
Gluten Free Espresso Brownies

by:




I've taken my regular gluten free brownies to a new level by adding espresso. Chocolate and coffee are made for each other. The espresso makes them even richer, more chocolatey, not to mention the espresso flavor gives it a bit more complexity. For this version, you simply add 3 TBSP instant espresso to my other recipe. The espresso addition makes them even more irresistible. This recipe adapted from The Weather In Cascadia, whose recipe was adapted from Gluten Free Goddess.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 9-12
4 oz 60% cocoa bittersweet chocolate bar (Ghiradelli, etc), roughly chopped
3 tbsp cocoa powder (Hershey's, or any non-Dutch processed)
1 tbsp canola oil (or vegetable)
3 tbsp instant espresso powder
1/2 cup unsalted butter
2 eggs
3/4 cup packed light brown sugar
2 tsp gluten free vanilla
1/2 cup of almond flour (I make my own using an espresso grinder)
1/4 cup brown rice flour
1/2 tsp fine sea salt
1/4 tsp baking soda
Servings Per Recipe: 9
Amount per Serving
Calories: 349
- Total Fat: 20.7 g
- Saturated Fat: 10.1 g
- Trans Fat: 0.4 g
- Cholesterol: 64.2 mg
- Sodium: 236.6 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.2 g
- Sugars: 28.9 g
- Protein: 4.3 g
preparation

comments
Mommy_loves_to_cook
October 27, 2011