Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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
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.
* 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.
