Kitchen Accident
This recipe was born during a rainy Sunday baking experiment. I’d just perfected my gluten free brownie base when leftover tiramisu cream inspired the swirl. One bite confirmed it – we’d created pure dessert alchemy that respects gluten-free diets.
Get Ready to Cook
What to Expect
- Time: 45 mins + cooling
- Difficulty: Moderate (Worth every step!)
Before You Begin
Crucial: Ensure all ingredients are at specified temperatures. Cold mascarpone whips better, while room-temp eggs prevent chocolate from seizing.
Ingredients You’ll Need
| Brownie Base | Mascarpone Frosting |
|---|---|
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Step-by-Step Guide
- Preheat oven to 350℉. Line 8×8 pan with parchment.
- Melt chocolate chips + oil in saucepan over low heat. Set aside.
- Whisk eggs, sugar, and vanilla vigorously until pale – 2 minutes.
- Mix in cacao, arrowroot, espresso powder, baking powder, and salt.
- Pour melted chocolate mixture into batter. Fold until glossy.
- Spread into pan. Bake 22-25 minutes until toothpick clean.
- Cool in pan 15 min → transfer to rack until COMPLETELY cold (1-2 hrs).
- Frosting: Beat mascarpone + cream 30 sec. Add sugar + vanilla → whip 2 min until stiff peaks.
- Spread frosting over cooled brownies. Generously dust with cacao.
- Chill 20 min before slicing into 16 squares.
Pointers for Perfection & How to Store
Pro Tip: Freeze brownie base (unfrosted) for up to 3 months! Thaw overnight before frosting. Store finished Gluten Free Tiramisu Brownies refrigerated up to 5 days.
Love this fusion dessert? Try our similarly decadent Gluten Free Mississippi Mud Brownies next!
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Gluten Free Tiramisu Brownies
- Total Time: 55
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These Gluten Free Tiramisu Brownies are the best of both worlds: a rich, fudgy espresso-infused chocolate brownie base topped with a thick, creamy mascarpone cheesecake layer. Finished with a dusting of cocoa powder, they capture all the sophisticated flavors of traditional Italian Tiramisu in an easy-to-make, gluten-free bar.
Ingredients
— The Espresso Brownie Base —
1/2 cup (113g) salted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (70g) gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1/3 cup (30g) unsweetened cocoa powder
1 tablespoon instant espresso powder (dissolved in 1 tsp hot water if large granules, or added dry if fine)
1/4 teaspoon salt
— The Mascarpone Layer —
8 oz (226g) mascarpone cheese, room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
— Topping —
1 tablespoon cocoa powder (for dusting)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix Brownie Batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the eggs, 1 teaspoon vanilla, and the espresso powder. Whisk until smooth.
3. Add Dry Ingredients: Stir in the gluten free flour, 1/3 cup cocoa powder, and salt until just combined. Spread the brownie batter evenly into the prepared pan.
4. Make Mascarpone Topping: In a separate small bowl, beat the mascarpone cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth and creamy.
5. Layer: Spread the mascarpone mixture evenly over the top of the unbaked brownie batter. (You can smooth it flat or swirl it slightly for a marbled effect, though distinct layers are traditional for this recipe).
6. Bake: Bake for 30–35 minutes, or until the mascarpone layer is set and slightly golden around the edges.
7. Cool: Allow the brownies to cool completely in the pan on a wire rack. They need to be fully cool to slice cleanly.
8. Serve: Before serving, dust the top generously with cocoa powder. Lift out using the parchment paper and cut into 16 squares.
Notes
Espresso Powder: This is the key ingredient that gives the brownie that ‘Tiramisu’ coffee kick. If you don’t have instant espresso, very finely ground instant coffee can work, but the flavor will be milder.
Mascarpone Temperature: Ensure the mascarpone is at room temperature before mixing, or it may become lumpy.
Cutting Tips: For clean cuts, wipe your knife with a warm, damp cloth between each slice.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18
- Sodium: 90
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 60
Your Burning Questions Answered!
- Can I make this dairy-free?
- Substitute coconut oil in brownies and coconut cream + vegan cream cheese for frosting.
- Why arrowroot powder?
- It creates the perfect gluten free texture while binding ingredients better than regular flour.
Freezing instructions?
Slice unfrosted brownies. Freeze layers separated by parchment. Frost after thawing.
Dig In & Enjoy!
Gluten Free Tiramisu Brownies redefine indulgence while respecting all dietary needs. That sublime espresso-chocolate harmony layered with cloud-like mascarpone belongs in your permanent dessert rotation.
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