Espresso Fudge Brownies

June 14, 2011
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Ingredients
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While my husband loves all of my gluten-free chocolate dessert recipes, these Espresso Fudge Brownies are his fave. He left a special love note for me late last night after eating them to tell me how incredible they are. Fans are raving about this recipe too!

You can whip this simple one-pot brownie recipe up in a jiffy. What I love about this dessert is that it’s so easy to make, I can have it prepared in less time than it takes to pre-heat the oven. I also like the easy one pot clean-up that comes along with making these brownies, which many people are saying are my best ever!

In addition to gluten-free, I made these brownies dairy-free recipe for those of you who have dairy allergies. I know you’ll love them as much as we do!

Ingredients
Serves:
16brownies
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Instructions
  1. Melt chocolate in a saucepan over very low heat
  2. Add shortening and stir until completely dissolved
  3. Stir in ground espresso and remove from heat
  4. Blend in eggs, coconut sugar, vanilla, and salt to mixture in pan using a hand blender
  5. Blend in almond flour and coconut flour
  6. Pour into a greased 8 x 8 inch baking dish
  7. Bake at 350°F for 25-30 minutes
  8. Remove from oven and cool for 1 hour
  9. Serve

This recipe is based on one from the Cook’s Illustrated website. When I saw their amazing recipe for Triple Chocolate Espresso Brownies I knew I had to create my own high-protein, gluten-free version.

Here are some of my other easy gluten-free brownie recipes for you!

Nutrition
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174 responses to “Espresso Fudge Brownies”

  1. Hi Elana!
    I just wanted to let you know that I needed to print a new copy of the espresso fudge brownie recipe as my other one is quite messy. I noticed the date when you posted this and realized that I have made these about once a month since the week you posted in 2011. This is the only recipe for brownies I will ever make again! It is always consistent and yummy. Thank you for being a pioneer in the paleo world of cooking! My whole family thanks you!

    Reply

    • Wendy, I’m so glad that I’ve been an integral part of your brownie making process since 2011! I love your comment :-)

      Reply

  2. I made these for a Hannukah partyyesterday, but with Sumatra coffee beans and hazelnut flour. They came out of the oven beautifully, and were dense and so fudgy like a brownie should be. I am such a chocoholic but all I needed was one brownie to cinch that craving.

    Reply

    • Hannah, I’m so happy to hear that these brownies satisfied your chocolate craving and turned out beautifully!

      Reply

  3. It tastes amazing! I substituted coconut oil for shortening and instant coffee for ground espresso, as well as decreasing coconut sugar to 3/4 cup, and it turned out great- smooth and delectable, and a perfect blend of coffee and chocolate!

    Reply

  5. I substituted coconut oil for the shortening, almond meal in place of almond flour, and omitted the espresso. They are VERY good! I think next time I will used half coconut sugar and half maple syrup…or maybe all maple, not sure how I feel about coconut sugar yet (Nutritionally. Taste-wise, it’s great!)

    Reply

  6. These are fantastic! I couldn’t figure out why my husband was being so nice on Saturday morning until I realized the print-out of this recipe was sitting on my recipe stand front and center. ha, ha! He asked me later if this was the next thing I was going to bake so yep, he’d definitely noticed the recipe! Chocolate and espresso are his FAVORITE things in the world! I finally got around to making these tonight and the kids remarked that they taste exactly like the brownies I used to make – when I used to bake with gluten/grains! Thanks for yet another GREAT recipe!

    Reply

  8. I love these but I did make some changes. Used 1/2 + 2 T almond flour and only 1/3 c. + 1 T coconut sugar. So good with a cup of coffee or ice cream on top.

    Reply

  9. I want to try this recipe, but have a quick questions… In Step 4 where you blend lend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer, do you blend the eggs while the chocolate is still hot or you let it cool first?

    Thanks.

    Reply

  10. These brownies look amazing! I cannot wait to try these. Although maybe not recommended for the health factor of this dessert, I think I might have to make sure they are warm and add a scoop of vanilla ice cream to the top :) Thanks for sharing this recipe!

    Reply
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