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Gluten-free Mocha Brownies

Gluten-free Mocha Brownies

Last year when I added the recipe Foolproof 4 Egg Food Mixer Mayonnaise I got into a bit of tizzy about what sort of suggestions I could offer for what to do with the leftover egg whites. Most of things that came into my head were desserts and I included a photo of a coco-mochaccino cake but because at the time I was trying to stick more with savoury dishes I never gave the recipe for that cake.

You can turn these mocha brownies into mochaccino cakes just by topping with meringue (egg whites blended till stiff white peaks with sugar and a pinch of salt). The ‘cino cakes look impressive but the base recipe is mocha brownies and to be honest they are perfectly lovely – and so so easy to make – all by themselves. I do love meringue topping though – it’s basically like vegetarian toasted marshmallows.

So if you want to turn your mocha brownies into a slice of mochaccino cake just put your slices into cups and top with meringue. Toast the meringue topping with a blowtorch if you like – I like it a little toasted.

When I say the base recipe is mocha brownies I should also say that my mocha brownies recipe is basically Nigella Lawson’s Chocolate Olive Oil Cake with a little less chocolate and with strong coffee added in.

ingredients for the gluten-free, dairy-free mocha brownies
Ground almonds, eggs, cocoa, vanilla paste, strong coffee, olive oil, caster sugar – ingredients for the gluten-free, dairy-free mocha brownies.
baked mocha brownies
The top is that lovely milk-chocolate colour – but inside its a deliciously rich dark brown colour.
A mocha brownie with a cup of coffee. Perfect bite of sweetness.
A mocha brownie with a cup of coffee. Yummy bite of dark sweetness.
Of course you could turn it into it’s prettier cousin – the mochaccino cake
Coco mochaccino cake, served ina coffee cup
To make a coco-mochaccino cake, use 175g ground almond and 25g desiccated coconut instead of the 200g of ground almonds, use 50g cocoa powder rather than 30g, and top your slices of cake with meringue topping and sprinkle over some desiccated coconut.

Get the full recipe here >>

More recipes for Gluten-free Brownies from around the web

Show Me The Yummy’s Flourless Salted Caramel Brownies

Caramel with chocolate – or toffee with chocolate – is bound to be good. This recipe uses a mix of cornflour and cocoa powder instead of flour, meaning it’s gluten-free. This also has a little bit of coffee in it. Somehow coffee enhances the flavour of chocolate. The one thing I might change is to add in some toffee bits to the brownies.

Would it be too much to add in some marshmallows as well? Might be. But no harm trying.

Gluten Free Blackberry Cheesecake Brownies from Giraffes Can Bake

These look so good! And I would never have thought of adding a cheesecake topping to brownies. A blackberry liqueur is used in sauce – it makes me wonder if you could substitute blackcurrants for the blackberries and use creme de cassis. I think that’s easier to find. Or maybe use cherries with some kirsch…

Anyway these look absolutely gorgeous. Definitely want to try them.

Vegan Brownies from Oh She Glows

There are a surprising amount of really gorgeous looking vegan gf brownies out there. I chose this one because the ingredients are easy to find and it doesn’t contain any coconut. Don’t get me wrong I’m a fan of coconut but if you use it a lot (and it seems to be used a lot in vegan stuff) you possibly want something else for a change. Also I almost always have ground almonds in the press – and I’m choosing these recipes for me really. Would I add anything? Maybe some coffee. I love almonds but they are sweet and I like my chocolate dark – coffee can help bring out the darkness.

To make these gf just use a gf plain flour blend.