Espresso Kahlua Brownies- Gluten and Lactose Free and AWESOME!

A chewy brownie with an intense coffee flavor.

1/2 cup unsalted butter, cut into pieces
2 cups unsweetened chocolate, chopped (or use chips, Ghirardelli makes a great dark chocolate chip)
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlua or other coffee-flavored liqueur
3/4 cup tapioca flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlua until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Basic Brownies

Makes 9 brownies

1/2 cup unsalted butter
2 cups dark chocolate
1/3 cup rice flour
1/3 cup tapioca flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in a microwave on medium power; set aside to cool.

2. Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.

3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts) until just combined.

4. Pour batter into greased 8-inch square pan pan, 2 inches deep; bake at 350 degrees until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Pan can be wrapped in plastic, then foil, for up to 2 days — to preserve moistness, cut and remove brownies only as needed.)

Variations-  I use dried cherries soaked in Garn Marnier in the brownies sometimes.