GF

Hands down the best and fudgiest brownies you’ll ever make, I promise. These decadent brownies are filled with chocolate chunks, a slight hint of espresso and topped with crushed salted coffee beans. Easy to make, this is a crowd pleaser dessert that ticks all the boxes.

I used to make these brownies at the end of every year for my colleagues when work finished up, and they were always such a hit. Being gluten free they catered for a wider range of people too. I haven’t intentionally made these brownies gluten free, I just believe dark chocolate brownies are better and fudgier without flour! Nobody likes a dry brownie!

I like to serve these brownies slightly warmed with a dollop of whipped cream and shots of espresso or espresso martinis at the end of a meal. They are also great served at room temp and cut into smaller pieces as a sneaky afternoon treat with a cup of coffee or sweets table at an event.

What's in this recipe?

Triple chocolate & salted espresso brownies

Dark chocolate
I like to use a good quality dark chocolate in this brownie which gives the most delicious pure chocolate flavour. Dark chocolate makes these brownies rich and delicious, so I like to use one that is at least 60% cocoa solids. Feel free to use a lighter dark chocolate if you prefer your brownies less rich.
Butter
Butter is melted with the dark chocolate and gives this brownie a delicious buttery flavour and fudgy texture. I wouldn’t recommend substituting with another fat - brownie is all about indulgence!
Caster sugar & brown sugar
A combination of caster sugar and brown sugar gives these brownies the perfect fudgy texture and flavour. I like to use caster sugar as it dissolves faster into the wet ingredients and you don’t get any unpleasant gritty texture in the baked brownies. Brown sugar gives the brownies a delicious fudgy texture and slight caramel flavour that goes so well with the coffee.
Almond flour
Almond flour gives these brownies body and guarantees they stay moist and delicious. Also makes them gluten-free! I wouldn’t recommend substituting with any other flour.

Eggs
Egg whites help this brownie to rise slightly and egg yolks help to keep the brownies rich and fudgy = the ultimate brownie texture!
Espresso & vanilla extract
A double shot of espresso is the secret flavour bomb in this recipe. You get the slightest hint of coffee throughout the mixture, and it gives it so much richness! Vanilla helps to round out the flavours and give them a slight caramel flavour which goes so well with the coffee - Please use real vanilla extract.
Milk chocolate & white chocolate
Milk & white chocolate are cut into rough chunks which gives you delicious generous pockets of chocolate throughout the brownies. I prefer to cut up chocolate rather than use precut chocolate as you get better quality chocolate flavour. The little shavings also disperse throughout the mixture and give you more evenly dispersed chocolate flavour.
Crushed coffee beans
Whole coffee beans are crushed and sprinkled over this brownie prior to baking. I like to use a mortar & pestle to crush my coffee beans. This gives the brownies an addictive crunchy topping and bitterness that balances out all the sweetness of the chocolate.
Salt
A touch of flaky sea salt gives these brownies texture and makes them addictive! Don’t be tempted to skip!

Step-by-step photos

Melting butter & chocolate

Whisking eggs & flavourings

Folding through chocolate chunks

Sprinkling with salt & coffee beans

Cooling cooked brownie