Recipes

Gluten-Free Double Chocolate Espresso Brownies

elliebleu

espresso-brownies

This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients (okay…healthier maybe). If you’ve never used gluten-free flour, now’s the time to try. I find it works best when baking chocolate goods because it adds the perfect texture. The brownies are also made with espresso powder and mini chocolate chips. Do I need to say more 🙂

Double Chocolate Espresso Brownies (gf)

Yield: 16 brownies        Prep Time: 10 minutes       Bake Time: 25 min

Ingredients:
2 tablespoons ground flaxseed
5 tablespoons water
1 cup gluten free flour
¾ cup granulated sugar
¾ cup powdered sugar
⅔ cup cocoa powder
1 teaspoon baking powder
2 tablespoons espresso powder*
½ teaspoon fine sea salt
1/3 cup plant-based mini chocolate chips
½ cup extra light olive oil**
1 teaspoon pure vanilla extract
Powdered sugar for sprinkling (optional)

Directions:
1. Preheat oven to 325 degrees. Spray a 8 inch square baking pan with non-stick oil and line with parchment paper.
2. In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken. This makes your flax eggs.
3. In a medium bowl, soft the baking powder and cocoa powder. Combine with the flour, sugars, expresso baking powder, salt, and chocolate chips.
4. In a large bowl, whisk together the extra light tasting olive oil, vanilla, and the flaxseed mixture. Pour the dry ingredients into the bowl of wet ingredients and mix together until moistened. If too dry, add a splash of plant-based milk. It should, however, be the consistency of moist crumbles so don’t add too much milk.
5. Transfer the mixture to the prepared pan and use your fingertips to press it into an even layer.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 45 minutes before adding the powdered sugar.

Tips:
*For the instant espresso, I used an Italian brand called Medaglia d’Oro. It comes in a small jar with a green lid and the Italian flag on the label. I’ve found it in virtually every grocery store near me.
** Make sure you use extra light tasting olive oil, not extra virgin. There’s a difference in the flavor.

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Published by elliebleu

I'm the writer, recipe developer, creative director and food photographer for elliebleu.com.

47 thoughts on “Gluten-Free Double Chocolate Espresso Brownies”

  7. If you haven’t tried it, Buckwheat flour is excellent as a gluten free choice for brownies. The flavors synergies so much with chocolate! I never liked the all purpose mixes because many of them add a funny taste to the batter (from any bean flour they use). Mixing buckwheat and rice flour keep the texture soft and the taste great! — On a side note, I haven’t tried making these with almond milk. That sounds delicious!!!

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  9. Ellie,
    These are making my mouth water just looking at them 🙂
    I noticed that you used brown rice flour here in order to make them gluten-free.
    I’ll admit that I’m kinda slow to using different types of flour (Other than traditional wheat).
    I had a friend who has celiac disease so she was constantly having to experiment with alternates to wheat.
    Do you have any favorite alternates? Have you found that some gluten free flours work better for certain recipes and not so much for others?
    Would love to hear your thoughts 🙂

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    1. Hi Gwin. Thanks for the question! My favorite alternate flour is one by a local brand here called Bob’s Red Mill. You can buy their products online. They make a gluten free all-purpose flower that you can use in pizza dough or baking. That being said, it’s a little spendy. The generic brand of brown rice flour from Whole Foods worked perfect with the brownies although my guess its that it wouldn’t work well with pancakes or recipes where the dough has to rise. Almond flour, though expensive, works well with some cookies. I’m still in the experimental phase with GF baking. If anyone else wants to weigh in on it – please do. 🙂

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      1. Thanks for your thoughtful response on this.
        A good friend of mine tried making pancakes with chickpea flour and I just couldn’t!
        Granted, that was several years ago so it sounds like the industry has made a few leaps in this area.
        Thanks again Ellie 🙂

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    1. Hi Elise. Thank you for the question. Be sure to use Extra Light (not Extra Virgin) Olive Oil. The Extra Light is virtually tasteless but adds a lot of moisture to baked goods and is a healthier alternative to butter. I’ve never baked with pure olive oil but I’m sure it would taste stronger in the recipe.

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  21. 😏 I’ve followed you as your page is very inspiring.  I hope you do the same, as you may find mine the same, I practice naked cooking like jamie oliver, I’m conducting the half-blood princess project.

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