Introduction

These Gluten-Free Tiramisu Brownies combine rich, fudgy chocolate with a light and creamy tiramisu topping. Perfect for those who want a decadent dessert without gluten, this treat offers the best of both worlds in every bite.

The image shows a two-layer square dessert piece on a white plate set on a white marbled surface. The bottom layer is a dense, dark brown chocolate cake with a moist texture, while the top layer is a light beige creamy mousse with an airy, slightly uneven surface. The mousse layer is thicker than the cake layer and has a dusting of fine cocoa powder on top, creating a thin, dark brown coating. The background is softly blurred, showing more pieces of the same dessert, and a silver fork rests on the plate to the right of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons butter or dairy free butter
½ cup dark chocolate chips
2 large eggs
¾ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon vanilla extract
½ cup + 2 tablespoons gluten free all purpose flour with xanthan gum (we used GFJules)
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons unsweetened cocoa powder (100% cacao)
1 teaspoon espresso powder (we use Civilized Coffee Espresso Powder)
8 oz mascarpone cheese, room temperature
1 cup heavy cream, cold
¼ cup powdered sugar (also known as confectioners sugar)
1 teaspoon vanilla extract
1 teaspoon espresso powder (we use Civilized Coffee Espresso Powder)
1 tablespoon unsweetened cocoa powder – divided (¼ teaspoon in the whipped cream, the rest for dusting the top)

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 inch square metal pan with parchment paper, allowing it to hang over the edges or tuck in. Set aside.
Step 2: Melt the butter and dark chocolate chips together over very low heat, stirring occasionally. Remove from heat and let cool slightly.
Step 3: In a large mixing bowl, beat the eggs until light and fluffy. Add both sugars and mix well to combine.
Step 4: Stir in the melted chocolate mixture and vanilla extract until evenly combined.
Step 5: Add the gluten-free flour, cocoa powder, espresso powder, baking powder, and salt. Mix until just combined.
Step 6: Pour the brownie batter into the prepared pan, spreading it evenly.
Step 7: Bake for 35 minutes total. At 25 minutes, loosely cover the brownies to prevent the top from burning. The brownies are done when a toothpick inserted in the center comes out clean.
Step 8: Let the brownies cool completely in the pan before adding the tiramisu topping.
Step 9: Chill your mixing bowl for 15 minutes in the refrigerator or freezer, if possible. Keep the heavy cream cold to ensure the lightest whipped cream.
Step 10: In the chilled bowl, combine mascarpone cheese and heavy cream. Beat for 1–2 minutes until thick and creamy.
Step 11: Add powdered sugar, vanilla extract, espresso powder, and ¼ teaspoon of cocoa powder. Mix on high speed for about 2 minutes, scraping the sides as needed, until the cream thickens and forms peaks.
Step 12: Carefully lift the cooled brownies out of the pan using the parchment paper edges and place on a cutting board. Spread the tiramisu whipped cream evenly over the brownies in a thick layer.
Step 13: Using a small fine mesh strainer, dust the remaining cocoa powder evenly over the whipped cream topping.
Step 14: Slice the brownies using a sharp knife warmed under hot water and dried between cuts for the cleanest slices. Serve and enjoy!

Tips & Variations

For best results, make sure the heavy cream and mixing bowl are very cold before whipping to achieve a light and fluffy topping.
If you prefer, substitute espresso powder with instant coffee granules for a similar flavor.
Try adding a handful of chopped nuts or chocolate chips to the batter for extra texture.
Use a gluten-free flour blend with xanthan gum to keep the brownies moist and chewy.

Storage

Store the tiramisu brownies in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can let them come to room temperature or enjoy chilled. For best texture, avoid freezing as the topping may separate upon thawing.

How to Serve

A square piece of dessert sits on a white plate with a white marbled texture beneath. It has two layers: the bottom layer is a thick, dense, dark brown chocolate cake, rough in texture, while the top layer is a thick, creamy, light beige mousse with a smooth airy surface. A fine dusting of cocoa powder covers the top. In the blurred background, more of the same dessert is visible cut into squares, with a silver fork lying on the plate next to the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies dairy-free?

Yes, substitute the butter with dairy-free butter and use a non-dairy cream alternative that whips well instead of heavy cream. Keep in mind the texture of the topping may vary slightly.

What’s the best way to slice these brownies?

For clean slices, use a sharp knife warmed under hot water and dried before cutting. This helps prevent the creamy topping from sticking and creates neat pieces.