Espresso Brownies Gluten Free Recipe
- 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
- Preheat over to 350 degrees.
- Grease an 8 inch square metal baking pan.
- In a small saucepan, melt butter over medium heat.
- Remove pan from heat and stir in chocolate until melted and smooth.
- Let cool.
- In a large bowl, whisk together sugars, eggs, vanilla and salt until smooth.
- Stir in cooled chocolate mixture and buttermilk.
- Combine flour and instant espresso.
- Stir flour mixture into wet ingredients until just combined.
- Pour batter in to greased baking pan.
- Bake 35 to 45 minutes until a toothpick inserted into brownies comes out clean.
- Transfer pan to a rack and let cool completely.
*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.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2015/06/26/espresso-brownies-gluten-free/
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