Espresso Brownies Gluten Free Recipe

Gluten Free Espresso Brownies are brownies taken to a whole new taste level.  Moist and packed with chocolate goodness. 

I need to make a disclaimer of sorts.

I think I am a kind person, a nice person, someone that is a good friend.
I will lend you just about anything in my possession.
You see a pen on my desk, you can use it. You need to borrow a necklace, fine.  I have a scarf you like, you may certainly use it and return it.  Need a meal or someone to hang out with..look no further.

However, there are a few things that will set me off.

If you touch my coffee, I WILL hurt you.
If you use the last of the coffee grounds and do not let me know they need to be replenished, you better pack your bags and leave the area, if not the state!

Believe me, if you ask me how I take my coffee, I will tell you: Seriously, very seriously.

So when I started seeing recipes using espresso, it was a no brainer.  Anything (well almost anything) HAS to be better if espresso is in it! Right?

And Gluten Free Espresso Brownies??!

BE. STILL. MY. HEART.  Are you kidding me?  Espresso AND chocolate, how could I go wrong? Well, other than consuming the entire pan, alone, over a 3 hour period and staying up all night, but that is another story.

Y’all, these have got to be THE most moist, packed full of chocolate goodness contained in a brownie that you will ever find.  AND to improve upon that (as if you could) they are Gluten Free.

The only problem I had with this recipe?  I did not plan on doubling the recipe the first time and I should have.

If you love espresso, if you love dessert, if you love chocolate then this Gluten Free Espresso Brownie recipe is a must for your recipe collection.

You need to make these soon and enjoy some espresso goodness wrapped in moist chocolate in the form of a brownie.. or two or three.

Espresso Brownies Gluten Free Recipe

 

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Author: lets be yummy

Ingredients

• 8 Tablespoons (1 stick) unsalted butter
• 6 ounces Enjoy Life semi-sweet chocolate chips or your favorite chocolate chips
• ¾ cup packed light brown sugar
• ¾ cup sugar
• 3 large eggs
• 1½ teaspoon gf vanilla extract
• ½ teaspoon salt
• ½ cup buttermilk*
• 2 Tablespoons instant espresso powder
• ¾ cup Pamela's Artisan Flour Blend

Instructions

1. Preheat over to 350 degrees.
2. Grease an 8 inch square metal baking pan.
3. In a small saucepan, melt butter over medium heat.
4. Remove pan from heat and stir in chocolate until melted and smooth.
5. Let cool.
6. In a large bowl, whisk together sugars, eggs, vanilla and salt until smooth.
7. Stir in cooled chocolate mixture and buttermilk.
8. Combine flour and instant espresso.
9. Stir flour mixture into wet ingredients until just combined.
10. Pour batter in to greased baking pan.
11. Bake 35 to 45 minutes until a toothpick inserted into brownies comes out clean.
12. Transfer pan to a rack and let cool completely.

Notes

*Pour ½ Tablespoon of vinegar in a ½ cup measuring cup. Fill until it reaches ½ cup with almond milk or any non dairy milk.

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