PREP TIME: 12-15 MINUTES | COOK TIME: 9 MINUTES
Whether you're having a late night craving or the little ones are tugging at your leg for something to satisfy their sweet tooth. Try my wheat-free version of a classic brownie with a twist. It's gluten free and packed with rich flavor the whole family can enjoy! Gather the kids in the kitchen and decorate a batch to leave with a glass of cold milk or egg nog for ol' St. Nick :) or as a reward to yourself for that extra time you put in at the gym this week!
ESPRESSO BROWNIES (gluten free)
PREPARE WET INGREDIENTS
1 stick sweet cream salted organic butter
1/4 cup canola oil
3/4 cup dutch process organic cocoa powder (unsweetened)
1 shot espresso (Starbucks Verona Blend Dark Roast or replace with your favorite espresso blend)
1 1/2 cup turbinado sugar
1/2 teaspoon pure organic vanilla extract
1/4 cup almond milk (substitution for nut allergy: use soy milk or vitamin D milk)
Preheat oven to 375 degrees. Combine above ingredients in a small sauce pan. Simmer on medium low heat and stir constantly. Mixture will reach a glassy appearance on surface and syrup-like consistency. Remove from heat and continue to stir until liquid cools. Add two large eggs and whisk together. Set aside. Prepare two 9" round cake pans with non stick spray.
PREPARE DRY INGREDIENTS
1 1/2 cup organic white rice flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Combine dry ingredients into medium mixing bowl. Whisk together until blended evenly. Pour in wet ingredients while whisking. Mix just until all dry ingredients are absorbed into the wet, folding in mixture and scraping the sides of the bowl. Pour into pans and bake on lower rack for 9 minutes. Decoration is optional but allow brownie to cool before piping with frosting.
Serve with a cup of coffee, milk or egg nog. Enjoy!