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Gluten free tiramisu brownies topped with cocoa powder and coffee flavors

Gluten Free Tiramisu Brownies

Enjoy rich and fudgy gluten-free tiramisu brownies that combine the decadent flavors of traditional tiramisu with a chocolatey brownie texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1/2 cup gluten-free all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tablespoon espresso powder
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
For the Tiramisu Cream
  • 1 cup mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/4 cup brewed espresso or strong coffee, cooled
  • Unsweetened cocoa powder (for dusting) For serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together the gluten-free flour, cocoa powder, and espresso powder.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs.
  7. Cool completely in the pan.
Tiramisu Cream
  1. Beat mascarpone cheese with powdered sugar and a splash of vanilla until creamy.
  2. Whip the heavy cream in another bowl until stiff peaks form and fold gently into the mascarpone mixture.
  3. Slowly incorporate the cooled brewed espresso into the mascarpone mixture.
  4. Spread the mascarpone cream evenly over the cooled brownies.
  5. Cover with plastic wrap and refrigerate for at least 2 hours.
Serving
  1. Dust the top with unsweetened cocoa powder before serving. Slice into squares and serve chilled.

Notes

For the best flavor, allow the brownies to chill for at least 2 hours. Use instant coffee granules if espresso powder is unavailable. Make sure to whip the cream to stiff peaks for the best texture.