Gluten Free Chocolate Espresso Brownies
Gluten Free Chocolate Espresso Brownies
Cook Time
30 mins
Servings: 16 brownies
  • 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
  1. Preheat oven to 180°C and line a 20cm x 30cm tin with baking paper.
  2. 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.
  3. 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.

  4. 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.
Recipe Notes

Here's the link to the coffee I used: