Imagine sinking your teeth into a rich, fudgy brownie that's not only gluten and dairy-free but also packed with an irresistible mocha twist. These aren't just any brownies - they're a game-changing dessert that proves dietary restrictions never mean compromising on flavor or texture. Whether you're lactose intolerant, following a gluten-free diet, or simply looking for a show-stopping treat that will have everyone begging for the recipe, these Mocha Ice Cream Brownies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup dairy-free butter
- 1/4 cup brewed coffee
- 2 eggs
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a medium mixing bowl, sift together the gluten-free all-purpose flour and cocoa powder to remove any lumps and ensure a smooth texture.
- In a separate large mixing bowl, cream together the dairy-free butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the brewed coffee and vanilla extract until fully incorporated.
- Gradually fold the dry flour and cocoa mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the dairy-free chocolate chips, distributing them evenly throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for about 1 hour.
- Once cooled, use the parchment paper to lift the brownies out of the pan and transfer to a cutting board.
- Cut into 16 equal squares, wiping the knife clean between cuts for neat edges.
- Optional: Top each brownie with a scoop of dairy-free mocha ice cream before serving for an extra decadent dessert.
- Store any leftover brownies in an airtight container in the refrigerator for up to 5 days.
Tips
- • Always sift your gluten-free flour and cocoa powder to prevent lumps and ensure a smooth, consistent batter. • Use room temperature eggs and dairy-free butter for better mixing and a more uniform texture. • Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined. • For extra moisture, consider adding a tablespoon of dairy-free milk if the batter seems too dry. • Let the brownies cool completely before cutting to prevent crumbling and ensure clean, neat edges. • For an even more decadent experience, serve slightly warm with a scoop of dairy-free mocha ice cream. • Store brownies in an airtight container in the refrigerator to maintain freshness and prevent them from drying out.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
