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Brownie Tiramisu

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 , or so

Equipment

  • 2 8x8 inch Baking Pans
  • Mixer (stand or hand)

Ingredients
  

Brownies

  • 1 ½ cup butter, melted
  • 2 cups coconut sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • ⅔ cup gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Baking Flour)
  • 1 cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 2 tsp psyllium husk powder

Whipped Mascarpone Filling/Topping

  • 2 cups heavy whipping cream
  • 1 cup sugar or monk fruit
  • 2 tsp vanilla extract
  • 16 oz mascarpone cheese, room temperature
  • ½ cup espresso or cold brew
  • cocoa powder to dust on top

Instructions
 

Brownies

  • Preheat the oven to 350℉ and grease two 8x8 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.

Whipped Mascarpone Filling/Topping

  • 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.

Brownie Tiramisu

  • 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.