Gluten Free Espresso Double Chocolate Brownies 8


 

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In little more than an hour from start to finish, I can’t think of a more uncomplicated way to home-made chocolate-y goodness! Everyone loves brownies and this gluten free version is as tasty as any brownie I’ve ever had.

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Take care when melting the chocolate and butter; remove the pot as soon as both are melted. If you overheat it, you’ll just have to wait longer for it to cool down (and you don’t want to burn it!)

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If you don’t have parchment paper to line the pan – use foil. You’ll be able to lift out the entire piece – for easier decorating & cutting.

IMG_20151003_132232As with any brownie, be sure to not over-bake; I think it’s even more important with the ever-so-slightly different texture of gluten free. Some will enjoy the relative crispy-ness of the corners, and others will enjoy the softer center. Most… I believe will enjoy both!

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Add chopped walnuts instead of chocolate chips if that’s your thing, or, use white chocolate chips for a little colour contrast. Whatever you add, everyone will enjoy the pleasing texture and deep taste of chocolate – especially those living gluten free.

Gluten Free Espresso Double Chocolate Brownies
Yields 16
This recipe, adapted from Club House makes a thin, dark and not too sweet batter, with the espresso powder enhancing the chocolate; after all, chocolate and coffee are bezzie mates.
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 2 oz/60 grams 70% dark chocolate
  2. 1/3 cup unsalted butter
  3. 1 cup white sugar
  4. 1 tsp espresso powder
  5. 2 eggs, at room temperature
  6. 1 tsp vanilla extract
  7. 1/2 cup potato starch
  8. 1/2 tsp gluten free baking powder
  9. 1/4 tsp salt
  10. 1/2 cup chocolate chips, your favourite
  11. 2 tsp icing sugar, to decorate
Instructions
  1. Grease and line an 8” square baking pan with parchment paper - leaving an overhang for easy removal.
  2. In a heavy bottomed medium saucepan over very low heat, melt the chocolate and butter.
  3. Remove from heat, stir in sugar & espresso powder and let stand for 5 minutes - to cool down.
  4. While the chocolate is cooling down, in a separate bowl stir together the potato starch, baking powder & salt, and set aside.
  5. To the cooled chocolate, beat in the eggs, one at a time.
  6. Stir in the starch mixture, then pour into the prepared pan and sprinkle on the chocolate chips.
  7. Bake for approx. 20 - 25 minutes, until just set in the center; let cool in pan.
  8. Using overhang, carefully lift out the entire piece, sift the icing sugar over top and cut into squares.
Notes
  1. *For a more pronounced coffee flavour, use 2 teaspoons of espresso powder.
farm girl city chef http://www.farmgirlcitychef.com/

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