These Gluten-Free Tiramisu Brownies pair fudgy espresso brownies with fluffy mascarpone cream and a cocoa finish. Make this easy layered dessert for dinner parties, holiday gatherings, or a weekend treat you can prepare ahead.
Gluten-Free Tiramisu Brownies
These Gluten-Free Tiramisu Brownies pair rich, chocolatey brownies with a bold hit of espresso and a cool, creamy mascarpone topping. A small amount of gluten-free flour keeps the base tender and fudgy, making these layered brownies lovely for birthdays, holidays, or dinner parties.
Ingredient Notes
Gluten-free flour: Choose a 1:1 gluten-free baking flour blend with xanthan gum. Spoon it into the measuring cup and level the top. The small amount of flour, together with the eggs, gives the chocolate-rich base enough structure to slice.
Granulated sweetener: Regular granulated sugar is the most predictable choice. If using an alternative, choose one labeled as a 1:1 sugar replacement for baking; texture and baking time may change.
Cocoa and chocolate: Use Saco Pantry Organic Cocoa Powder in the batter and for dusting. Dark chocolate chips or finely chopped dark chocolate both work for the melted chocolate.
Espresso powder: Choose instant espresso powder so it dissolves easily into the batter. Ground coffee and brewed espresso are not direct substitutes.
How To Make Gluten-Free Tiramisu Brownies
Prepare the pan. Preheat the oven to 350°F. Grease an 8 × 8-inch baking pan and line it with parchment, leaving an overhang for lifting.
Melt the chocolate. Combine the butter, chocolate, granulated sweetener, espresso powder, and vanilla in a large microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the butter and chocolate melt. The sweetener may remain slightly grainy.
Finish the batter. Let the mixture cool for 5–10 minutes, until warm rather than hot. Beat in the eggs one at a time on low speed. Fold in the cocoa powder, flour, and salt until no dry streaks remain.
Bake. Spread the batter evenly in the pan. Bake for 20 to 25 minutes. Add more time if needed: the edges should be set, and a toothpick inserted into the center should have moist crumbs without liquid batter.
Cool completely. Leave the brownies in the pan and set it on a wire rack for 1–2 hours. Wait until they’re completely cool before adding the cream.
Make the topping. Whip the cold heavy cream in a chilled bowl until it holds stiff peaks. In another bowl, briefly beat the mascarpone, powdered sugar, and vanilla on low speed until smooth. Fold in the whipped cream gently, adding it in two batches.
Assemble. Spread a thin layer of cream over the brownies, then pipe the remaining cream into dollops. Alternatively, spread all the cream over the top in soft swirls.
Chill and serve. Cover without touching the topping and refrigerate for at least 2 hours. Dust with cocoa just before serving. Use the parchment to lift the brownies from the pan, then slice into 16 squares.
More gluten-free dessert recipes to make ASAP!
- Gluten-Free Tiramisu Recipe
- Gluten-Free Cosmic Brownies
- Gluten-Free Brownies Recipe
- Gluten-Free Cheesecake Brownies
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Gluten-Free Tiramisu Brownies
These Gluten-Free Tiramisu Brownies pair fudgy espresso brownies with fluffy mascarpone cream and a cocoa finish. Make this easy layered dessert for dinner parties, holiday gatherings, or a weekend treat you can prepare ahead.
Ingredients
Brownie Layer
- 1/2 cup gluten-free 1:1 baking flour
- 1/3 cup Saco Pantry Organic Cocoa Powder
- 1 cup granulated sweetener, such as granulated sugar
- 1/2 cup plus 2 tablespoons unsalted butter
- 9 ounces dark chocolate, chopped or in chip form
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 teaspoons instant espresso powder
- 1/4 teaspoon fine sea salt
Mascarpone Cream
- 1 1/4 cups cold heavy whipping cream
- 6 ounces mascarpone cheese
- 1/3 cup organic powdered sugar
- 1 teaspoon vanilla extract
- Saco Pantry Organic Cocoa Powder, for dusting
Instructions
- Prepare the pan. Preheat the oven to 350°F. Grease an 8 × 8-inch baking pan and line it with parchment, leaving an overhang for lifting.
- Melt the chocolate. Combine the butter, chocolate, granulated sweetener, espresso powder, and vanilla in a large microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the butter and chocolate melt. The sweetener may remain slightly grainy.
- Finish the batter. Let the mixture cool for 5–10 minutes, until warm rather than hot. Beat in the eggs one at a time on low speed. Fold in the cocoa powder, flour, and salt until no dry streaks remain.
- Bake. Spread the batter evenly in the pan. Bake for 20 to 25 minutes. Add more time if needed: the edges should be set, and a toothpick inserted into the center should have moist crumbs without liquid batter.
- Cool completely. Leave the brownies in the pan and set it on a wire rack for 1–2 hours. Wait until they’re completely cool before adding the cream.
- Make the topping. Whip the cold heavy cream in a chilled bowl until it holds stiff peaks. In another bowl, briefly beat the mascarpone, powdered sugar, and vanilla on low speed until smooth. Fold in the whipped cream gently, adding it in two batches.
- Assemble. Spread a thin layer of cream over the brownies, then pipe the remaining cream into dollops. Alternatively, spread all the cream over the top in soft swirls.
- Chill and serve. Cover without touching the topping and refrigerate for at least 2 hours. Dust with cocoa just before serving. Use the parchment to lift the brownies from the pan, then slice into 16 squares.
