Six months ago I got hooked on coffee so in honour of my new found tastebuds and for all coffee lovers out there, I made these Gluten Free Chocolate Espresso Brownies.
My caffeine addiction started one weekend with Jesse and I strolling down to our local cafe to taste their signature iced coffee. I loved the iced coffee so much I thought I should see what their lattes were like. Now… we stroll down every Saturday for a latte.
Anyway, back to these Chocolate Espresso Brownies. They’re super moist and have the perfect ratio of chocolate and caffeine. If you’re a non-coffee drinker I promise you will also LOVE them! The double chocolate in these brownies is bound to win you over.
I also must credit Donna Hay and Nespresso for the original recipe I adapted to be Gluten Free!
Thanks for stopping by!
- 400 g dark chocolate, chopped
- 120 ml espresso coffee (I used 3 capsules of Nespresso's Ciocattino variation coffee with a hint of dark chocolate)
- 280 g unsalted butter, chopped
- 2 cups brown sugar
- 6 eggs
- 1 cup gluten free plain flour
- Dutch cocoa, for dusting
Preheat oven to 180°C and line a 20cm x 30cm tin with baking paper.
Place the prepared coffee, butter and half of the chocolate in a small saucepan over low heat and stir until melted. Allow to cool slightly.
Place the sugar, eggs and flour in a bowl with chocolate coffee mixture and mix to combine. Stir through the remaining chocolate pieces and pour the mixture into the tray.
Bake for 30 minutes or until cooked (as tested with a skewer). Cool in tin, dust with cocoa if desired and cut into squares then serve.
Here's the link to the coffee I used: https://www.nespresso.com/au/en/order/capsules/ciocattino-coffee-capsule