These thick and fudgy brownies are topped with a chocolate espresso frosting sending these gluten free treats to the next level.
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.
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.
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.
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.
No one in my family has a gluten intolerance and I can assure you they were none-the-wiser.
What are you waiting for? It’s time to get baking.
Gluten Free Fudge Brownies
Ingredients
Mocha Frosting
- 1 stick salted butter
- 1/2 cup boiling water
- 2 tablespoons instant espresso
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 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.
Nutrition Information:
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.
Joanne
May 14, 2015 at 4:44 pmCoffee and chocolate together are pretty much my two favorite things…so basically I need these brownies. Preferably in bulk. Delivered straight to my face.
Liz DellaCroce
May 17, 2015 at 4:35 pmYou and me both hahaha!
[email protected]
May 13, 2015 at 12:09 pmI LOVE this mix!!!
Dorothy @ Crazy for Crust
May 13, 2015 at 9:49 amEspresso and chocolate goes SO well together, one of my favorite combos. These sound like the perfect brownies!
Liz DellaCroce
May 13, 2015 at 11:33 amI still can’t believe fudgy isn’t a real word – haha!!
Gaby
May 13, 2015 at 9:16 amThese look perfectly rich and dense, YUM!!!
Jenny Flake
May 13, 2015 at 8:24 amWhat a decadent brownie!!! Want :)
lynn @ the actor's diet
May 12, 2015 at 11:12 pmYUMMY! I recently made chocolate muffins and added a Starbucks Via to it – I’m pretty sure that’s what made it extra special.
Liz DellaCroce
May 13, 2015 at 11:32 amWhat a smart idea!!
Marly
May 12, 2015 at 3:14 pmI love this story – what a wise mother to get you started on the good stuff early. Thanks for another fabulous recipe!
Liz DellaCroce
May 12, 2015 at 8:34 pmAww.. aren’t moms the best? :)
[email protected], pleasure, and health
May 11, 2015 at 10:06 pmthese look so good, chocolate + coffee = best.
Liz DellaCroce
May 12, 2015 at 8:34 pmThe. Best.
Nichole
May 11, 2015 at 4:09 pmGah, 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!
Liz DellaCroce
May 12, 2015 at 8:34 pmYou’ve got to try their brownie mix!! It’s so good – perfectly fudgy!!
Amelia @ Eating Made Easy
May 11, 2015 at 1:42 pmGluten or no gluten, give me these brownies!!!
Liz DellaCroce
May 12, 2015 at 8:33 pmYou can have three!
Sam @ PancakeWarriors
May 11, 2015 at 1:04 pmI’ve been eyeballing Bob’s Red Mill Brownie Mix – these sound fantastic! And that mocha frosting – omg yum!
Liz DellaCroce
May 11, 2015 at 1:29 pmYou’d love their mix!! It’s so good!
Shawnna
May 11, 2015 at 12:20 pmYummy for my tummy!! I love love love chocolate!!
Liz DellaCroce
May 11, 2015 at 1:29 pmI hope you try them!
Nicole - Coking for Keeps
May 11, 2015 at 12:14 pmThese look SERIOUSLY decadent! Is it too early for chocolate???
Liz DellaCroce
May 11, 2015 at 1:29 pmHeck no girl!
Carolyn
May 11, 2015 at 11:48 amWell now you’re speaking my language, girl!
Liz DellaCroce
May 11, 2015 at 1:29 pmI knew you’d like these! :)
lauren @ Climbing Grier Mountain
May 11, 2015 at 9:55 ami would never say no to a brownie, especially when fudge is involved!
Liz DellaCroce
May 11, 2015 at 1:29 pmI knew I liked you!
Aggie
May 11, 2015 at 8:21 amOk, love the duck cake story….too cute and funny!! These brownies look amazing, that is my kind of frosting!
Liz DellaCroce
May 11, 2015 at 1:27 pmQuack Quack! :) xo