- Gluten-free chocolate espresso brownies
Summary: This is a brownie for grown-ups – rich in chocolate and espresso.
Ingredients
- 1 1/2 cups chocolate chips (gluten free/dairy free by Enjoy Life)
- 2 ounces dark chocolate, chopped
- ½ cup butter (or Earth Balance Buttery Sticks)
- 1 ½ cups The Pure Pantry All Purpose Baking Mix
- 3 tablespoons cocoa powder
- ½ t. baking powder
- 2 tablespoons instant espresso
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped hazelnuts (optional)
Instructions
Preheat oven to 350F.
Place both chocolates and butter in a double boiler on medium heat and stir until smooth. Remove from heat. In a large bowl combine baking mix, cocoa powder, baking powder and espresso powder. In a mixing bowl fitted with a paddle attachment mix sugar with egg and vanilla on high until well blended, about 2 minutes. Turn off mixer and add melted chocolate. Blend on low for about 2 minutes. Add flour mixture and blend on low until combined. Stir in optional hazelnuts.
Pour mixture into am 11 x 7 inch non-stick baking pan and bake for 30-35 minutes, or until toothpick inserted 2 inches from side comes out clean. Cool completely – this is very important. If you do not cool completely, brownies will fall apart. Once cooled, cut into squares.
