Gluten Free Tiramisu Brownies
Delicious espresso brownies topped with a luscious cream and finished with cocoa powder.
Servings: 12
Ingredients
for the brownie layer
- 1/2 cup gluten free baking flour
- 1/3 cup Saco Pantry Organic Cocoa Powder
- 1 cup granulated sweetener
- 1/2 cup + 2 tbsp unsalted butter
- 9 oz dark chocolate chips or chocolate chocolate
- 3 eggs large
- 1 tsp vanilla extract
- 3 tsp instant espresso powder
- 1/4 tsp sea salt
for the cream layer
- 1 1/4 cup heavy whipping cream
- 6 oz mascarpone cheese
- 1/3 cup organic powdered sugar
- 1 tsp vanilla extract
- Saco Pantry Organic Cocoa Powder for dusting
Instructions
for the brownie layer
- Preheat oven to 350 F and prepare a 8×8 inch pan with non-stick spray and parchment paper for easy removal.In a large heat proof bowl, add the butter, vanilla, espresso powder, granulated sweetener and chocolate chips. Cook in the microave on high until melted. Stop to stir every 30-40 seconds until smooth. Once smooth and melted, add the eggs in one at a time and beat using a hand held mixer until incorporated. Add in the cocoa powder, gluten free baking flour and salt and fold until no dry spots remain. Transfer the batter to the prepared pan and bake for 20-25 minutes. You want to remove the brownies just before they are done for the ultimate fudgy brownie layer. Let cool completely for fudge center to set.
for the cream layer
- In a chilled bowl, beat the heavy whipping cream until still peaks form and set aside.In another bowl, beat the mascarpone cheese, powdered sugar and vanilla until well blended. Fold in the heavy whipping cream until incorporated. Spread a thin layer of the mixture on top of the brownies and then transfer the rest to a piping bag. Pipe dollops of the cream over the layer and then dust the top with cocoa powder. Chill in the fridge until ready to serve.
Notes
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