Gluten Free Chocolate Espresso Brownies

Gluten-free chocolate espresso brownies
Gluten-free chocolate espresso brownies

 Summary: This is a brownie for grown-ups – rich in chocolate and espresso.


  • 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)


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.

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