Gluten free mocha brownies

The only thing better than a chocolate brownie is a mocha brownie!  Of course, if it is done in one bowl, it is even better!

Mocha brownies


250g butter chopped,

1 cup caster sugar,

1 cup dark brown sugar,

4 large eggs,

2 tbsp expresso powder – place in a 3/4 cup measure and make up the rest of the cup with cocoa powder,

1 tsp xanthan gum,

2 cups flour,

1 tbsp cream.

Chocolate coated coffee beans and icing sugar to decorate.

Preheat a fan forced oven to 180 celcius and grease a 20 X 30 cm slab pan.  (I sprayed it with plenty of olive oil spray, and the brownies came out without a drama).

Melt the butter in a large, microwave safe bowl.  Try it for 30 seconds first, then shake, if not melted try another 30 seconds.  Mix in sugars, then eggs one at a time, mixing well between each egg to make sure the mixture comes together well.  Add the dry ingredients slowly, mixing to ensure they don’t go lumpy, then add the cream at the end and mix through.  Spoon into dish and cook for 20 – 30 minutes – check with a skewer, you want the skewer to come out clean, but don’t overcook the brownies or they will be more like cake than chewy, gooey brownies.

Turn out onto wire rack to cool, and straight away, using a sharp knife, gently mark out the squares you will cut, and place a chocolate covered coffee bean on each square, you do this while they are warm so that the chocolate melts a bit and the bean sticks to the top of the brownie.


Allow to cool about 10 minutes, then transfer to a board, using the pre marked lines cut through, dust with icing sugar and serve.  Brownies are best warm, but if you let them go cold they are still tasty.  Enjoy.

Jaffa brownies – gluten free

As I might have mentioned before 🙂 I love jaffa.  Of course, Jaffas and most commercial items like Smarties or M&Ms aren’t gluten free, so after searching high and low, I found some gluten free buttons and glitter balls.  Unfortunately, although they were orange coloured, they were not orange flavoured, so I solved the problem with my trusty cointreau.  (They were so yummy that I had to take the photo fast before they got stolen right off the plate!)  Thanks Adventurer Stacey for your stamp of approval!

Jaffa Brownies

Jaffa Brownies

200g orange coloured buttons (if you don’t need to be gluten free you can use chopped up Jaffas, but if you are only using buttons they don’t need to be cut up)

125g butter

250g dark chocolate melts

1/2 cup caster sugar

2 eggs

1 & 1/4 cups gluten free plain flour

2 tbsp cointreau

A handful of chocolate orange glitter balls to decorate


Preheat oven to 160 celcius fan forced (180 if not fan forced).  Prepare a square cake pan.

Melt the chocolate and butter in a large microwave safe bowl, cook on high for 30 seconds, shake and repeat.  Then quickly mix to combine the chocolate and butter, the hot butter will finish melting the chocolate.  Allow to cool slightly, then add the sugar and beat, then the eggs, flour, buttons and cointreau.  Pour into cake pan.  Bake approximately 35 minutes.  Although brownies should be gooey chewy in the middle, check with a cake skewer to make sure they aren’t still “liquid”.  Allow to cool completely in pan if using silicone (which you can just “peel” away when they are cool) or if using a metal pan, allow to cool a few minutes before

The first batch I made, I put the orange glitter balls in and baked them, but they lost their colour when baked, so when I made the second batch, I just pushed the balls into the top of the mix as soon as it came out of the oven, while it was still soft.  When completely cool, cut into small squares (it is too rich for big squares) and dust with icing sugar.

Alternative decoration for Jaffa Brownies

Alternative decoration for Jaffa Brownies