MOCHA BROWNIES

If you’re craving a brownie that’s rich in chocolate flavor but lighter in texture, this recipe is for you. These gluten-free brownies bake up more like a moist, tender cake than a dense, chewy bar, making them perfect for those who prefer a fluffier bite. Simple ingredients and easy steps mean you’ll have a decadent treat that everyone—gluten-free or not—will love.

Makes 9-12 servings

Ingredients

• ½ cup (1 stick) Unsalted Butter, melted
  
• ¾ cup granulated Sugar
  
• ¼ cup Brown Sugar (optional)
  
• 2 large Eggs
  
• 2 tablespoon Milk
  
• 1 teaspoon Vanilla Extract
  
• ½ teaspoon Instant Coffee Granules (dissolved in ½ tablespoon Hot Water)
  
• ½ cup Unsweetened Cocoa Powder
  
• ½ cup Éban's Bakehouse GF AP Flour Blend
  
• ½ teaspoon Baking Powder
  
• ¼ teaspoon Salt
  
• ¼–⅓ cup Chocolate Chips or chopped Nuts (optional)
  

Directions

1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch pan with parchment paper.
2. In a bowl, whisk butter, sugar(s), eggs, vanilla, milk, and dissolved coffee until smooth.
3. In a separate bowl, sift together cocoa, flour blend, baking powder, and salt. 
4. Fold into wet ingredients until just combined. Then fold in the chocolate chips or nuts if using.
5. Spread batter in the pan and bake for 25–28 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
6. Cool before slicing.