This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar.
EXPRESSO BROWNIES
Yield: 12 brownies Prep Time: 10 minutes Bake Time: 25-30 min
Ingredients:
¾ cup brown rice flour
¾ cup gluten free all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 teaspoon baking powder
Pinch of fine sea salt
1 ½ cups maple sugar
1 cup unsweetened vanilla almond milk
1 tsp. instant espresso dissolved in 1/2 cup hot water*
½ cup extra light tasting olive oil**
Powdered sugar (optional)
Directions:
1. Preheat oven to 325 degrees F. Spray a 9” square baking pan with non-stick oil.
2. Over a large bowl, sift together the brown rice flour, GF all-purpose flour, and unsweetened cocoa powder with the baking soda and baking powder. Stir in the maple sugar and a pinch of fine sea salt.
3. In a separate medium-sized bowl, mix the wet ingredients. Add the wet ingredients to the dry mixture and stir until the batter is smooth.
4. Pour the batter into the baking pan, and bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean. Let the pan completely cool on a wire rack before dusting the brownies with powdered sugar and cutting into squares.
Enjoy!
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.
These brownies look Amazing!!
LikeLiked by 3 people
Thank you Archana!
LikeLike
Looks so delicious!
LikeLiked by 2 people
Hi Payel. I’m happy you like it!
LikeLiked by 1 person
Ellie, I could nibble on one of these right now! 🍓
LikeLiked by 1 person
Just like I was dying to try the pumpkin roll that you made on your blog. 🙂
LikeLiked by 1 person
Ahhh. A trade, perhaps. lol
If only there was an app for that. 🍓
LikeLiked by 1 person
Right? 😉 At least I have the recipe now.
LikeLiked by 1 person
True. Me, too. And bonus points for gluten-free. 🌟✨💫
LikeLiked by 1 person
Do you think that the same amount of proper espresso, not instant, would be too overwhelming?
LikeLiked by 2 people
Hi Eva. It would probably taste even better! Just dilute it with a little water.
LikeLiked by 1 person
Thanks 😉
LikeLiked by 1 person
This brownies sounds absolutely delicious!!
LikeLike
These look amazing! Next on my to-do list 😀
LikeLiked by 2 people
Hi Iulia. I’m glad you liked it. Although nothing can compare to the sweets on your blog. Bakes & Blooms is one of my favorites 🙂
LikeLiked by 1 person
Thank you, Ellie! That means a lot 🙂
LikeLike
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!!!
LikeLiked by 1 person
Hi Tatjana. Thank you for the suggestions. I’ll be sure to give buckwheat and rice flour a try. I’m new to GF baking and any tips are greatly appreciated 🙂
LikeLike
looks delicious!!
LikeLiked by 1 person
Thank you!
LikeLiked by 1 person
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 🙂
LikeLiked by 1 person
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. 🙂
LikeLiked by 1 person
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 🙂
LikeLiked by 1 person
Lol. I’ve heard of using chickpea flour for pancakes. I don’t think I could go there either. 🙂
LikeLike
These sound wonderful! Coffee and chocolate is such a great flavour combo!
LikeLiked by 1 person
I agree. 🙂 I absolutely love espresso with anything chocolate.
LikeLiked by 1 person
mmm. . . the brownies look wonderful.
LikeLiked by 1 person
Thank you Sheryl. I’m glad you approve. 🙂
LikeLike
This looks delicious! I hope you’re all set for the Xmas Holidays and hope you have a lovely time! x
LikeLiked by 1 person
Oh, thank you Wendy. You too! I’m having a lot of fun following your blog. I love your positive attitude.
LikeLiked by 1 person
Waw, your healthy espresso brownies look to die for,…..I love that there isn’t any butter in them!
Enjoying them guilt-free. Mmmmmmmmmmmmm!
LikeLiked by 1 person
Hi Sophie. Thanks. After I at 3 of them, they became a little less guilt free 😉
LikeLiked by 1 person
hahahahahahaha!
LikeLiked by 1 person
Yummy!
LikeLiked by 1 person
Hi Rashmi. I’m happy you liked it. 🙂
LikeLike
Chocolate and expresso-a match made in heaven! Can’t wait to make these!
LikeLiked by 1 person
Thank you Debbie. I love your blog, and all the healthy food tips. It will be fun to follow.
LikeLiked by 1 person
Oooh these sound so lovely! Definitely one to try 😀
http://www.seafogg.co.uk
LikeLiked by 1 person
I’m happy you like them. Thanks for stopping by.
LikeLike
These brownies look absolutely delicious! Thank you for sharing this recipe. Is there a distinct taste of olive oil when eating them?
LikeLiked by 1 person
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.
LikeLike
Mmmm… We are always looking for a great gluten free brownie recipe 🙂
LikeLiked by 1 person
You can’t go wrong with brownies 🙂 Thanks for stopping by!
LikeLiked by 1 person
Oh wow they look insane
LikeLiked by 1 person
Thank you. They were delicious 🙂
LikeLike
😏 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.
LikeLiked by 1 person
Hi. I absolutely love Jamie Oliver and will be following your blog. You have a lot of fun ideas 🙂
LikeLiked by 1 person