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Baked, Brewed, Beautiful

Gluten-Free Gooey Brownies With Coffee-Infused Chocolate Frosting

on 08/04/20

Total Time35 minsYields6 ServingsDifficultyBeginnerRating

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fudgy gluten-free brownies

Brownies
 ¼ cup gluten-free chocolate chips
 ¼ cup coconut oil
 1 ½ tsp vanilla extract
 1 egg
 ⅓ cup almond flour
 ⅓ cup hazelnut flour
 ⅓ cup gluten-free chocolate chunks
Frosting
 1 cup powdered sugar (gluten free)
 ¼ cup cocoa powder
 3 tbsp butter (room temperature)
 1 tsp vanilla extract
 2 tbsp coffee

Instructions
1

Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.

2

Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.

3

Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.

4

Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.

5

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.

6

Let brownies fully cool.

7

To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.

8

Spread frosting evenly over cooled brownies.

Ingredients

Brownies
 ¼ cup gluten-free chocolate chips
 ¼ cup coconut oil
 1 ½ tsp vanilla extract
 1 egg
 ⅓ cup almond flour
 ⅓ cup hazelnut flour
 ⅓ cup gluten-free chocolate chunks
Frosting
 1 cup powdered sugar (gluten free)
 ¼ cup cocoa powder
 3 tbsp butter (room temperature)
 1 tsp vanilla extract
 2 tbsp coffee

Directions

Instructions
1

Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.

2

Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.

3

Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.

4

Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.

5

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.

6

Let brownies fully cool.

7

To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.

8

Spread frosting evenly over cooled brownies.

Gluten-Free Gooey Brownies With Coffee-Infused Chocolate Frosting
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Hey there!

I'm Cheyenne — freelance writer & coffee lover. On this blog, you'll find coffee hacks, how-to’s, common mistakes, espresso dessert & drink recipes, home coffee bar design ideas, and reviews on the latest coffee machines, grinders, and other coffee-related products.

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