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–+ servings
Four tiny espresso cups with gluten free, dairy free cappuccino brownies baked in them, each topped with cinnamon cream cheese.

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!
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Course: Dessert
Cuisine: Canadian
Keyword: dairy free cappuccino brownies
Cook Time: 25 minutes
Servings: 16 pieces
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.