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!
Espresso Fudge Brownies
Ingredients
- 1 cup chocolate chips
- ¼ cup palm shortening
- 1½ teaspoons organic decaf coffee beans, espresso grind
- 4 large eggs
- 1 cup coconut sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon celtic sea salt
- ½ cup blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
Instructions
- Melt chocolate in a saucepan over very low heat
- Add shortening and stir until completely dissolved
- Stir in ground espresso and remove from heat
- Blend in eggs, coconut sugar, vanilla, and salt to mixture in pan using a hand blender
- Blend in almond flour and coconut flour
- Pour into a greased 8 x 8 inch baking dish
- Bake at 350°F for 25-30 minutes
- Remove from oven and cool for 1 hour
- 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!
andrea says
these look perfect…my dad will love these for fathers day!
Shirley @ gfe says
Exquisite, Elana! Thank you, dear. :-)
xo,
Shirley
Tamara says
I will definitely be making these! On a separate, but somewhat related note : I just checked out your Almond Flour cookbook and made the basic biscuits. I cannot tell you how amazing these are !!!!!!!!! I have never baked/cooked with almond flour but will be from now on! I just recently was told to avoid gluten/wheat and am so pleased to have found out about almond flour from you!! I cannot wait to cook through your cookbook. I will be making these brownies for my children’s play date this week.
Kalyn says
Does anyone know of a gluten free, sugar free chocolate chip? If only a company would develop some made with coconut sugar and esthero, now there’s a niche that hasn’t been filled yet.
Naomi says
Meant to reply to the comment after mine. Sorry for all the posts. :( See my notes on no sugar.https://elanaspantry.com/espresso-fudge-brownies/?replytocom=44646#comments
Sara Jean says
http://www.ycchocolate.com/shop.html
I buy sugar free, GF choc from this company. It’s WAY good.
Rachel H says
What is esthero? Other than a singer/songwriter, I mean.
Naomi says
Elana, I really was not supposed to be making brownies at this very moment in time! LOL!
Doing substitutions for Leaky Gut/Candida and ingredients on hand, here’s what’s baking in my oven right now (and oh man, the batter is don’t share with the kids lick the bowl good):
3 squares unsweetened dark chocolate
¼ cup coconut oil
1 ½ teaspoons decaf finely ground espresso beans
4 eggs
1 cup xylitol
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt
½ cup blanched almond flour
2 tablespoons coconut flour
Naomi says
Calories very roughly 250 if 9 servings.
Susan says
Wow Naomi – how did they turn out? I too want substituting for some of the ingredients – yours looks healthier.
Susan
Naomi says
YUMMY with my subs. Very moist.
Debbie says
Is your “dark” chocolate unsweetened? Looks great!
Elana says
Debbie, if you click on the green text that says “chocolate” in the ingredients portion of the recipe you will be given that info :-)
Mia says
These look great! Thank you for another wonderful recipe!
paisleyapron says
Wow, you’re are making my sweet tooth extra happy this week! I tried the Almond Joy Bars and my family scarfed them…now onto the brownies. Excellent way to make friends around here. Thanks for such nice, healthful recipes.
Carla Hugo says
Do you have tips on using Agave in your recipes when you offer alternative sweeteners? How can it be substituted for palm sugar?
me.you.key says
I made these brownies yesterday and substituted 1/2 cup of Agave for the palm sugar and it turned out great. It was plenty sweet for my taste.
Johanna says
Thanks for I was wondering the same I want to make these now but don’t have any palm sugar in the house.
Sue K says
Will these work without the espresso beans?
Carys says
I made them yesterday and followed the recipe but without the espresso and they came out really really well! Hope they work for you too!