Full of rich chocolate and espresso, these brownies are black as night and the perfect treat for your spooky, grown-up Halloween party.
I’m a self-proclaimed chocoholic, and I’m not ashamed to say it! I really wanted a rich chocolate brownie that was not only gluten free, but packed a dramatic punch with black cocoa powder. These super rich espresso brownies are just the ticket.
Not only are they delicious, but they come together in just one bowl! They bake pretty quickly too, so you can quench your chocolate craving in a hurry.
The glaze on these gluten free brownies is also a showstopper. It is full of rich chocolatey goodness, and is so simple to make!
WHAT YOU NEED FOR THESE MIDNIGHT ESPRESSO BROWNIES
Gluten free all-purpose flour - make sure to use the 1:1 ratio flour. And, if you prefer to use regular all-purpose flour, I suggest one that is lower in protein like this one.
Dark cocoa powder - I prefer dark cocoa powder to regular cocoa powder in brownies, as it provides a deeper and more rich flavor.
Black cocoa powder - Black cocoa powder is often used to provide not only a rich flavor, but a bold color as well.
Coarse kosher salt - Coarse Kosher salt is great in both cooking and baking. The larger crystals allow the salty flavor to come through nicely.
Granulated sugar - I prefer this one.
Unsalted butter - Only use unsalted butter. This way, you control the salt content in every recipe.
Eggs - Always use cage free.
Coffee liqueur - Coffee liqueur enhances the coffee flavor in these delicious espresso brownies
Vanilla extract - I prefer this one.
Espresso powder - I like to use espresso powder for consistency in my recipes that have coffee flavor. The packets are pre-measured, affordable, and you always know the flavor will be the same.
HOW TO MAKE MIDNIGHT ESPRESSO BROWNIES
Make the brownie batter. In a medium bowl, whisk together the gluten free all-purpose flour, cocoa powder, black cocoa powder, and salt. Add the sugar, butter, and eggs, and whisk until combined. Stir in the coffee liqueur, vanilla extract, and espresso powder.
Spread the brownie batter evenly into the prepared pan, and bake for 22-25 minutes, or until JUST set. (NOTE: for a cakey brownie, bake for 4 minutes longer.
Remove the pan from the oven and let cool for 8-10 minutes. Place brownies in the refrigerator on a cooling rack, and cool for another 15 minutes. Meanwhile, make the glaze.
Make the glaze. Stir the espresso powder into the hot water. In a medium bowl, whisk together the powdered sugar, cocoa powder, and black cocoa powder. Add the espresso mixture, butter, coffee liqueur, and salt. Whisk until combined.
Remove the brownies from the refrigerator and spread glaze evenly over the top. Return to the refrigerator, and let cool completely. Cut into 16 equal squares before serving.
FAQ’s
Q: Do espresso brownies have caffeine?
A: Yes, the espresso powder provides a bit of caffeine in these rich and decadent brownies. But, the serving size is small, so it is not nearly the same amount that you would find in a shot of espresso.
Q: Can I make this espresso brownie recipe ahead of time?
A: Yes, midnight espresso brownies freeze very well. If you hope to have smooth tops, wait and apply the glaze just before serving.
Q: Would these brownies work for a kids’ party?
A: Since there is espresso and a bit of liqueur in both the brownies and the glaze, this is more of a “grown up” brownie recipe.
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Midnight Espresso Brownies
Ingredients
Brownie Ingredients
- 1 ½ cups gluten free all-purpose flour
- ½ cup dark cocoa powder
- 2 tablespoons black cocoa powder
- ½ teaspoon coarse kosher salt
- 2 cups granulated sugar
- 1 cup unsalted butter, melted (2 sticks)
- 3 each eggs
- 2 tablespoons coffee liqueur
- 1 tablespoon vanilla extract
- 1 packet espresso powder
- ¼ cup hot water
- 1 packet instant espresso powder
Glaze Ingredients
- ½ cup powdered sugar
- ⅓ cup dark cocoa powder
- 2 tablespoons black cocoa powder
- 4 tablespoons unsalted butter melted
- 1 tablespoon coffee liqueur optional
- 1 pinch coarse kosher salt
Instructions
- Preheat the oven to 350°F. Line a 9-inch baking pan with parchment paper and set aside.
- In a medium bowl, whisk together the gluten free all-purpose flour, cocoa powder, black cocoa powder, and salt. Add the sugar, butter, and eggs, and whisk until combined. Stir in the coffee liqueur, vanilla extract, and espresso powder.
- Spread the brownie batter evenly into the prepared pan, and bake for 22-25 minutes, or until JUST set. (NOTE: for a cakey brownie, bake for 4 minutes longer.
- Remove the pan from the oven and let cool for 8-10 minutes. Place brownies in the refrigerator on a cooling rack, and cool for another 15 minutes. Meanwhile, make the glaze.
- For the glaze, stir the espresso powder into the hot water. In a medium bowl, whisk together the powdered sugar, cocoa powder, and black cocoa powder. Add the espresso mixture, butter, coffee liqueur, and salt. Whisk until combined.
- Remove the brownies from the refrigerator and spread glaze evenly over the top. Return to the refrigerator, and let cool completely. Cut into 16 equal squares before serving. ENJOY!
Notes
- Be sure to remove the brownies from the oven AS SOON as they are done for the most fudgy brownies.
- Midnight Espresso Brownies can be made ahead of time and frozen. Pull them out of the freezer 1 day ahead and ice them just before serving!
