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The Homegrown Gourmet Presents Vegan Fudgy Espresso Brownies

Simple to make, dark and rich vegan brownies with walnuts and a hint of espresso.
  Organic spelt flour 3 Cup (48 tbs)
  Unsweetened dark cocoa powder 1 Cup (16 tbs)
  Instant espresso powder 2 Tablespoon
  Aluminum-free baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Kosher salt 1 Teaspoon
  Organic tropical source chocolate chips 1 Cup (16 tbs)
  Melted organic extra virgin coconut oil 1 Cup (16 tbs)
  Organic banana 1 Small, mashed
  Organic unbleached cane sugar 1 Cup (16 tbs)
  Coconut milk/Almond milk 1 Cup (16 tbs)
  Organic golden flaxseed meal 2 Tablespoon
  Pure vanilla extract 2 Teaspoon
  Nuts of choice 1 Cup (16 tbs), toasted and chopped

1. Preheat oven to 350.
2. Lightly grease an 8 or 9 inch square baking pan, line with parchment paper and then grease paper as well.
3. In a medium bowl; combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
4. Place chocolate chips and coconut oil in a double boiler to melt chocolate. Make sure the bottom of the bowl does not touch the water. Stir to blend, remove from heat.
5. Add mashed banana and sugar and espresso powder to melted chocolate mixture.
6. Combine flax meal with almond milk and let stand for 5 minutes. Stir in vanilla extract.
7. Combine the milk mixture with the chocolate mixture. Make a well in the dry ingredients and add the wet to the dry. Mix until no dry spots remain. Do not over mix.
8. Fold in nuts and turn batter out into prepared pan.

9. Bake 20-25 minutes or until a pick inserted 2 inches from the side of the pan comes out clean. If inserted in the center it should come out slightly sticky because the middle will still be soft.

10. Cool on wire rack. Turn out onto flat surface; remove parchment paper and cut into 12-16 squares.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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