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Brownie Tiramisu

Brownie Tiramisu

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 , or so
Course: Dessert
Ingredients Equipment Method

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

Equipment

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

Method
 

Brownies
  1. Preheat the oven to 350℉ and grease two 8x8 inch baking pans and set aside.
  2. Melt the butter and combine with the coconut sugar. Whisk together until fully combined.
  3. Add in the eggs and vanilla then whisk again until everything is fully combined and golden in color.
  4. Whisk together the flour, cocoa powder, salt, baking powder and psyllium husk powder, then pour into the wet ingredients and mix until fully combined.
  5. 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
  1. Whip the mascarpone cheese until smooth, then add in the heavy whipping cream and beat on medium speed until thick and fluffy.
  2. Add the sugar and vanilla and continue to beat until just combined.
Brownie Tiramisu
  1. Brew the espresso.
  2. Leave one batch of the brownies in the baking pan and carefully remove the other, cutting them into 16 equal squares.
  3. 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.
  4. Brush the tops of the brownies in the pan with a generous amount of the espresso.
  5. Next, take half of the whipped mascarpone filling and evenly spread it over the bottom layer of the brownies.
  6. 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.
  7. 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.
  8. 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!
  9. Finally, generously dust the entire top with cocoa powder.
  10. Serve right away or out of the fridge.