The Spunky Coconut

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Gluten-Free Coffee Brownies

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gluten-free coffee browniesWow, it is so quiet in my house right now. Freaky. This almost never happens. My husband, kids, and I are pretty much attached at the hip. We’re obsessed with each other, for better or worse. I can’t stand to be parted from them for very long. Of course, if you offered me a nice paid-for vacation with my sweetie, just the two of us, say for like a week in Bermuda, I would JUMP at the chance. In fact, forget Bermuda, it could be an hour drive from my house, and I’d be thrilled. But then I would come running right back, wanting to spend every second of the day with the munchkins. Even when they drive me up the wall. That’s me.

But right now Andy is out with the two younger ones and Zoe B is upstairs in her room reading. ‘Cuz she’s OBSESSED with reading. Like a lot. I joke that she’s read more in her 10 years than I have in my 35. Only it’s really true. Really.

So while it’s all quiet in here I whipped up another batch of these crazy good coffee brownies. Partly so I could eat a few tablespoons of the batter (that’s my favorite part), but mainly because I won’t post a baked good recipe unless I’ve made it more than once. Did I ever tell you that? You probably figured.

These coffee brownies are based on a brownie from my upcoming book, Paleo Chocolate Lovers. I just tweaked the recipe a bit to make them coffee flavored. As always in my recipes these brownies are REALLY light on the sugar (honey in this case) because I use a small amount of (uber concentrated) liquid stevia. They rock. Hope you agree.

Coffee Gluten Free Brownies

Ingredients:
1 egg
1 cup almond butter (another nut/seed butter would also work)
1/2 cup strong brewed fair trade decaf coffee
1/4 cup honey
1/4 cup coconut flour, sifted to remove lumps
3 tablespoons cocoa powder
3 tablespoons ground fair trade decaf coffee (same brand as above)
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon liquid vanilla stevia

Directions:

  1. Preheat the oven to 325 F.
  2. You can mix the dry ingredients in one bowl and the wet ingredients in another bowl, then combine the two, but honestly I don’t do that with these. I just add all of the ingredients to one bowl in the order listed above.
  3. Combine well with an electric mixer and add to a greased 8 x 8 inch glass baking dish.
  4. Bake for about 25 minutes.

Note: I like them best cold from the fridge.

♥, Kelly

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Comments

  2. wow, never thought about the coffee connection with brownies. what a brilliant idea for us coffeeaholics and chocoholics. I can’t wait to make these. Even though my husband hates coffee — ha, ha, more for me.
    Thank you, Kelly.
    I totally “get” your connection with the kids/hubby. I am a grandmother now. all I can say is ENJOY this time because it goes so fast. I remember with sweetness my life when my 3 kids were little. It is so special.

  3. Just made these with sunbutter, they are so good! Have you tried making these without the baking soda? I’m wondering if that would make them more dense and less cake-like.

  6. I made these exactly like the recipe but cooked them for 21 minutes because my oven runs a little hot. While the flavor would have been perfect, mine are super crumbly and dry! Wondering if I should try them again with a half cup of applesauce for more moisture?

    • I don’t know. Sometimes different batches or brands of nut butter can throw things off. It’s very frustrating. Brownies hold up much better after being refrigerated, so I always eat mine cold.

  8. hi Kelly,

    these look great! would you mind telling me which brand of stevia you use? I clicked the link, but a dozen or so came up…and I’ve had some that tasted bitter, so I prefer to get a brand that is recommended.

    thanks!

    PS just saw your Chocolafe Lovers Cookbook….adding it to my Christmas List!