Thank you, Dunkin’ At Home, for sponsoring today’s post!
When I lived in Massachusetts, I had a daily run over to my local Dunkin’ Donuts® to grab my morning cup of coffee. I became such a regular at it, the guy behind the corner would look up and say, “Skim Milk, two sugars?”
You know me so well, Sir.
Oh, those were THE DAYS when I sipped a cup of coffee on my walk from the shop to work and where I felt important because someone remembered my coffee just like I liked it.
Mornings look a heck of a lot different now and are often spent in a frantic state of panic over making sure everyone gets out the door on time with lunches packed and backpacks stuffed with everything they need. Someone making me coffee now is a rarity so I thoughtfully program a pot the night before for myself.
You deserve the best, Madam.
And since I deserve the best and still love that quiet cup, I wait until the house is empty and indulge fully in those first morning sips.
Each morning I treat myself to an hour of reading with my hot coffee and then I repeat this same little treat in the afternoon the hour before they come back. I consider it my two favorite indulgences during the day and gives me a chance to get in some really great books.
I, honestly, rarely go out for coffee anymore and instead I invested in a great coffeemaker and make it at home. Since I drink my coffee black, I love flavored coffees and Dunkin’ (TRULY) makes some of my absolute favorites. If you haven’t tried their Bakery Series ® Coffee, you are in for a delicious treat. A couple of my favorites are Cinnamon Coffee Roll and Caramel Coffeecake that I was able to find at my local grocery store. If you happen to be a K-Cup user, you can also score a delicious Chocolate Glazed Donut flavor. You can find all of these delicious options where you buy your groceries! Check out their website for the scoop!
For my afternoon indulgence, I wanted to recreate one of my favorite treats, Dark Chocolate Sea Salt Brownies, into a gluten-free version that our whole family could enjoy. My biggest concern with modifying this recipe was that I would have a dense and dry cake when replacing the flour. I remembered though that coffee has the ability to enhance and really bring out chocolate flavoring without adding a noticeable coffee taste. To keep these brownies fudgy, I added four tablespoons of coffee to my standard recipe and replaced the regular flour with this gluten-free version.
Dare I say that these brownies are actually LIGHTER than the originals? In fact, my husband kept saying, “Are you SURE these are gluten-free? I mean, are you REALLY sure?” Yes, after our fair share of terrible gluten-free baking experiences, I couldn’t believe how much the coffee added to the flavoring and the lightness of this recipe. It is so fluffy, in fact, that you might mistake it for cake!
The other struggle I have with gluten-free brownies is getting them to hold their shape, but the coffee really made a difference in how these held together. These were a breeze to cut into squares, especially when using my favorite brownie cutting trick…a plastic knife! I always keep one in our utensil drawer to get clean (not crumbly) brownies. Lining the brownie pan with parchment paper also helps the brownies to hold their shape and cuts down on clean-up.
I hope you can give the Dunkin’ Donuts® coffee a try at home and I hope you can mix up a quick batch of these Dark Chocolate Sea Salt Brownies for the perfect treat to accompany it. I have found that if there is leftover coffee (does this even happen?), that adding it to my brownies always enhances their flavoring.
Gluten-Free Dark Chocolate Sea Salt Brownies
Recipe Type: Dessert
Get ready for fame because these brownies will make you FAMOUS with your friends. This is a perfect treat to indulge in or to share with someone you love! You won’t believe these are gluten-free!
- 1½ sticks unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- ¼ cup plus 2 tablespoons unsweetened dark cocoa
- 2 cups sugar
- 3 large eggs
- 4 tablespoons coffee (I used Dunkin’ Donuts Caramel Coffeecake)
- 2 teaspoons pure vanilla extract
- 1 cup gluten-free flour (see above for recommended suggestion)
- ¾ teaspoon sea salt
- Preheat the oven to 350°. Line a 9-inch square metal cake pan with parchment paper, draping the parchment paper over the edges.
- In a saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat.
- In a mixing bowl begin whisking together the dry ingredients. In this bowl you will mix your dark cocoa, flour, and sugar. Once your dry ingredients are mixed together, we can begin incorporating the wet ingredients. Add your eggs, cooled coffee, and vanilla extract to the dry ingredients and mix them in with a spatula or use your stand mixer to mix these. Once these are incorporated, you can slowly add in your cooled chocolate and then incorporate that into your batter.
- Pour the batter into the prepared pan and smooth the surface.
- Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
- Bake the brownies in the center of the oven for about 33-35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter.
- Let the brownies cool to room temperature. Lift the brownies from the pan and peel back the parchment paper. Cut the brownies into bite-sized squares.
- Serve at room temperature.
- Side note: The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
Thank you, Dunkin’ At Home, for sponsoring today’s post!