Espresso Sea-Salt Brownies (Gluten-Free)

Celiac.com 11/22/2025 - The brownie was born in American kitchens at the turn of the twentieth century, a happy middle ground between cookie and cake that favored dense chew over lofty crumb. Over time, bakers learned that the most memorable versions rely on two things: melted chocolate and just enough flour to hold a glossy, fudgy center. This recipe follows that tradition while embracing naturally gluten-free flours that feel right at home in modern baking.

Here, almond flour lends richness and a tender bite, tapioca flour adds that classic fudgy pull, and espresso amplifies chocolate’s deeper notes—an old pastry trick that turns good cocoa into great chocolate flavor. A final scatter of flaky sea salt sharpens the edges, balancing sweetness with a clean, mineral snap.

Ingredients

• 4 oz dark chocolate (60–70%), chopped
• ½ cup unsalted butter (or coconut oil)
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 2 large eggs + 1 egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup unsweetened cocoa powder
• 1 cup fine almond flour
• ¼ cup tapioca flour
• ½ teaspoon fine sea salt
• 1 tablespoon instant espresso powder or 2 tablespoons very strong brewed espresso (cooled)
• ½ cup dark chocolate chunks or chips (optional)
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
2. In a heatproof bowl set over gently simmering water, melt the chopped dark chocolate with the butter, stirring until smooth. Remove from heat and let cool for 3–4 minutes.
3. Whisk in the brown sugar and granulated sugar until glossy. Add the eggs and extra yolk one at a time, whisking well after each addition, then stir in the vanilla and espresso (powder or brewed). The mixture should look thick and shiny.
4. Sift the cocoa powder over the bowl, then add almond flour, tapioca flour, and fine sea salt. Switch to a spatula and fold just until no dry spots remain. If using, fold in the chocolate chunks.
5. Scrape the batter into the prepared pan and smooth the top. Sprinkle a generous pinch of flaky sea salt over the surface.
6. Bake for 22–28 minutes, until the edges are set and a toothpick inserted near the center emerges with moist, fudgy crumbs (not wet batter). For ultra-fudgy centers, err on the earlier side.
7. Cool in the pan on a rack for at least 45 minutes. Use the parchment overhang to lift out, then chill for 20 minutes for the cleanest slices. Cut into squares.

Baker’s Notes

• Texture control: A shorter bake gives a gooier bite; a few extra minutes yields a slightly firmer chew.
• Espresso options: Instant espresso powder dissolves directly in the batter; brewed espresso adds subtle moisture—reduce by 1 teaspoon if your batter seems thin.
• Dairy-free: Swap butter for coconut oil and ensure chocolate is dairy-free.
• Shiny tops: Beat the sugars into the warm chocolate-butter mix and whisk the eggs vigorously to help create that classic crackly top.

Serving and Storage

Celiac.com Sponsor (A12):
Serve at room temperature or slightly warmed, with a spoonful of whipped cream or a scoop of vanilla ice cream. Store airtight at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap tightly and freeze for up to 1 month.

Conclusion

These Espresso Sea-Salt Brownies honor the brownie’s American roots while showcasing the strengths of gluten-free baking. Almond flour builds richness, tapioca flour delivers fudgy chew, espresso deepens chocolate’s complexity, and flaky sea salt keeps every bite balanced. The result is a pan of brownies that feels classic and modern at once—an easy favorite for weeknights, gatherings, and every chocolate craving in between.