Indulge in the ultimate fusion of two beloved desserts with these Gluten Free Tiramisu Brownies. This recipe artfully combines the rich, chewy texture of decadent brownies with the creamy, coffee-kissed elegance of tiramisu, all without a trace of gluten, making it a delightful treat for everyone to enjoy.
Key Ingredients for Gluten Free Tiramisu Brownies
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup strong brewed coffee, cooled (or espresso)
- 2 tablespoons dark rum or coffee liqueur (optional, for authentic flavor)
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- Grated dark chocolate, for garnish (optional)
How to Make Gluten Free Tiramisu Brownies
Get ready to experience pure bliss with these Gluten Free Tiramisu Brownies! This recipe is surprisingly simple, delivering an intensely chocolatey brownie base swirled with a luscious, coffee-infused mascarpone-style topping. The magic lies in the harmonious blend of textures and flavors, creating a truly satisfying dessert. Expect to spend approximately 25 minutes of active preparation time, plus baking and chilling.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan with gluten-free flour or cocoa powder, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your delicious brownies won’t stick.
- Combine Wet Ingredients for Brownie Base: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract.
- Whisk Dry Ingredients for Brownie Base: In a separate medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few small lumps are okay.
- Prepare Coffee Mixture: In a small bowl, combine the cooled strong brewed coffee with the optional dark rum or coffee liqueur. This mixture will be used for soaking the brownie base, infusing it with that signature tiramisu coffee flavor.
- Pour Brownie Batter: Spread about two-thirds of the brownie batter evenly into the prepared baking pan.
- Drizzle Coffee Mixture: Evenly drizzle about half of the coffee mixture over the brownie batter in the pan.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. This creates your delightful, creamy tiramisu-inspired swirl.
- Layer Cream Cheese Swirl: Dollop spoonfuls of the cream cheese mixture over the coffee-soaked brownie batter.
- Add Remaining Brownie Batter: Dollop the remaining brownie batter over the cream cheese layer. Gently swirl the batters together using a knife or skewer, creating a marbled effect. Don’t over-swirl; you want distinct ribbons of chocolate and cream cheese.
- Drizzle Remaining Coffee: Drizzle the remaining coffee mixture over the swirled batter.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Cool and Chill: Let the brownies cool completely in the pan on a wire rack. Once cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld and for the brownies to achieve their perfect fudgy texture.
- Garnish and Serve: Before serving, dust the cooled brownies generously with unsweetened cocoa powder. If desired, garnish with grated dark chocolate. Cut into squares and enjoy!
Why You’ll Love This Gluten Free Tiramisu Brownies
You’ll fall head over heels for these Gluten Free Tiramisu Brownies because they deliver that intensely decadent chocolate experience you crave, intertwined with the sophisticated, creamy, coffee-infused essence of classic tiramisu. Imagine biting into a rich, fudgy brownie, then encountering a swirl of cool, velvety cream cheese that whispers of espresso and a hint of liqueur – it’s pure dessert poetry! Making them at home is not only incredibly satisfying but also incredibly cost-effective, allowing you to recreate a restaurant-quality dessert without the hefty price tag.
This isn’t just another brownie; it’s a masterful fusion that elevates the humble brownie into something truly extraordinary, much like adding a delicate layer of ladyfingers to a traditional tiramisu elevates its structure and flavor. The tender brownie base, complemented by the smooth, coffee-laced cream cheese swirl and a dusting of cocoa, creates a symphony of flavors and textures that will have everyone asking for seconds. Don’t wait another moment – whip up a batch of these Gluten Free Tiramisu Brownies and prepare for a truly unforgettable dessert experience!
Storing and Reheating Tips
Storing your delicious Gluten Free Tiramisu Brownies is simple to ensure they stay as delightful as the day you made them.
- Refrigeration: Once completely cooled and cut into squares (or left whole), store the brownies in an airtight container in the refrigerator for up to 5 days. The chilling process is essential for the flavors to meld beautifully and for the brownies to maintain their fudgy texture.
- Freezing: For longer storage, you can freeze the brownies. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.
- Reheating: If you prefer your brownies slightly warm, you can gently reheat them. Place a single square on a microwave-safe plate and heat for 10-15 seconds on low power. Alternatively, a very brief stint in a warm oven (around 300°F or 150°C for a few minutes) can work, but be careful not to overbake them. Most people find these brownies are best enjoyed chilled or at room temperature.
Final Thoughts
These Gluten Free Tiramisu Brownies are a testament to how extraordinary gluten-free baking can be, offering a dessert experience that’s both familiar and excitingly new. Gather your ingredients, follow these simple steps, and prepare to impress yourself and your loved ones with this decadent, gluten-free creation.
Gluten Free Tiramisu Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan with gluten-free flour or cocoa powder, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step ensures your delicious brownies won’t stick.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract.1 cup unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few small lumps are okay.¾ cup gluten-free all-purpose flour blend, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- In a small bowl, combine the cooled strong brewed coffee with the optional dark rum or coffee liqueur. This mixture will be used for soaking the brownie base, infusing it with that signature tiramisu coffee flavor.1 cup strong brewed coffee, 2 tablespoons dark rum or coffee liqueur
- Spread about two-thirds of the brownie batter evenly into the prepared baking pan.
- Evenly drizzle about half of the coffee mixture over the brownie batter in the pan.1 cup strong brewed coffee
- In a medium bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. This creates your delightful, creamy tiramisu-inspired swirl.8 ounces cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Dollop spoonfuls of the cream cheese mixture over the coffee-soaked brownie batter.
- Dollop the remaining brownie batter over the cream cheese layer. Gently swirl the batters together using a knife or skewer, creating a marbled effect. Don’t over-swirl; you want distinct ribbons of chocolate and cream cheese.
- Drizzle the remaining coffee mixture over the swirled batter.1 cup strong brewed coffee
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Let the brownies cool completely in the pan on a wire rack. Once cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld and for the brownies to achieve their perfect fudgy texture.
- Before serving, dust the cooled brownies generously with unsweetened cocoa powder. If desired, garnish with grated dark chocolate. Cut into squares and enjoy!unsweetened cocoa powder, grated dark chocolate
Notes
* Freezing: For longer storage, you can freeze the brownies. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.
* Reheating: If you prefer your brownies slightly warm, you can gently reheat them. Place a single square on a microwave-safe plate and heat for 10-15 seconds on low power. Alternatively, a very brief stint in a warm oven (around 300°F or 150°C for a few minutes) can work, but be careful not to overbake them. Most people find these brownies are best enjoyed chilled or at room temperature.