Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!


Recipe Summary

15 mins
52 mins
3 hrs 30 mins
4 hrs 37 mins
16 brownies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

  • Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.

  • Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.

  • Bring 4 cups water to a simmer in the same saucepan from the double boiler.

  • Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.

  • Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.

  • Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.

  • Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

Cook's Note:

For a flourless chocolate cake, pour batter into a 9-inch cake pan that has been buttered and dusted with cocoa powder. Place in a deep baking pan. Fill pan with 4 cups hot water. Bake at 325 degrees (160 degrees C) until a toothpick inserted into the center out mostly clean, about 1 hour 12 minutes. Remove cake pan from the hot water bath and flip cake onto a wire rack lined with parchment paper. Cool completely. Refrigerate until firm, about 3 hours. Serve cold with your favorite ice cream.

Nutrition Facts

190 calories; protein 2.8g 6% DV; carbohydrates 17.4g 6% DV; fat 12.6g 19% DV; cholesterol 67.1mg 22% DV; sodium 32.9mg 1% DV. Full Nutrition