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