Gluten Free Mocha Brownies

These are delicious! The perfect combination of coffee and chocolate in a soft brownie with chocolate frosting for an extra chocolate hit.

Gluten Free Mocha Brownies
Gluten Free Mocha Brownies
  • 200g dark chocolate
  • 125g butter or margarine
  • a shot of espresso, or 1/4 cup strong black coffee
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup gluten free flour


  • 1 cup gluten free icing sugar
  • 2 tbsp milk
  • 2 tbsp margarine
  • 2 tbsp cocoa powder
  • Put the sugar, broken up dark chocolate, coffee and margarine in a saucepan.
  • Heat gently until the chocolate and margarine have melted.
  • Allow to cool then beat in the eggs and vanilla.
  • Pour into a bowl, add the flour and mix well to combine.
  • Pour into a lined 23cm square cake tin and bake for about 20 minutes.
  • Check for “done-ness”. If the centre is just set and a few crumbs stick to the knife, remove it from the oven. If it’s still too wobbly give it a couple more minutes.
  • Cool for about 5 minutes in the pan, then turn onto a wire rack to cool.
  • When it’s just warm, cover with frosting. Don’t do this too soon or the frosting will melt and run everywhere.
  • When completely cool, cut into 9 squares and serve.

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