Adding a bit of coffee flour to box brownie mix not only contributes richer flavor and a slight caffeine boost, but also delivers a whopping dose of potassium. Just 1 tablespoon of coffee flour contains 310 mg of potassium. Topped off with a scoop of coffee ice cream, this dessert is a mocha-lover’s paradise. If you want to make these brownies completely gluten-free (coffee flour is naturally gluten-free), use your favortite gluten-free brownie mix.
1 (18.3-oz.) pkg. fudge brownie mix (such as Betty Crocker)
1/2 cup canola oil
1/4 cup water
1/4 cup coffee flour
2 large eggs
3 cups coffee ice cream
How to Make It
Preheat oven to 325°F. Stir together brownie mix, water, oil, flour, and eggs in a medium bowl until well combined. Pour batter into a greased 8-inch square baking dish. Bake in preheated oven until a wooden pick inserted in center of brownies comes out clean, 45 to 50 minutes.
Let brownies stand at least 15 minutes. Cut into 9 squares. Top each brownie with 1/3 cup ice cream.
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