Gluten Free Brownies Recipe

This Gluten Free Brownies Recipe involves two desserts in one, yes a brownie and tiramisu.

Cook Time – 45


For the Brownie: Dry:

  • 1/2 cup oat flour
  • 1/4 cup organic coconut flour
  • 2 Tbsp organic cocoa powder
  • 1/4 tsp baking powder
  • 1 Tbsp flaxmeal
  • 2 Tbsp non dairy milk ( rice, goats )
  • 1/4 cup organic maple syrup
  • 1/3 cup dark vegan chocolate
  • 1 tsp vanilla extract
  • 1 tsp soaked finely ground coffee (even check the coffee maker for left overs)
  • 2 Tbsp organic coconut oil
  • 2 Tbsp raw organic coconut sugar
  • 2 Tbsp dark organic chocolate chips (I breakup the leftover choc. bar)
For the Cheesecake:
  • 1/2 package (8oz) firm tofu
  • 2 Tbsp organic coconut flour
  • 2 Tbsp organic coconut oil
  • 3 Tbsp organic coconut sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp lemon juice (or to taste)


  1. Preheat the oven to 350*F
  2. Line an 8″x8″ pan with parchment paper
  3. Brownie: In a bowl, add all the dry ingredients and mix well. In a pan heat non dairy milk and maple syrup until hot. Next add the dark chocolate until fully melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in chocolate chips if desire. Spread the prepared batter in pan using a spatula to a level it.
  4. Cheesecake: Lightly squeeze the excess water out of tofu and start to blend in food processor. Add the remaining cheesecake ingredients blend until smooth. Taste and add more lemon juice if you desire. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
  5. Bake for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden.
  6. Sprinkle with cocoa powder.
  7. Cool completely and slice.

This recipe is from

– Nikki And Zuzana   – Enjoy