If these brownies could talk, after your first bite they’d say something like, “I told you so.” They just might be the best brownies you’ll ever have. In this recipe, the cocoa powder acts as a flour substitute since the two are very similar in weight. Therefore, the texture is remarkably similar to normal flour-filled brownies, and they are extra rich and gooey because they’re made of straight-up, unadulterated cocoa. Indulge in these gluten-free treats straight out of the oven with a scoop of vanilla ice cream on top. That is, if you can make it to the freezer without having already finished every last brownie bite.


Total Time: 35 minutes

Servings: 4

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons vanilla
1 1/2 cups cocoa powder
2 teaspoons instant coffee or espresso powder
1/4 teaspoon salt
1/2 cup chocolate chips, optional
1/2 cup chopped walnuts, optional

1. Preheat oven to 325°F.
2. Grease 9×13-inch baking pan.
3. Beat oil and sugars in large bowl until well combined.
4. Whisk in eggs until fully incorporated.
5. Mix vanilla and instant coffee in separate small bowl until coffee granules are fully dissolved.
6. Add vanilla and coffee mixture to large bowl and beat for about two minutes.
7. Stir together cocoa powder and salt in a separate bowl.
8. Add dry ingredients to batter and mix until smooth.
9. Fold in walnuts and chocolate chips.
10. Pour batter into prepared pan and bake for about 25 minutes. To check if brownies are done, insert toothpick into center of pan. If toothpick comes out clean, brownies are ready to eat!
11. Let brownies cool completely before you cut them.