Gluten Free Espresso Brownies


by: Jesika Rose

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.


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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

Nutrition Facts
Gluten Free Espresso Brownies

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

how is this calculated?

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1.  Preheat oven to 350?F and grease a 8'' X 8'' pan.

2.  Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine.

3.  Add the instant espresso to the chocolate and mix to combine.

4.  Beat the eggs in a mixer with a paddle until they are a bit frothy.

5.  Add the sugar and the vanilla and beat until smooth.

6.  Add the butter/chocolate mixture and beat until smooth.

7.  Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.

8.  Pour into the pan and smooth so it is even distributed throughout the pan.

9.  Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist...overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies)

10.  Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon, and I know this from personal experience, they will fall apart.)

11.  Cut into 9 or 12 pieces depending on how large you'd like them, serve and enjoy!

Cooks' note:
*Look for INSTANT ESPRESSO, not espresso grounds. This does make a difference: instant espresso is made to dissolve into hot water to make espresso, whereas espresso grounds soak in water and do not dissolve.

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