Gluten-Free Tiramisu Brownies

Ingredients Brownie Base

• 2 1/2 cups cashew flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 cup cocoa powder
• 1 cup bitter sweet chocolate chips

• 1/4 cup freshly brewed espresso (add 1 sachet instant coffee and dissolve for a more intense coffee flavor)
• 1/2 cup + 1 tablespoon maple syrup
• 1/4 cup raw virgin coconut oil
• 1 teaspoon vanilla extract
• 4 tablespoon unsweetened apple sauce
• 2 eggs

Ingredients Tiramisu Cream

• 8oz mascarpone
• 8oz cream cheese
• 1/4 cup maple syrup
• 3 egg yolks (only if you have fresh eggs; it will taste good without yolks, too)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (in place of Amaretto)

Directions
Preheat oven to 350F and line a baking dish with parchment paper.  Add coconut oil to a small saucepan and melt over low heat.
In a large bowl, mix all dry ingredients for brownie base: cashew flour, coconut flour, baking soda, cocoa powder and chocolate chips.
Using a medium sized bowl, mix all wet ingredients for brownie base: espresso, maple syrup, coconut oil, vanilla extract, apple sauce and eggs.
Make sure the eggs are mixed in well and there are no strings. If necessary, use a hand mixer.
Add wet ingredients to dry ingredients and mix (by hand) until well incorporated. The batter will be thick, that’s ok!
Fill brownie batter into your baking dish and bake for approximately 25-30 minutes. Do the tooth pick test: If you stick a tooth pick down the middle and batter crumbs stick to it, you need to continue baking.
Allow brownie base to fully cool off.

Mascarpone and cream cheese should be at room temperature. Combine all Tiramisu Cream ingredients and mix with hand mixer until you have a smooth cream.
Spread on top of your now cold brownie base and refrigerate for at least 1 hour. Brownie base by itself keeps for up to 5 days. Tiramisu cream containing egg yolk should be consumed within 2 days.

3-Ingredient Easy Nutella Brownies

I am about to change your life.  I am about to make you the happiest person on the planet.  I am about to show you how to make Nutella brownies with only three ingredients. 

1 cup Nutella
2 eggs
10 tbsp flour

Put it in a bowl. Mash it up.  Pour into a pan or muffin tin.  Top with hazelnuts if you're feeling extra fancy.  Bake at 350F (180C) for around 30 minutes. Marvel!

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Red Velvet Swirl Brownies

I can personally attest that these are AMAZING!! Some of the best brownies I've ever had, for sure. They hit both the brownie and the red velvet spot, which makes them double delicious. I'm drooling just thinking about this amazing dessert!!

1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Special equipment: 8 by 8-inch baking pan

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

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