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!
Debra E says
My daughter and I made these today for the first time. She is diabetic so I cut the sugar in half and added a half teaspoon liquid stevia. This allowed each square to be 11 carbs each. We also put in 6 drops peppermint essential oil instead of the espresso. They are simply wonderful and the best almond flour recipe I have tasted! It’s really nice to be able to make special treats for her on occasion that are fairly reasonable on the carb count. Both my girls were so excited to have a square of these brownies!
Elana says
Debra, so glad to hear this is the best almond flour recipe you have tasted!!!
susan says
Delicous, Elana! Just made these and added some walnuts. So good!!! Levi’s excema is so bad that I am doing a 30 day test, gluten free. Will keep you posted!
Elana says
Thanks Susan! Please do :-)
Ann says
Yum. I always look for people’s substitutions, so here are mine: I subbed Kerrygold butter for the shortening, and added a bonus T of butter. I upped the coconut flour about .5 T. Xylitol for half the sugar, rapadura for the other half. They’re lovely, especially since I topped them with ganache!
I have a healthy sweet tooth, and even I could have dropped the sugar in these by about a fifth.
Thank you, Elana – it was my first time baking with a combo of coconut and almond flours.
Elana says
Ann, glad to hear these were lovely!
Lisa in Houston says
Just made this last night and served it at lunch today– instead of chips I did a semi sweet ghiradelli baking bar plus half a 100% cacao “”, and added a little agave syrup to sweeten it up a little more. Otherwise it was too the tee. It was my first time making a successful g-free baking good and my friend who has a severe gluten allergy loved it! And gluten issues aside, it was just a nice rich and fudgy brownie. Thanks for the recipe, I look forward to perusing your wonderful site!
Elana says
Lisa, thanks for letting us know this was a nice rich and fudgy brownie!
Aaron Angell says
Wow! These look absolutely amazing and I cannot wait to give these a try.
Elana says
Thanks Aaron!
Jen @ Finding Avocadoland says
Just made these tonight (minus the espresso), and they are beyond phenomenal. I documented the journey on my blog with delicious pictures to boot! Thanks :)
Elana says
Jen, so great to hear these were beyond phenomenal!
J says
Just made these last night and eating them cold today…in food heaven! Used organic maple syrup for sweetening and grapeseed oil and they came out fab. Thank you for an easy, yummy chocolate fix for those of us who are trying to avoid gluten/sugar!
Elana says
J, great to hear these took you to food heaven :-)
Tracey C. (SugarPunk) says
I divided a batch of these between two GF/DF friends, both of whom absolutely loved them (and inhaled them rather quickly). Thanks for such a great recipe! I did use regular sugar, regular shortening, and tapioca flour instead of coconut flour (for chewiness, and b/c I didn’t have coconut flour).
Elana says
Tracey, thanks for letting us know these were great!
Barbara says
One tablespoon ground flax seed soaked in 3 tablespoons of hot water for 5 minutes works as an egg substitute in baked goods. I’ve tried it with muffins with great success.
Elana says
Thanks Barbara, if you try it with this recipe please let us know if it works :-)
jen says
these look delicious!! does anyone have a suggestion for what to substitute the eggs for? we cannot eat eggs and i really want to try these!!!!
thanks for any suggestions.
Lucinda says
I’m not sure you can without changing the integrity of the recipe. I can’t eat eggs either and I’ve learned that if the recipe requires more than 2 eggs, it’s pretty tough to adapt but maybe someone out there has some great ideas.
Elana says
Jen, here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana