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Gluten-Free Tiramisu Brownies

Indulge in Gluten-Free Tiramisu Brownies for Sweet Bliss

Delight in Gluten-Free Tiramisu Brownies that blend rich chocolate and creamy sweetness for a luscious dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Butter or Dairy-Free Butter Substitute with apple sauce for a lower-fat version.
  • 1 cup Dark Chocolate Chips Use dairy-free chips for a strict vegan option.
  • 3 large Eggs Aquafaba can be used as a vegan alternative.
  • 1 cup Granulated Sugar Brown sugar can add extra moisture and flavor.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 1 tsp Vanilla Extract Use pure vanilla for the best results.
  • 1 cup Gluten-Free All Purpose Flour (with Xanthan Gum) Ensure it contains xanthan gum, or add 1/2 tsp separately.
  • 1 tsp Baking Powder Make sure it’s labeled gluten-free.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Unsweetened Cocoa Powder (100% cacao) Dutch-processed cocoa can be a substitute but alters texture slightly.
  • 1 tbsp Espresso Powder Instant coffee can be used in a pinch.
For the Tiramisu Topping
  • 1 cup Mascarpone Cheese Cream cheese can be a substitute but changes the flavor.
  • 1 cup Heavy Cream Coconut cream can be a dairy-free alternative.
  • 1/2 cup Powdered Sugar Can omit or reduce for less sweetness.
  • 2 tbsp Unsweetened Cocoa Powder (for dusting)

Equipment

  • Mixing bowl
  • Whisk
  • baking pan
  • Sieve

Method
 

Step-by-Step Instructions for Gluten-Free Tiramisu Brownies
  1. Preheat your oven to 350°F (175°C) and grease a baking pan. Melt the butter and dark chocolate chips together over low heat, stirring until smooth.
  2. In a separate bowl, whisk the eggs until fluffy, then add both sugars and vanilla extract. Slowly mix in the melted chocolate until fully combined.
  3. Gently fold in the gluten-free flour, baking powder, cocoa powder, espresso powder, and salt until just mixed. Pour the batter into the prepared pan and bake for 35 minutes, covering loosely with foil after 25 minutes to prevent over-browning.
  4. While the brownies bake, chill a mixing bowl and whisk in the refrigerator. Once chilled, add the mascarpone cheese and heavy cream to the bowl, then whip until creamy and combined.
  5. Gradually sift in powdered sugar, followed by vanilla extract, espresso powder, and cocoa powder. Continue to whip the mixture until soft peaks form.
  6. Once the brownies have cooled completely, remove them from the pan and place on a serving platter. Spread the tiramisu cream evenly over the top of the brownies.
  7. Dust the surface with unsweetened cocoa powder using a fine sieve. Slice the brownies into squares, and your gluten-free tiramisu brownies are ready to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 40mgIron: 1.5mg

Notes

Cover brownies tightly if storing to keep them fresh. They can stay delightful for up to 5 days in the fridge.

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