These small batch brownies are perfect for small gatherings or couples!
- Muffin tins or a 9 x 6 inch ceramic baking dish is the perfect size for these gluten-free brownies.
- For extra gooey brownies, bake for 3 to 5 minutes less than the recommended baking time.
- Avoid using instant coffee in the coffee-infused frosting.
Muffin tins or a small ceramic dish work best for this recipe.
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This small batch of gluten-free brownies was the perfect size for us and barely lasted us two days (because they were so good!).
If you have one available to you, a small ceramic baking dish is the perfect size for this small brownie batch (8.5-x-6-inch). The one I have came in a set of three from Crate and Barrel, and this is the smallest size of the set. It worked like a dream. Since, it’s just my husband and me at home, we don’t need a lot of dessert sitting around the house.
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You’re also welcome to use a muffin pan for this recipe. You’ll use about 6 or 7 tins. Just be sure to grease the pan before putting the batter inside. The baking time will be slightly lowered in the muffin tins.
For gooey brownies, bake for a few minutes less than the recommended baking time.
For those of you who enjoy gooey brownies, simply lessen the recommended baking temperature by about 3 to 5 minutes. This will give your brownies a fudge, gooey texture that’s irresistible.
If using the muffin tins, bake the brownie muffins for about 18 minutes. If using a small baking dish, 20 to 23 minutes should do the trick.
Use coffee that you would drink for the coffee frosting, doesn’t need to be instant.
To top off these fudge brownies, I’ve included a coffee-infused chocolate frosting recipe to go on top of these brownies.
I recommend using coffee that you have leftover from the morning. There’s no need to brew a fresh batch unless you’re completely out.
I also would advise against using instant coffee for the frosting simply because it imparts a certain taste that I don’t love for these brownies.
Small Batch Gluten-Free Brownies With Coffee-Infused Frosting
Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.
Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.
Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.
Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.
Spread the batter into the prepared pan and bake for about 25 minutes or until the center is set. For muffins, divide batter evenly into 6 tins and bake for about 20 minutes. Note: Bake for 5 minutes less to make the brownies extra gooey.
Let brownies fully cool.
To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.
Spread frosting evenly over cooled brownies.
Ingredients
Directions
Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.
Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.
Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.
Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.
Spread the batter into the prepared pan and bake for about 25 minutes or until the center is set. For muffins, divide batter evenly into 6 tins and bake for about 20 minutes. Note: Bake for 5 minutes less to make the brownies extra gooey.
Let brownies fully cool.
To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.
Spread frosting evenly over cooled brownies.
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