Espresso Toffee Brownies – Gluten-Free (Edit recipe)

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A coffee lovers dream in brownie form. These brownies are rich and fudgy with an espresso glaze that takes them to the next level.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 8

Ingredients

.5 cup Butter, Unsalted
.5 cup Granulated White Sugar
.5 cup Light Brown Sugar
2 Eggs, large
1 tsp Vanilla Extract
.333 cup Cocoa Powder, Unsweetened
.5 cup Gluten-Free All-Purpose Flour - Primal Palate, or all purpose flour
1 tsp Espresso Powder
.25 tsp Salt, (use regular fine sea salt)
.25 tsp Baking Powder
.5 cup Semi-Sweet Chocolate Chips
0.5 cup Heath Milk Chocolate English Toffee Bits

Espresso Frosting

2 tsp Espresso Powder
2 Tbsp Water
1 tsp Pure Vanilla Extract
1.5 cup Powdered Sugar
1 Tbsp Butter, Unsalted, softened to room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
Line an 8x8 inch square baking pan with parchment paper or grease the pan.
In a medium sized sauce pan melt the butter. Once the butter is completely melted remove the pan from stovetop and cool for 5 min. Or you can microwave the butter in a medium sized bowl.
Once butter is cooled add both sugars, vanilla extract, and eggs. Mix well.
Add cocoa powder, flour, salt, 1 tsp espresso powder, and baking powder to a second bowl. Whisk well until there are no clumps then add the dry ingredients to the butter/sugar mixture and mix well.
Gently fold in chocolate chips and toffee bits.
Spread the batter into the baking pan and bake 25-30 min or until a tester inserted in the center comes out clean.
Cool the brownies completely.
Once the brownies have cooled, dissolve 2 teaspoons of espresso powder into the 2 tablespoons of water in a medium bowl.
Whisk in the vanilla extract.
Add the powdered sugar and the softened butter and whisk until smooth. The butter will melt into the mixture.
With the brownies still in the pan pour the espresso glaze over the brownies.
Loosely cover the brownies with plastic wrap careful not to let the plastic wrap touch the glaze.
Refrigerate until the glaze is set about 30 minutes.
Remove from the refrigerator and cut the brownies into pieces.

Notes

For more brownie servings cut into bite size pieces.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	548
Fat:	24 g
Carbohydrates:	76 g
Protein:	9 g
Cholesterol:	39 g
Sodium:	123 mg
Fiber:	5 g
Sugars:	62 g
Sugar Alcohol:	0 g
Calculated per serving.