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!
Blue Bigfoot Media says
these things look so moist and dense – the perfect brownie. definitely trying these out. Thanks!
Elana says
Thanks!
Kelly says
WOW! I used coconut oil instead of the shortening (because I couldn’t find any) and they turned out amazing!!!
Elana says
Kelly, great to hear these were amazing!
vajra says
Not a big fan of chocolate desserts, went for this brownie mostly to make my boyfriend happy. Also, this is my first cooking from Elana’s recipies, although I’ve been ‘shopping around’ for quite a while.
Replaced coconut sugar with xylitol. Didn’t have vegan shortening, so used coconut oil. Used cooking chocolate and a bit of chocolate powder as didn’t have chocolate drops. Also used whatever salt I have.
Besides, didn’t have the described baking dish (just realised in the middle of the prep), used a loaf tin instead. For that reason it was at least 2 times thicker, so baked the brownie for about 50 min at a slightly lower heat (about 150 degrees celsius).
The brownie came out nice just about half an hour ago. Maybe a bit more solid than in the photo and slightly too chocolatey (probably because of the 100% cooking chocolate) for my palate but still enjoyable. Can’t wait to see what my boyfriend is gonna say :)
Thanks Elana for the tasty website and incredible cooking ideas!
Elana says
Thanks Vajra! Glad you enjoyed :-)
pamela gaskell says
is there a difference between ground almonds and almond flour? If there is, would this recipe work as well with the ground almonds?
Elana says
Pamela, yes there is. Here’s more on that for you:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Peggy says
Decaf espresso beans are a great idea when feeding a bunch of already energetic boys! Can’t wait to try these.
Elana says
Thanks Peggy!
Tyler Cain says
These were incredible! I took them to my CrossFit gym anniversary party and they were a hit!
Great recipe!
Elana says
Tyler, glad to know these were an incredible hit at your CrossFit party!
Amanda says
Yummy, thank you for this recipe! I went on a bit of a baking spree and made these tonight. I used 2 squares of Bakers unsweetened chocolate instead of the chips, and 1 cup of erythritol plus a tsp. of Stevia glycerite. I also used one packet of Starbucks VIA instead of the ground espresso beans. Also used butter instead of the shortening.
They turned out wonderfully and my kids can’t wait for a treat in their lunch tomorrow! Thank you!
Elana says
You’re welcome Amanda! Glad they were wonderful!
Erin says
What could you use besides almond flour?im making these for someone who has a nut allergy. Thx
Elana says
Erin, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Gosia says
Dear Elana,
I love your blog and inspiring recipes and I have been trying few of them.
I seem to have problem with coconut flour in my cupcakes,the base is always kind of soggy (and if I bake them longer then the top becomes too dry)and smells of eggs. I follow the recipes..Could it be cause I am using coconut flour made by myself?
Would you have any recommendations?
Thank you for writing this blog^_^
Kind Regards
Elana says
Gosia, yes, that’s exactly the issue. For the best results use one of the brands of coconut flour that I recommend on this page:
https://elanaspantry.com/ingredients/coconut-flour/
Enjoy!
Elana
Jenna says
Wow! I never knew going grain and sugar free could taste so good! Your website has truly given me the inspiration to go wheat (and grain) free to heal horrible excema.
Thank you so much Elana! You rock!
Elana says
Thanks Jenna, I’m so happy we are on this healing journey together!