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Brownie squares laying next to each other. there is a whisk with frosting sitting next to them.

Gluten-Free Brownies With Espresso Frosting

Stillwood Kitchen
Delicious rich brownies topped with a dreamy espresso glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 395 kcal

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 8x8 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

Notes

Use your favorite one to one gluten-free flour. All-Purpose flour can be easily substituted.
Store the brownies covered in the refrigerator up to 3 days. Remove and let them come to room temp before serving.

Nutrition

Serving: 1brownieCalories: 395kcalCarbohydrates: 57gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 211mgPotassium: 171mgFiber: 2gSugar: 52gVitamin A: 463IUCalcium: 41mgIron: 2mg
Keyword brownies, chocolate, gluten free, chocolate chips, espresso
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