Rich gluten-free brownies with a dreamy espresso frosting.
This post may contain affiliate links.
This is for the brownie lover who wants to elevate their brownie recipe just a bit. These gluten-free brownies with espresso frosting are rich, fudgy, and packed with deep chocolate flavor, making them the ultimate dessert for chocolate and coffee lovers alike. This is the perfect brownie recipe for holidays, dinner parties, or when you want to indulge at home. If you are interested in a more simple brownie recipe these Rich Fudgy Brownies are going to be your next go to recipe.
Ingredients
Butter – Use unsalted butter, you will need a 1/2 cup
Sugar – Granulated white sugar
Light Brown Sugar – For extra sweetness, moisture, and flavor
Eggs – 2 large eggs
Vanilla Extract – For flavor
Cocoa Powder – Unsweetened
Flour – Regular all-purpose or gluten-free all-purpose flour I like the Primal Palate Gluten-Free All-Purpose Flour
Espresso Powder – For enhanced flavor
Salt – Use fine sea salt
Baking Powder – To give rise to the brownies
Semi-Sweet Chocolate Chips
Toffee Bits – I use the Health Milk Chocolate English Toffee Bits. They have two different kinds, one with the milk chocolate and one without, make sure it has the milk chocolate in it.
Espresso Frosting
Espresso Powder – For the coffee flavor
Water
Vanilla Extract
Powdered Sugar
Butter – Softened you will need 1 tbsp
Instructions
Preheat oven to 350F.
Line an 8×8 inch square baking pan with parchment paper or grease the pan.
In a medium sized sauce pan melt the butter. Once the butter is completely melted remove the pan from stovetop and cool for 5 min. Or you can microwave the butter in a medium sized bowl.
Once butter is cooled add both sugars, vanilla extract, and eggs. Mix well.
Add cocoa powder, flour, salt, 1 tsp espresso powder, and baking powder to a second bowl. Whisk well until there are no clumps then add the dry ingredients to the butter/sugar mixture and mix well.
Gently fold in chocolate chips and toffee bits.
Spread the batter into the baking pan and bake 25-30 min or until a tester inserted in the center comes out clean.
Cool the brownies completely.
Once the brownies have cooled, dissolve 2 teaspoons of espresso powder into the 2 tablespoons of water in a medium bowl.
Whisk in the vanilla extract.
Add the powdered sugar and the softened butter and whisk until smooth. The butter will melt into the mixture.
With the brownies still in the pan pour the espresso glaze over the brownies.
Loosely cover the brownies with plastic wrap careful not to let the plastic wrap touch the glaze.
Refrigerate until the glaze is set about 30 minutes.
Remove from the refrigerator and cut the brownies into pieces.
Recipe Tips
- Make sure the toffee bits have a chocolate coating to them
- Cut into smaller squares for more servings.
Storage
Store brownies covered in the refrigerator for up to 3 days. Remove and let them come to room temperature before serving.
Gluten-Free Brownies With Espresso Frosting
Ingredients
- 1/2 cup Butter Unsalted
- 1/2 cup Granulated White Sugar
- 1/2 cup Light Brown Sugar
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1/3 cup Cocoa Powder Unsweetened
- 1/2 cup Gluten-Free All-Purpose Flour – Primal Palate or all purpose flour
- 1 tsp Espresso Powder
- 1/4 tsp Salt (use regular fine sea salt)
- 1/4 tsp Baking Powder
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heath Milk Chocolate English Toffee Bits Make sure the toffee bits have chocolate on them
Espresso Frosting
- 2 tsp Espresso Powder
- 2 Tbsp Water
- 1 tsp Pure Vanilla Extract
- 1 1/2 cup Powdered Sugar
- 1 Tbsp Butter Unsalted, softened to room temperature
Instructions
- Preheat the oven to 350F.
- Line an 8×8 inch square baking pan with parchment paper or grease the pan.
- In a medium sized sauce pan melt the butter. Once the butter is completely melted remove the pan from stovetop and cool for 5 min. Or you can microwave the butter in a medium sized bowl.
- Once butter is cooled add both sugars, vanilla extract, and eggs. Mix well.
- Add cocoa powder, flour, salt, 1 tsp espresso powder, and baking powder to a second bowl. Whisk well until there are no clumps then add the dry ingredients to the butter/sugar mixture and mix well.
- Gently fold in chocolate chips and toffee bits.
- Spread the batter into the baking pan and bake 25-30 min or until a tester inserted in the center comes out clean.
- Cool the brownies completely.
- Once the brownies have cooled, dissolve 2 teaspoons of espresso powder into the 2 tablespoons of water in a medium bowl.
- Whisk in the vanilla extract.
- Add the powdered sugar and the softened butter and whisk until smooth. The butter will melt into the mixture.
- With the brownies still in the pan pour the espresso glaze over the brownies.
- Loosely cover the brownies with plastic wrap careful not to let the plastic wrap touch the glaze.
- Refrigerate until the glaze is set about 30 minutes.
- Remove from the refrigerator and cut the brownies into pieces
