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!
Vicky says
Oh my! These look wonderful, it’s a shame they have eggs in because they would make the perfect Father’s Day treat for my husband! But I will make them for the rest of us and make him something equally as yummy!
Elana says
Vicky, here’s a link to my Egg-Free Recipes Page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Rachel Hall says
I will be making these but substituting coconut oil for the shortening…they look delectable!
Sharon says
These look delicious! Anyone tried baking stevia with these?
donna says
hi elana…sound great but can you use coconut oil or grape seed instead of the shortening? (or butter??) thanks
donna
Naomi says
Donna, see my comments. Yummy.
Meagan says
This is very different than what you’ve done before… Very interesting. 1 cup of palm sugar, I don’t know if I could do that. I bet dates would be a good addition…
Hope says
I love all of the ingredients for this recipe! Thank you, Hope
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Bethanie says
Kalyn, there are gluten free/sugar free chocolate chips. They’re made by Chocoperfection. They are sweetened with oligofructose and erythritol. Both are natural sweeteners derived from plants. They’re very tasty! I got them at my local health foods store.
Susan, while I’m not a fan of shortening, the kind Elana used was non-hydrogenated all vegetable shortening. Melted butter would work well in place or grapeseed oil.
I can’t wait to try these! Going to try sucanat for the palm sugar and 70% cocao bars instead of chips.
Pat @ Elegantly, Gluten-Free says
What an awesome combination of flavors!
Susan says
The shortening concerns me. Is there something natural that can be substituted? Coconut oil? Organic butter?
Naomi says
Susan, just did that, see my comments.
Carys says
If you look up the Spectrum Vegetable Oil the only ingredient is 100% Organic Expeller Pressed Palm Oil (which is derived from the fruit of the Oil Palm Tree). So in terms of shortenings, in my opinion this one is a reasonable option. http://www.spectrumorganics.com/?id=87