Notes: I don't recommend substituting regular coffee grounds or brewed coffee in the brownie batter. If you aren't fond of coffee, you can simply omit the instant coffee crystals and make regular fudgy dark chocolate brownies.
For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will also work, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Agave or
honey may be substituted for the maple syrup. Alternatively, ½ cup (106g) of lightly packed light brown sugar plus ¼ cup (60mL) of milk may be substituted instead, but the brownies would no longer be clean eating friendly.
For a plain glaze, any type of milk may be substituted for the brewed coffee.
Regular powdered sugar may be substituted for the confectioner’s style stevia in the drizzle, along the brownies would no longer be clean eating friendly. If using regular powdered sugar, start with ½ teaspoon of brewed coffee, and add more as necessary for a thinner consistency.
{gluten-free, clean eating, low fat, low calorie}