Gluten-free Mocha Brownies, a richer, more intense type of brownie.
In 2022 I posted a version of these mocha brownies as a Fika treat for Valentine’s Day. They are so easy and quick to make and they are really tasty chocolate treat. Oh, and I learned something really cute in the process.
Did you know that the Swedish for Valentine’s Day is actually alla hjärtans dag, meaning everyone in my heart’s day? Isn’t that sweet? A much broader celebration of love? Beautiful.
I found a great recipe for gluten-free brownies. I’ve since changed the recipe quite a lot. But if you would like a less “death-by-chocolate” style brownie, that recipe is great and works perfectly with gluten-free flour too.
Gluten-free Mocha Brownies
Yield: 6 - 8 brownies
Suitable for: Gluten-free
Ingredients:
- 190g salted butter, softened
- 175g caster sugar
- 75g brown sugar
- ½ teaspoon vanilla bean paste
- 4 medium-sized eggs
- 40g cocoa powder
- 70g gluten-free plain flour
- ½ tbsp ground almonds
- 60g 70% dark chocolate
- shot of espresso
- milk chocolate pieces
Instructions:
- Grease an 8” baking tin well and line the base with baking paper. Turn on the oven to 160° C.
- Beat the sugar and butter together in a deep bowl. Next, beat in the eggs. Then, sift in the cocoa and gluten-free flour and mix in well. Mix in the ground almonds.
- Melt the butter in the microwave, 15 seconds at a time, stir, repeat until it’s all melted. It will probably be melted in 30 seconds or so. Pour the melted chocolate into the bowl with the espresso and vanilla bean paste, and mix in gently
- Pour the batter, with the help of a spatula, from the bowl into the greased and lined baking tin. Evenly spread out the batter and push the milk chocolate pieces into batter so that every brownies will have a few milk chocolate pieces.
- Bake in the oven for 45 minutes or so, until it's baked through. Take out from the oven and turn it out on wire tray to cool.
Enjoy!
