Gluten-Free Dairy-Free Cappuccino Brownies

Have fun baking brownies in different shapes; mini loaf pans, ramekins, bundtlet pans or cute little espresso cups. I love creating simple and fun presentations for brownies!

Course Dessert

Cuisine Canadian

Keyword dairy free cappuccino brownies

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 304kcal

Author Cinde Little

Ingredients

BROWNIE

4 oz dairy free chocolate baking pieces (or chocolate chips)
¾ cup dairy free margarine
1 cup sugar
1 teaspoon instant coffee granules lightly crushed in your hand
2 eggs
2 teaspoon vanilla extract
1¼ cups EGFG gluten free flour blend* (163 g)
¼ cup dairy free milk

DAIRY FREE CREAM CHEESE TOPPING

8 oz dairy free cream cheese room temperature
6 tablespoon dairy free margarine room temperature
1½ cups icing sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

GARNISH** – grated dairy free chocolate and cinnamon

Instructions

BROWNIE LAYER

Preheat oven to 350°F and lightly grease baking pans (any size you like).
Put chocolate in a small bowl and microwave on high for 1 minute. Stir and heat for another 30 seconds if needed. Stir vigorously until almost smooth.
Add margarine to chocolate and microwave 30 seconds at a time, stirring until smooth. Watch closely so it doesn't burn.
Add sugar, stir and set aside.
In large bowl of an electric mixer beat eggs and vanilla. Add chocolate mixture and stir.
Add flour and dairy free milk, stir until combined.
Divide batter into espresso cups, mini loaf pans, muffin tins or an 8-inch square baking pan. Baking time will vary depending on the pans you choose.
Bake 20-22 minutes depending on the depth of the pan.
Let brownies cool completely before adding cappuccino topping.

CAPPUCCINO TOPPING

In electric mixer beat dairy free cream cheese and margarine until smooth.
Slowly add icing sugar, vanilla and cinnamon.
Transfer to piping bag. Pipe onto brownie in a way that looks like the cappuccino you would get in a cup. If you make a real cappuccino pattern on top you MUST tag me with your photo on Instagram. @everyday.gf.gourmet
Sprinkle with grated chocolate and an extra dash of cinnamon for the full effect.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

This recipe can be made with regular dairy products if do not need dairy free.

Nutrition