Gluten Free Espresso Brownies

Gluten Free Espresso Brownies

Ingredients

• 1 package Bob’s Red Mill Gluten Free Brownie Mix

• 4 squares of Theo chocolate DARK baking chocolate

• 1 large egg at room temperature

• 1 tsp pure vanilla extract

• 1 tsp almond extract

• 2 tsp espresso powder

• 3/4 cup dark chocolate chips (unmelted)

Instructions

1. Preheat the oven to 350 degrees. Grease and line an 8x8 baking pan with parchment paper

2. Melt the baking chocolate in the mricrowave

3. Prepare the Brownies according to the package directions. Add in the melted chocolate, the vanilla and the almond extract, the espresso and the chocolate chips.

4. Pour into the prepared pan. If there’s some oil around the edges of the brownies, Bake for 35 min or until an inserted toothpick comes out almost clean. The less time you bake for, the more fudgy the brownies will be.

5. When finished, remove from oven and allow to cool completely in pan on a wire rack.

6. Enjoy with some vanilla ice cream on the top!