Gooey Cappuccino Banana Flour Brownies: A Gluten-Free Delight
45 minutes
700 reads
About Gooey Cappuccino Banana Flour Brownies: A Gluten-Free Delight
Dive into the intensely fudgy world of Gooey Cappuccino Banana Flour Brownies. Imagine the rich aroma of coffee mingling with the decadent, melt-in-your-mouth texture – a truly irresistible treat.These gluten-free brownies, crafted with wholesome banana flour, offer a surprisingly guilt-free indulgence. They boast a deep coffee flavor that perfectly complements their fudgy center.Perfect for a coffee break pick-me-up or a satisfying dessert, these brownies are where healthy meets heavenly.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Wet Ingredients
- 2 Large Eggs
- 60 gm Butter unsalted
- 140 gm Chocolate dark
- 1 tbsp Water hot
- 1 tbsp Coffee Powder instant
Dry Ingredients
- 50 gm Banana Flour i used natirã brand
- 90 gm Cane Sugar
Optional Mix-Ins
- 1/4 cup Chocolate Chips
Instructions
- Melt the butter and dark chocolate together. You can do this in a double boiler or by microwaving in 30-second intervals, stirring until smooth. This creates a rich, glossy base for the brownies.
- Dissolve the instant coffee powder in the hot water. This intensifies the coffee flavor and ensures it's evenly distributed throughout the batter.
- In a separate bowl, beat the eggs until light and fluffy. This incorporates air into the batter, resulting in a lighter texture. Gradually add the cane sugar and continue beating until the mixture is pale and creamy.
- Gently fold the melted chocolate mixture and coffee into the egg mixture. Be careful not to overmix, as this can make the brownies tough.
- In a separate bowl, whisk together the banana flour and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Overmixing can lead to a dense texture, so mix until no dry streaks remain.
- Line a baking pan with parchment paper, leaving an overhang on the sides to make lifting the brownies easier. Pour the batter into the prepared pan and spread evenly. Sprinkle chocolate chips over the top, if desired.
- Preheat your oven to 325°F (160°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies will continue to cook as they cool.
Recipe Notes
Good To Know
- Don't overbake the brownies. After 25 minutes, check with a toothpick. If a few moist crumbs stick to the toothpick, they're done. Brownies shouldn't come out completely clean on a toothpick like cakes do.
- Overbaking will result in a loss of the fudgy, gooey texture.
- Use parchment paper or a baking sheet to prevent sticking, even if your baking dish is greased.
- For a crinkled top, gently lift the hot brownies from the pan using the sides of the parchment paper immediately after baking.
- Use good quality coffee for the best flavor.
Expert Tips
- For extra fudgy brownies, slightly underbake them and let them cool completely in the pan before cutting.
- Add a pinch of salt to enhance the chocolate flavor.
- If using unsalted butter, add a pinch of salt to the batter.
Storage Instructions
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Related Posts You May Like
Recipe Nutrition
Calories: 325kcalCarbohydrates: 31gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 92mgPotassium: 249mgFiber: 3gSugar: 24gVitamin A: 344IUVitamin C: 1mgCalcium: 29mgIron: 3mg
In collaboration with
Priyanjali Joardar
Articles: 36
5 Comments
Leave a Reply
You must be logged in to post a comment.
Yum! This recipe is a must-try.
Is it unsweetened or semi sweet chocolate and can I use granulated sugar?
So Tempting and delicious recipe.
This looks so good! Can’t wait to cook it.
This looks so tasty! Thank you.