Gluten-Free Espresso Brownie Bites with Chocolate Chips
These gluten-free espresso brownie bites deliver intense coffee flavor paired with rich cocoa in a naturally grain-free format. Made with a blend of sorghum flour, brown rice flour, and tapioca starch bound with xanthan gum, they achieve a fudgy crumb without wheat flour. The espresso powder deepens the chocolate notes while keeping the bites light enough for snacking. Perfect for anyone avoiding gluten, these work for dessert spreads, coffee breaks, or packed lunches. What sets this version apart is the deliberate layering of cocoa and espresso for complexity, plus semi-sweet chocolate chips for textural contrast. Olive oil keeps them moist; the mini format makes portion control effortless and baking time quick.
Ingredients
- ½ cup olive oilmelted coconut oil1:1shifts mouthfeel slightly; coconut oil creates marginally crispier edges
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Full guide → - 1 ¼ cup organic cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup cocoa powder
- 2 teaspoon espresso powderinstant coffee powder1:1none
slightly less intense coffee bite
- ¼ teaspoon sea salt
- ⅛ teaspoon xanthan gum
- ¼ cup sorghum flourall-purpose floursamenote: omit xanthan gum if using wheat flour; it already has gluten structureadds gluten
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- ¼ cup brown rice flour
- ¼ cup tapioca starch
- semi-sweet chocolate chips, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees F and grease 36 mini muffin tins with coconut oil.
- 2
Combine olive oil and cane sugar in a large bowl.
- 3
Whisk in vanilla extract and eggs until well blended.
- 4
Sift cocoa powder, espresso powder, sea salt, xanthan gum, sorghum flour, brown rice flour, and tapioca starch together in a medium bowl.
- 5
Pour dry ingredients into wet ingredients and mix until smooth.
- 6
Distribute batter evenly among the 36 muffin tins.
- 7
Sprinkle semi-sweet chocolate chips on top of each bite.
- 8
Bake for 16-19 minutes until a toothpick inserted in the center comes out clean.
- 9
Let sit for 5 minutes in the tins, then remove to cooling racks.
- 10
Use a butter knife to gently pry out any bites that stick.
Tips
Use instant espresso powder rather than brewed coffee to avoid adding liquid that disrupts the batter. Starbucks Via or similar dissolves instantly and concentrates flavor without moisture.
Sift all dry ingredients together to break up any cocoa or espresso clumps and distribute leavening evenly. This step prevents dense pockets in the finished bites.
Do not overbake. Removing at 16-19 minutes while the center is still slightly underdone keeps the interior fudgy. Overbaking dries them out.
Good to Know
Airtight container at room temperature up to 4 days. Refrigerate up to 1 week for longer freshness.
Bake up to 2 days ahead and store covered. Freeze baked bites in airtight container up to 3 months; thaw at room temperature.
Serve at room temperature with coffee, espresso, or milk. Pair with fresh berries or a simple fruit salad for color contrast.
Common Mistakes
Do not skip sifting dry ingredients to avoid dense pockets of cocoa or gritty texture from clumped espresso powder.
Do not open oven door during baking to avoid temperature drop that extends cook time and risks overbaking.
Do not grease tins too lightly to avoid bites sticking; coconut oil or butter coating should be generous.
Substitutions
Gluten-Free Swaps
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General Alternatives
slightly less intense coffee bite
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Full guide →FAQ
Can I make these vegan?
Replace 2 large eggs with 1/2 cup applesauce or aquafaba (3-4 tablespoons), which provide moisture and binding. Texture will be slightly less fudgy but still moist. Ensure chocolate chips are dairy-free.
What if I don't have xanthan gum?
Omit xanthan gum and use 1/4 cup additional brown rice flour or sorghum flour. Crumb will be slightly denser and less tender, but still acceptable. If using all-purpose flour instead, xanthan gum is unnecessary since wheat gluten provides structure.
How long do these keep and can I freeze them?
Room temperature storage lasts up to 4 days in an airtight container; refrigerated up to 1 week. Freeze baked bites for up to 3 months in an airtight, freezer-safe container. Thaw at room temperature for 30-60 minutes before serving.