What do you get when you combine Delicious Fudge, Mocha & Shortbread? You get Mocha Fudge Brownie Heaven!
Ever wonder how to make a delicious brownie that is free from the Top 8 Food Allergens? Just keep reading because I have a decadent, Mocha Fudge Brownie just waiting for you to make.
BUT, I came across these Mocha Fudge Brownies from Crystal Carver’s cookbook, [amazon_textlink asin=’1629011304′ text=’Sweet & Simple Gluten-free Baking’ template=’ProductLink’ store=’xandfriefood-20′ marketplace=’US’ link_id=’dd513843-291c-11e7-b5da-7794235e2833′] and I had to take another “go” at it. Needless to say, they turned out Ah-Ma-Zing even though I changed some of the ingredients to make it dairy & egg free.
Crystal loved baking, but when both daughters were diagnosed with a gluten intolerance, she decided to help others and shoe them how gluten-free baked goods can be delicious, nutritious, and simple to make! Within the pages of her cookbook, you’ll find dozens of irresistible recipes like Mocha Fudge Brownie, just waiting to please your family’s palate! Crystal includes handy baker’s notes, substitution solutions, and full-page color photos, as well as walks you through each recipe showing how easy it can be to bake gluten-free.
(Keep reading for our cookbook giveaway). You can also check out her blog, Gluten-free Palate.com for even more recipes and resources including this scrumptious Gluten-free Chocolate Cake.
Mocha Fudge Brownie
This Mocha Fudge Brownie combines 3 elements that makes my heart happy! Chocolate, coffee & a buttery shortbread crust. YUM, YUM & YUM! If you can do dairy & egg, just follow the recipe as is. I found this sweetened condensed coconut milk that works perfectly as a substitution if needed. It’s like drinking liquid gold! Pick up several cans of it so you can use it later of your Coffee Granita, like we did.
As for the egg replacer, the first time I made this, I used an aqua faba egg. Everyone loved the taste of the brownie, but it was a little too soft and gooey for my liking. I also made this using a flax egg and the consistency was much more like a chewy brownie, so base your replacer on what type of brownie you prefer. These delicious looking Gluten-free Vegan Brownies from Beaming Baker also flax eggs.
Win Order this book
You are going to love this this Mocha Fudge Brownie recipe and I if you are Gluten-free, I know you’ll love having this cookbook. Some of the other recipes on my list to try are:
- Chocolate Vegan Cupcakes
- Chocolate Shortbread Tarts
- Chocolate Pressed Butter Cookies
- Chocolate Chip Granola Bars
Did you see the connection there? Of course there is more than chocolate, but I’m craving chocolate today :).
Are you ready to start baking? I know I can’t wait to hear what you think of these Gluten-free Mocha Fudge Brownies.
Gluten-free Mocha Fudge Brownie
Mocha, Fudge & Buttery Shortbread = Brownie Heaven! An amazingly delicious, gluten-free & top 8 free treat to make your mouth water.
for the crust:
- 1/3 cup butter
- 1/4 cup granulated sugar
- 1 cup all-purpose gluten-free flour blend
for the filling:
- 1 14-oz can sweetened condensed coconut milk
- 1/2 cup baking cocoa powder
- 1 flax egg replacer (1 TB flax meal + 3 TB water, mix)
- 1/4 cup all-purpose gluten-free flour blend
- 1 teaspoon vanilla extract
- 2 tablespoons coffee
- 1/4 teaspoon baking powder
Preheat oven to 350˚. Position rack in center of oven. Lightly grease an 8x8 pan & set aside.
make the crust:
In a medium mixing bowl, beat the butter with an electric mixer until fluffy. Add 1/4 cup of sugar and beat until combined. Add 1 cup of the flour and beat until crumbly. Press flour mixture into the bottom of the pan. Bake for 18-20 minutes, or golden.
make the filling:
In a small bowl, make flax egg (or egg replacer of choice) & set aside.
In a large mixing bowl, combine sweetened condensed coconut milk, cocoa, egg replacer, 1/4 cup flour, vanilla extract, coffee and baking powder. Mix well.
Spread mocha filling on prepared crust (no need to wait until its cooled), and bake another 20 minutes or until center is set. Cool pan on a wire rack.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 188mgCarbohydrates: 47gFiber: 6gSugar: 16gProtein: 6g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
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Strength and Sunshine VA says
Cute, Chrystal put together a fun cookbook!
It’s a great collection of desserts for sure.
Susan Dobie says
I’m a huge lover of shortbread so the chocolate shortbread tarts and the mocha fudge brownies you have posted here both sound divine!
Thanks Susan. I just love that combination too.
sarah c says
honestly, all i really want to do right now is make those brownies! I love mocha!
I agree! Mocha makes chocolate even better
Uma Srinivas says
Totally awesome. I want to take a bite right now, this is making me so hungry:) Looks very delicious.
Just polished off a batch of brownies today and ready for these!!!
That’s what I like to hear! Bring on the brownies.
Kit McGee says
I am excited to try the tarts!
I haven’t made those yet, but they look so good!
The granola bars!!! 😀
Aren’t homemade granola bars the best?!
Carolsue Ezovski says
I’m excited to try the Chocolate Shortbread Tarts
Those look great too! Also on my list to try.
Barbara Klein says
I like to try the Chocolate Strawberries Tarts. They look good. Also I love chocolate.
You just can’t go wrong with chocolate 🙂
Becky Striepe says
Oh my gosh, this looks so good! I love mocha anything, and these look so rich and fudgy!
I’m right there with you……Mocha Anything!
Dianne's Vegan Kitchen says
I’m exciting to try this recipe! I’ve never met a brownie I didn’t like!
A girl after my own heart
Ginny McMeans says
These are so moist looking. I MUST make then!
Let me know when you do !
I love a little coffee in my brownies! These look and sound fantastic! Beautiful pics too!
Paula Moerschfelder says
I made these and truly love them. the shortbread crust is yummy. Just a question though. I baked mine
longer until the centre was set. I find the brownie portion soft like a molton cake, no lava though. is this how how the texture should be? I mean regardless im eating it cause its yummy. I think I ended up cooking mine almost 20 minutes more until the centre was set.