Espresso Brownies
Fudgy gluten-free brownies with rich espresso flavor
Intensely fudgy brownies loaded with dark chocolate and finished with a subtle espresso kick that enhances every bite.
Equipment
Ingredients
Ingredients
coconut sugar or granulated sugar
200 g
eggs
2 pcs
unsalted butter
115 g
vanilla extract
10 ml
gluten free flour
120 g
espresso powder
15 g
dark cocoa powder
40 g
dark chocolate chips
120 g
Instructions
Brown the butter
Melt butter in a saucepan over medium heat, stirring until it turns golden brown and develops a nutty aroma.
Mix wet ingredients
In a large bowl, whisk together the browned butter, sugar, eggs, and vanilla extract until smooth.
Combine dry ingredients
In a separate bowl, whisk together the gluten-free flour, espresso powder, and dark cocoa powder.
Combine wet and dry mixtures
Fold the dry ingredients into the wet mixture until just combined. Stir in the dark chocolate chips.
Bake the brownies
Pour the batter into a lined baking dish and bake until the edges are set and the center is slightly fudgy.
Cool and slice
Allow brownies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, then slice into squares.
Storage
Store in an airtight container. For best texture, bring to room temperature before serving.
Notes
• Brown butter adds a rich caramel flavor
• Espresso powder enhances chocolate taste without making brownies taste like coffee
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