Ultimate Gooey Gluten Free Espresso Double Chocolate Brownies 2

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…?

  1. 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.
  2. I also increased the amount of espresso (chocolate + coffee = best mates)
  3. 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!)

The result…?

With the scent of warm chocolate & coffee wafting up during mixing….


… it was a sign of good things to come!

Edible Chocolate Valentine, anyone…?


Ultimate Gooey Gluten Free Espresso Double Chocolate Brownies
This gluten free recipe, adapted from Club House makes a very thin & rich batter, with the espresso powder enhancing the chocolate. Use an 8x8” pan, or equivalent in mini pans - like these heart shaped for Valentine’s Day!
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Total Time
30 min
Total Time
30 min
  1. 2 oz/60 grams 70% dark chocolate
  2. 1/3 cup unsalted butter
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar, lightly packed
  5. 2 TBSP dark cocoa powder
  6. 1 TBSP instant espresso powder
  7. 2 eggs, at room temperature
  8. 1 tsp vanilla extract (use GF)
  9. 1/2 cup potato starch
  10. 1/4 tsp salt
  11. 1/2 tsp gluten free baking powder
  12. extras: 1/2 cup chocolate chips, 1/2 cup toasted & chopped walnuts
  13. or top with chocolate frosting
  1. Preheat your oven to 350°
  2. Using 2 - 3” mini heart shaped baking pans, spray about 10 of them and set on a baking sheet pan (you want close to the equivalent of an 8x8” baking pan.)
  3. In a heavy bottomed medium saucepan over very low heat, melt the chocolate and butter.
  4. Remove from heat, stir in sugars, cocoa & espresso powder and let stand for 5 minutes, to cool down.
  5. To the cooled chocolate mix, beat in the eggs, one at a time.
  6. Sift in the starch, baking powder & salt
  7. Add chocolate chips or nuts if using.
  8. Pour into the prepared mini pans - filling no more than half full (use a measuring cup or jug with a pouring spout!)
  9. Bake for approx. 12 - 14 minutes, until just set in the center.
  10. Let cool; they will settle in the middle, remaining soft & gooey.
  11. Top with sifted icing sugar, chocolate frosting, or as desired.
  1. *Perfect for your special occasion, use any shape of mini/disposable pan - just be sure to spray them well!
Adapted from Club House
Adapted from Club House
farm girl city chef http://www.farmgirlcitychef.com/

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