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Thoughts of these brownies will keep you up at night…and it won’t be because of the espresso!

1 heaping cup of bittersweet chocolate
1 stick of butter
1/2 cup + 1 tbsp of sugar
3 eggs
3/4 tsp vanilla
1/4 rounded tsp salt
1 1/2 tsp instant espresso coffee
1 tbsp gluten free all-purpose flour
2 tbsp amaranth flour
3 tbsp Quinoa flour
powdered sugar for dusting
mint for garnish

Melt chocolate and butter together and set aside.

In a separate bowl, whisk sugar, eggs, vanilla, salt and instant espresso together. Next, fold into the chocolate/butter mixture and then add flours-blend well.

Pour the chocolaty batter into an 8X8 greased pan and bake in a preheated 350° oven for 20-23 minute.  Cool on a wire rack before cutting.The brownies look lovely dusted with powdered sugar and garnished with fresh chocolate mint.

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