It’s been awhile since I made these GF Espresso Double Chocolate Brownies, when I got a lot of feedback from some very keen & eager samplers! With Valentine’s Day fast approaching my thoughts naturally turn to sweets, desserts (not that I need an excuse..!) and most notably, chocolate. I decided to take the feedback, included my own, and come up with another adaptation. A few tweaks, if you will, for an ultimate gooey brownie. It also happens to be gluten free.
Do most people know that brownies are a one
dish… make that one pot recipe…?
It doesn’t get much easier!
The changes I made…?
- Subbing in brown sugar for some of the white; just like in cookies, they help to ensure softness – or in this case, gooey-ness! And they add to the taste.
- I also increased the amount of espresso (chocolate + coffee = best mates)
- I added the cocoa & espresso powders when the mix was warm – to start to activate the flavours (much like heating spices in hot oil when cooking!)
With the scent of warm chocolate & coffee wafting up during mixing….
… it was a sign of good things to come!
Edible Chocolate Valentine, anyone…?