While different from the traditional dessert, this Brownie Tiramisu is absolutely delicious and easy to make. The flavors of the brownie paired with the espresso is perfectly balanced and every bite is truly divine!
Brownie Tiramisu
What you’ll need (click the ingredient name below to be taken to the link to the exact product I use):
- Butter
- Coconut Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour (I swear by this flour!)
- Cocoa Powder
- Salt
- Baking Powder
- Psyllium Husk Powder
- Heavy Whipping Cream
- Sugar or Monk Fruit
- Mascarpone Cheese
- Espresso
Equipment I use:
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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Ingredients
Equipment
Method
- Preheat the oven to 350℉ and grease two 8×8 inch baking pans and set aside.
- Melt the butter and combine with the coconut sugar. Whisk together until fully combined.
- Add in the eggs and vanilla then whisk again until everything is fully combined and golden in color.
- Whisk together the flour, cocoa powder, salt, baking powder and psyllium husk powder, then pour into the wet ingredients and mix until fully combined.
- Evenly split the brownie batter into the two greased baking pans, spread out the batter and bake for 15-20 minutes.
- Whip the mascarpone cheese until smooth, then add in the heavy whipping cream and beat on medium speed until thick and fluffy.
- Add the sugar and vanilla and continue to beat until just combined.
- Brew the espresso.
- Leave one batch of the brownies in the baking pan and carefully remove the other, cutting them into 16 equal squares.
- Working first with the batch of brownies that are still in the pan, carefully slice into 12 equal squares, then poke the top of them with a fork so that the espresso will absorb into them.
- Brush the tops of the brownies in the pan with a generous amount of the espresso.
- Next, take half of the whipped mascarpone filling and evenly spread it over the bottom layer of the brownies.
- One by one, take the second batch of brownies and dunk them into the espresso, covering all the sides, then place them on top of the whipped mascarpone layer.
- Once the brownies are laid out and the layer is finished, top the brownies with half of the mascarpone filling that remains. Spread into an even layer.
- Add the remaining mascarpone topping into a plastic bag with the tip cut off or a piping bag and pipe dollops of the topping all over the top. Don't worry if it doesn't look perfect, it doesn't have to! It's just supposed to be fun!
- Finally, generously dust the entire top with cocoa powder.
- Serve right away or out of the fridge.
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