Gluten Free Fudge Brownies

These thick and fudgy brownies are topped with a chocolate espresso frosting sending these gluten free treats to the next level.

Gluten Free Brownies with Coffee Frosting - The Lemon Bowl

In this Post: Everything you need for Gluten Free Fudge Brownies

Chocolate and espresso are a flavor match made in heaven and one that is very close to my heart. It all goes back to the infamous duck cake you’ve heard me mention over the years.

Long story short, every year on our birthdays my mom would bake a giant duck-shaped cake for me and my sisters. We grew up with the last name Davis and were often called the “Davis Ducklings.” Don’t ask.

Instant Espresso

The duck-shaped pan is so large it requires TWO boxes of mix! (That’s right folks, she used yellow cake mix and it was fantastic.) Once the cake cooled, she would frost it with an irresistible chocolate frosting that she made with instant espresso instead of milk.

Chocolate Espresso Smoothie - The Lemon Bowl

As a result, I’ve been combining espresso and chocolate ever since. Not only does it add depth to most chocolate desserts but it adds the perfect amount of caffeine to a protein smoothie.

Bob's Red Mill GF Brownie Mix - The Lemon Bowl

Most recently, I decided to try my mom’s famous frosting recipe on Bob’s Red Mill Gluten Free Brownie Mix. Ideal for serving a crowd or bringing to a party where someone may have a gluten allergy, these thick and chewy brownies taste just like the real deal.

Sneaking Brownie Bites - The Lemon Bowl

No one in my family has a gluten intolerance and I can assure you they were none-the-wiser.

Gluten Free Brownies with Fudge Coffee Frosting - The Lemon Bowl

What are you waiting for? It’s time to get baking.

Gluten Free Brownies with Coffee Frosting - The Lemon Bowl
Gluten Free Brownies with Coffee Frosting - The Lemon Bowl

Gluten Free Fudge Brownies

4.25 stars average
These thick and fudgy brownies are topped with a chocolate espresso frosting sending these gluten free treats to the next level.
PREP: 15 minutes
COOK: 35 minutes
TOTAL: 50 minutes
Servings: 16


Mocha Frosting

  • 1 stick salted butter
  • ½ cup boiling water
  • 2 tablespoons instant espresso
  • cup cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


  • Prepare Bob’s Red Mill Gluten Free Brownie Mix according to package instructions then let cool for one hour.
  • To prepare the Mocha Frosting, melt butter in a small sauce pan over medium-low heat. Pour melted butter into the bowl of a stand mixer.
  • Add cocoa powder to the melted butter in the bowl of the stand mixer and beat on low speed until evenly incorporated.
  • Measure boiling water in a liquid glass measuring cup then add espresso powder. Whisk with a fork until granules evaporate; set aside.
  • Rotating between espresso mixture and powdered sugar, slowly add a little of each to the mixer with the speed increased to medium. Continue alternating between espresso and powdered sugar until frosting is flight and fluffy. This should take 2-3 minutes.
  • Add vanilla and beat for 60 more seconds until evenly incorporated.
  • Spread frosting on brownies then chill 30 minutes before slicing to serve.


Calories: 393kcalCarbohydrates: 42.5gProtein: 2.3gFat: 22.7gSaturated Fat: 14.9gPolyunsaturated Fat: 7.9gTrans Fat: 0gCholesterol: 42mgSodium: 240mgFiber: 1.7gSugar: 33g

Disclosure: I am in a long-term paid partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. 

29 thoughts on “Gluten Free Fudge Brownies”

  1. Coffee and chocolate together are pretty much my two favorite things…so basically I need these brownies. Preferably in bulk. Delivered straight to my face.

  2. Gah, I love so many of Bob’s Red Mill products, and I have never had their brownie mix – this needs to change! I like how you added instant espresso – because, YUM!

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