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!
Amanda says
Wow, these are definitely my favorite of Elana’s 3 brownie recipes – totally decadent and fudgy, not cakey, yum!
Elana says
Amanda, so glad to hear these are your favorite!
Ashley says
Elana,
I love your recipes…thank you so much for sharing! I made the coconut almond bars last week and they were amazing. : )
I have a recipe I love called chicken paprika and it is served over spaetzle, which I also love. Do you have any suggestions about how one would go about making coconut flour spaetzle? Or is that an idea doomed to failure?
Thanks!
Elana says
I will add that to my list of requests Ashley :-)
AC Leming says
I substituted Neutella for all of the palm sugar and they were delicious! I melted it in with the chocolate chips. Yummy!
Elana says
AC, thanks for letting us know these were delicious!
Michelle says
Congratulations on having one of your recipes featured on the back cover of “Healthmonitor’s” spring Allergies & Asthma publication.
I was at the allergist’s early yesterday morning, leafing through the booklet, and thought the Eggplant Parmesan photo looked tantalizingly familiar. I was so happy to see your work out and about in the world.
Elana says
Thanks Michelle!
Kate @ Fit for Real Life says
Beautiful! I’ve been writing gluten-free blogs for a long time, and just recently went Paleo, thus removing ALL grains from diet, as well as dairy, so that eliminates most of the recipes out there. Not this one though!! And my fave things! Espresso & chocolate! I can’t wait to try this! THANKS!
Elana says
Thanks Kate!
June says
These sound absolutely delicious. I love anything that tastes like it has coffee in it. My husband will love these, but with the espresso, I’ll just hide them in the evening, and let him take one for lunch!
I’m happy to see recipes with palm sugar, although I have to say I’ve been so glad to have recipes with agave in them. Not sure if my local food co-op has palm sugar. I’ll check it out.
Please don’t stop making things with agave though!
Elana says
Thanks June!
Carol Baldridge says
You noted in your new cupcake book that you can’t free the stuff with coconut flour. Does this also apply to the recipes that are mostly almond flour and have a couple of tablespoons of coconut flour? I just made the strawberry cupcakes and the cinnamon struesel cupcakes. AWESOME!
Elana says
Carol, I haven’t tried that so not sure. Glad to hear that the cinnamon struesel cupcakes were AWESOME!
Jen @ keepitsimplefoods says
Yes please! I’ll take a pan of these! :)
Elana says
Thanks Jen!
Noel says
These look divine!
I’m a honey-user, so my one sadness when you don’t use agave is that I become lost as to how I will use my chosen liquid sweetener in the recipe.
One of my favorite things about your recipes has been that I always know I have the ingredients on hand — almond flour, oil & liquid sweetener.
But I will adapt.
We all must change and grow and experiment.
Thank you for sharing so many of your culinary successes with us.
You help make my family’s gluten-free world so much nicer.
: )
Noel
meaghan says
Agave had a pretty big following for a while, however, as research has been done, it’s really not that much better than HFCS. It’s not natural, high processed, and EXTREMELY high in fructose. There is some truth to sugar=sugar, but I do believe there are better options.
Candace says
I also bake w/honey & just substitute 1 to 1 for agave syrup. If the recipe calls for 1 cup of agave, I use 1 cup of honey. Haven’t had a failure yet! Good luck! :)))
Megan says
Hi Elana!
Instead of palm sugar, try using stevia in more recipes?
I highly recommend Body Ecology’s stevia.
Donna Gates was actually a pioneer who brought stevia to States (it was big in Japan). Much of her work is with those who have gluten sensitivity, ADHD, and autism spectrum.
Sugar, whether palm or agave, still contains fructose. Evidence- from peer reviewed scientific journals and MDs- is pointing out more frequently that fructose is at the root of childhood obesity, diabetes type 2, inflammation etc. Plus, ADHD, autism spectrum, and autoimmune conditions are so becoming common!
I have learned that gluten is *not* the only culprit! Fructose plays a role as well.
If you’re going to go GF, why not look into alternative sweeteners?
Body Ecology is a great place to learn about all this. I loooove Body Ecology because they emphasize nutrient dense, unprocessed foods and the *wide* range of health benefits found in fermented foods.
I always enjoy your posts, so I thought I would let you know :) Thanks for the amazing recipes!
Naomi says
Megan,
Can you use it for baking for real? I have not had luck with any form of Stevia I’ve tried so far once heated. You promise it works? Is yummy, not bitter, really tastes sweet?
Naomi
Rachel H says
It is difficulot to bake with stvia alone. It does replace the bulk and structure of sugar, nor does it produce the same texture.
It can be useful to *reduce* sugar, but will NOT work in most recipes.
Especially when we bake gluten free, sugars are pretty important for texture and structure.
I use a combination of PolyDextrose and Splenda, which produces fairly good results, but Elana does more natural methods.
I will probably sub some of the palm sugar for PolyD.
http://store.honeyvillegrain.com/polydextrose5lb.aspx
Rachel H says
“It does replace the bulk and structure of sugar, nor does it produce the same texture.”
That should be “It does NOT replace the bulk and structure of sugar, nor does it produce the same texture.”
Sharon says
NuNaturals Baking Stevia – More Fiber Blend is GF and made in the USA. I sub it for sugar in many recipes with success. You sub it cup for cup. I get mine from http://www.iherb.com for the best price.
Nichole H says
There are those of us who are sensitive to Stevia as well. If I eat something with Stevia or inulin or chickory root, my gut reacts with a gluten-like response. There is not a perfect sweetener on the planet. Thank goodness that we have so many to choose from!