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Author Katie Mettner

Gluten-Free Mochaccino Caramel Brownies

Today we are talking everything chocolate brownies! Yesterday I had to make something for school lunches and everyone was tired of cookies. So, I decided to throw together a gluten-free brownie recipe that would make everyone happy. I can report with confidence these brownies went fast! I barely had enough left for lunches! Read on for the recipe and enjoy.


3/4 cup cocoa powder
1/2 cup day cold coffee any variety. Strength to taste. I used a light roast because my one son isn't a huge coffee fan and he loved it. A heavy roast or expresso would be good too.
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 cup gluten free all purpose flour (I use either Pillsbury or Great Value. Today I had Great Value and they're awesome)
1 cup chocolate chips (I use semi-sweet to counter the caramel)
Caramel drizzle any brand

1 cup chopped nuts
4 teaspoons instant coffee or International coffees for stronger coffee flavor

Once the brownies are mixed and in the pan, drizzle with caramel.

Microwave butter and coffee in a microwavable safe bowl. Melt on low for 45 seconds then add cocoa powder and continue to heat in 30 second intervals until the butter is melted and cocoa is mixed in completely.
Add the remaining ingredients and mix well.
Pour the batter into a 9X13 pan that has been sprayed with nonstick baking spray. For gluten-free make sure the cooking spray doesn't have flour in it. I used the 9x13 pan and the brownies are more cakelike. If you like a really gooey brownie go for an 8x8 or a 9x9 pan.
Bake in a 350 degree oven for 32 minutes or until a toothpick inserted into the center of the brownies comes out clean.
Let cool and sprinkle with powdered sugar. Cut once completely cool.

Finished product! So yummy and everyone will be grabbing one on the way through the kitchen :) 

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