Gluten-Free Espresso Brownies
These Gluten-Free Chocolate Coffee Brownies are rich, fudgy, and offer a cozy coffee flavor that elevates the chocolate experience.
Ingredients
Wet Ingredients
- 1 cup Melted Butter Dairy free butter works as a substitute
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 pinch Salt Essential for enhancing flavor
Dry Ingredients
- 1 cup Gluten-Free Flour Blend A 1 to 1 blend recommended
- 1/2 cup Unsweetened Cocoa Powder Dutch process recommended
- 2 tablespoons Espresso Powder For a strong coffee flavor
- 1/2 cup Chocolate Chips Optional but recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper.
- Melt the butter and let it cool slightly before mixing with sugars, eggs, vanilla, and salt.
Mixing
- Whisk in cocoa powder and espresso powder until combined.
- Fold in gluten-free flour blend and chocolate chips until no dry streaks remain.
Baking
- Spread the batter into the prepared pan and smooth the top.
- Bake for 22-28 minutes, checking for moist crumbs on a toothpick. Let cool before slicing.
Notes
For variations, consider adding a mocha swirl with cream cheese, sprinkling flaky salt on top post-baking, or folding in nuts for crunch. Always measure gluten-free flour carefully to avoid overpacking.