Flourless Tiramisu Brownies

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These brownies are ideal for the holidays. You and your guests will undoubtedly become tiramisu brownie fans. They will ask for the recipe. The bonus is that these are really easy to make for the outcome. If you like this you will love my Sokolatopita (Flourless Greek Chocolate ‘Pie’) or my Healthier Chocolate Lovers Cake.

The base brownie layer is super fudgy and flourless (gluten free). I’m also using olive oil as opposed to melted butter. Feel free to sub in unsalted butter instead if you wish. You can use any granulated sweetener here. I used arrowroot powder as a thickening starch. You can easily sub in cornstarch, tapioca starch or gluten free flour instead.

The mascarpone frosting is really the main attraction in this recipe. You can sub in cream cheese instead but really the mascarpone is a MUST. Make sure you use an electric hand mixer to beat the heavy cream and mascarpone until combined. Then add in the powdered sugar and vanilla and beat for 2 minutes or until it thickens up.

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Flourless Tiramisu Brownies

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Servings: 12

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

These tiramisu brownies are super fudgy and simple to make. The mascarpone frosting really elevates the dessert and I promise you'll fall in love.

Equipment

• Large mixing bowl
• 8×8 inch pan
• electric hand mixer

Ingredients 

US CustomaryMetric

• 1 cup chocolate chips
• 1/3 cup olive oil
• 2 eggs, room temp + lightly beaten
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup cacao powder
• 1/4 cup arrowroot powder
• 1/2 tsp espresso powder
• 1 tsp baking powder
• 1/4 tsp salt

Mascarpone Frosting:

• 1/2 cup heavy cream, cold
• 8 oz mascarpone, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• cacao powder, for dusting

Instructions

• Preheat oven to 350℉. Line an 8×8 inch square brownie pan with parchment paper.
• In a small pot, over low heat, melt together the chocolate chips and olive oil and set aside. In a large bowl, whisk together your eggs, sugar and vanilla. Mix in the cacao powder, arrowroot flour, espresso powder, baking powder and salt until incorporated. Then add in your melted chocolate mixture and stir until combined and smooth. Transfer the batter to the pan and smooth out the top evenly. Bake for 22-25 minutes or until toothpick comes out clean. Allow to set in pan for 15 minutes then carefully transfer to a wire rack to COOL COMPLETELY (at least 1-2 hours) before adding on frosting.

Mascarpone Frosting:

• Beat the heavy cream and mascarpone until incorporated – about 30 seconds. Add in the powdered sugar and vanilla and beat for 1-2 minutes or until it thickens. Spread it out evenly onto the top of the brownie. Then, generously sift the top with cacao powder. Slice and serve.

Notes

1. Store leftovers in an airtight container in the fridge.
2. If you don’t have mascarpone, you can use cream cheese instead.
3. Its very important that you allow the brownie to COOL COMPLETELY.

Nutrition

Calories: 334kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 107mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 401IU | Vitamin C: 0.04mg | Calcium: 69mg | Iron: 0.5mg

Author: Stella Drivas