With simple ingredients and easy steps, these gluten free espresso brownies are perfect for any chocolate lover. It’s a straightforward way to bake a delicious treat with a delicious hint of coffee flavor. Give this easy recipe a try, and enjoy the irresistible blend of chocolate and espresso in every bite!

A photo of the brownies sliced. This is a close up so you can see both the crinkle top and the inside.

If you love fudgy brownies, this recipe will be a special treat! These homemade gluten-free espresso brownies are easy to make and even easier to enjoy! As a big-time brownie-eating family, I have created several incredible flavors of gluten-free brownies for you to try.

This recipe is straightforward and requires minimal ingredients. It is also dairy-free! They are the best brownies! (At least, we all think so!) They marry the perfect flavors of rich chocolate and espresso, so you get both flavors in every fudgy bite! They are perfect for chocolate cravings!

Use either black cocoa powder, as I did for a deeper chocolate flavor, or use regular cocoa powder! You can also use this brownie recipe to make Gluten-Free Ice Cream Sandwiches or this double layered Gluten-Free Brownie Cake!

Allergen Information:

This recipe is gluten-free, dairy-free, soy-free, and nut-free.

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Photos of all of the ingredients to make these espresso brownies.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe using King Arthur Measure for Measure GF Flour Blend. Other blends should work, but try to match the batter consistency that I have. This means you may need more liquid or flour, depending on how starchy your flour blend is.
  • Xanthan Gum – If your flour blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to your dry ingredients.
  • Sugar – I use both white cane sugar and brown sugar in this brownie recipe.
  • Cocoa Powder – To get the deep, dark fudge color and flavor, I used black cocoa powder. You can use regular cocoa powder if you prefer.
  • Instant Espresso Powder – The brand I used, Anthony’s, is linked above. You can also use Starbucks Via packets.
  • Baking Powder – Use aluminum-free baking powder.
  • Sea Salt
  • Light Oil or Coconut Oil – I used canola oil, but any mild cooking oil will work. I would avoid olive oil because that has a strong flavor.
  • Non-Dairy Milk – I used Macadamia milk, but any plant-based milk or regular milk will work well.
  • Vanilla Extract
  • Chocolate Chips – Optional if you want chocolate chips in the brownies. I did not use them to make mine because they already have a deep chocolate flavor with black cocoa powder.
A gluten free espresso brownie on a small white plate.

Brownie Baking Tips:

  • Line your baking pan with parchment paper. It makes these brownies super easy to remove from the pan.
  • Let the brownie batter sit for 15-20 minutes. This allows the rice flour to soften in the batter, so you have no grittiness to your brownies.

I have many great gluten-free baking resources to help you be the best baker. You can also reach out to me any time you have questions, and I will try to help you.

Step-By-Step Directions:

Photos of steps 1 and 3 making espresso brownies.
Note these photos are with the regular cocoa powder, not black cocoa powder.

Step 1: Add the gluten free flour, cocoa powder, espresso powder, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the dry ingredients. If you use black cocoa powder, your mixture will be much darker.

Step 2: In a small bowl, add the oil, milk, eggs, and vanilla extract. Use a whisk to blend them.

Step 3: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon. You will end up with a rich brownie batter. Don’t eat the raw brownie butter because it contains eggs!

The brownie batter in a parchment paper lined 8x8 baking dish.

Step 4: Line an 8×8 baking dish with parchment paper or use a gluten free baking spray to prepare the pan. It is important to note that Pam Baking Spray is NOT gluten free.

Preheat the oven to 350º F. I like to preheat now so the batter can sit for 15 minutes while the oven warms. This allows time for the rice flour to soften, which eliminates any grit.

Step 5: Bake the brownies for 30-35 minutes. Baking time can vary slightly depending on what your baking dish material is (glass, metal, etc.)

🔑 Sandi says: You may notice the brownies rise up while baking, looking almost cake-like. This is normal. As they cool, they sink back down to a dense, fudgy brownie texture.

Step 6: Let the brownies cool on a wire rack before slicing. Using parchment paper, you can easily lift the brownies out of the pan onto the rack.

The baked gluten free espresso brownies after they are cooled and sliced.

The edges of these coffee brownies are slightly crisp on the edges, and the inside is fudgy. They are seriously good with deep chocolate flavor. If you love baking with espresso powder, try these Gluten Free Chocolate Espresso Cookies.

Serving Suggestions:

Recipe FAQ:

How do you know when the brownies are finished baking?

The brownies are done baking when the top feels firm to the touch. Because of their fudginess, the toothpick method isn’t fully reliable in this recipe.

How do you store espresso brownies?

Slice the brownies and store them in an airtight container in the refrigerator. Note that gluten-free baked goods do not stay fresh as long as gluten-baked goods. If you don’t plan to eat them in a day or two, I recommend freezing them.

How do you freeze brownies?

You can freeze these brownies whole or in slices. I put them into a freezer-safe container or freezer zip bag.

A stack of two fudgy brownies on a small white plate.

More Gluten Free Chocolate Desserts:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A stack of two fudgy brownies on a small white plate.

Quick and Easy Gluten Free Espresso Brownies

Sandi Gaertner
These fudgy gluten-free chocolate espresso brownies are a chocolate lovers' dream dessert. They are easy to make.
5 from 3 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 brownies
Calories 184 kcal

Equipment

  • 8×8 Baking pan

Ingredients
  

  • 1 cup gluten free flour blend * see notes
  • ½ cup cocoa powder black cocoa or regular
  • 2-3 teaspoons espresso powder * see notes
  • ½ cup brown sugar
  • 1 cup sugar
  • 1 teaspoon baking powder aluminum-free
  • ½ teaspoon sea salt
  • 3 large eggs
  • ½ cup light oil
  • ½ cup non-dairy milk regular milk is also okay
  • 2 teaspoons pure vanilla extract

Optional

  • 6 ounces chocolate chips

Instructions
 

  • Add the gluten free flour, cocoa powder, espresso powder, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the dry ingredients. If you use black cocoa powder, your mixture will be much darker.
  • In a small bowl, add the oil, milk, eggs, and vanilla extract. Use a whisk to blend them.
  • Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon. You will end up with a rich brownie batter. Don't eat the raw brownie butter because it contains eggs!
  • Line an 8×8 baking dish with parchment paper or use a gluten free baking spray to prepare the pan. It is important to note that Pam Baking Spray is NOT gluten free.
  • Preheat the oven to 350º F. I like to preheat now so the batter can sit for 15 minutes while the oven warms. This allows time for the rice flour to soften, which eliminates any grit.
  • Bake the brownies for 30-35 minutes. Baking time can vary slightly depending on what your baking dish material is (glass, metal, etc.)
  • You may notice the brownies rise up while baking, looking almost cake-like. This is normal. As they cool, they sink back down to a dense, fudgy brownie texture.
  • Let the brownies cool on a wire rack before slicing. Using parchment paper, you can easily lift the brownies out of the pan onto the rack.

Notes

  1. I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to adjust the wet or dry ingredient ratio to get the perfect brownie texture.
  2. If your blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum.
  3. I used Macadamia milk. Any non-dairy or regular milk will work.
  4. I used canola oil. I recommend using a light oil with no flavor.
  5. Store the brownies sliced in an airtight container in the refrigerator. Note that gluten-free baked goods do not stay fresh as long as gluten-baked goods. If you don’t plan to eat them in a day or two, I recommend freezing the brownies.
Serving Suggestions:
  • Serve this brownie warm with vanilla ice cream or whipped cream.
  • Top with either this Bourbon Butterscotch Sauce or hot fudge sauce.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1brownieCalories: 184kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 32mgSodium: 90mgPotassium: 104mgFiber: 2gSugar: 20gVitamin A: 57IUCalcium: 39mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 3 votes (1 rating without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    These are the BEST brownies out there. I made them three times last week for different events, each time with none left over. Each time rave reviews and heard time and time again ” I can’t believe these are gluten and dairy free, they are so moist and delicious!”

  2. 5 stars
    I made these delicious chocolate espresso brownies today. Followed the directions and baked according to the directions. They turned out exactly like the picture looked and tasted heavenly!! Love that all these recipes are easy to follow and turn out as pictured. If you haven’t made them yet, you don’t know what you are missing!