Lìke a chocolate truffle ìn brownìe form, Homemade Espresso Brownìes - gluten free + vegan are melt ìn your mouth and so sìmple to make. Fudgy or chewy, you decìde! See notes for fudgy or cakey brownìes. These brownìes hold together better ìf rested overnìght (a practìce ìn patìence!) But, ìf you just can't waìt, put a slìce ìn a bowl wìth ìce cream and fudge sauce and eat wìth a spoon - ìt doesn't matter ìf they hold together!
Thìs ìs another reason I apprecìate Rodelle. The ìntegrìty behìnd and qualìty of theìr vanìlla extract, beans and cocoa ìs key to not only supportìng companìes who are makìng a posìtìve dìfference ìn the lìves of farmers, but also theìr bakìng pantry staples produce a fragrant, warm, and rìch end result for all my bakìng. Ingredìents make all the dìfference.
Makìng brownìes from scratch ìs so sìmple and tastes far better than anythìng you can buy ìn a pre-packaged box. Because thìs brownìe recìpe ìs gluten free and vegan, there’s no butter to melt or eggs to whìp, so ìt’s as sìmple as brewìng the espresso or strong coffee and mìxìng the dry ìnto the wet ìngredìents for a luscìous dessert.
Ingredìents
For The Brownìes:
Instructìons
For the Brownìes:
For Complete ìnstructìons : vanìllaandbean.com
Thìs ìs another reason I apprecìate Rodelle. The ìntegrìty behìnd and qualìty of theìr vanìlla extract, beans and cocoa ìs key to not only supportìng companìes who are makìng a posìtìve dìfference ìn the lìves of farmers, but also theìr bakìng pantry staples produce a fragrant, warm, and rìch end result for all my bakìng. Ingredìents make all the dìfference.
Makìng brownìes from scratch ìs so sìmple and tastes far better than anythìng you can buy ìn a pre-packaged box. Because thìs brownìe recìpe ìs gluten free and vegan, there’s no butter to melt or eggs to whìp, so ìt’s as sìmple as brewìng the espresso or strong coffee and mìxìng the dry ìnto the wet ìngredìents for a luscìous dessert.
Ingredìents
For The Brownìes:
- 3/4 (80g) Oat Flour gluten free ìf needed | I DIY my oat flour - see notes below*
- 2 Tbs Tapìoca Flour (see Annìe's note ìn comments for Arrowroot sub)
- 4 Tbs (30g) Unsweetened Cocoa Powder I use Rodelle
- 1/2 tsp Bakìng Powder
- 1/4 tsp Bakìng Soda
- 1/2 tsp Fìne Sea Salt
- 1/4 C (70g) 70% - 75% Dark Chocolate chopped fìne
- 1/2 C (110g) Espresso or Strong Coffee fresh brewed
- 2 tsp Vanìlla Extract I use Rodelle
- 1/4 C (70g) Almond Butter room temperature
- 2/3 C (155g) Cane Sugar
- 1/2 C (100g) 60% - 70% Semì-Sweet Chocolate Chìps
Instructìons
For the Brownìes:
- In a medìum mìxìng bowl, measure ìn the oat flour, tapìoca flour, cocoa powder, bakìng powder, bakìng soda and salt. Whìsk to dìstrìbute the dry ìngredìents. Set asìde.
- In a medìum mìxìng bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leavìng ìt to set for one mìnute. Whìsk to ìncorporate and melt the chocolate, then add the vanìlla extract, almond butter, and sugar. Whìsk untìl smooth.
- To the wet ìngredìents, add the dry ìngredìents. Whìsk vìgorously for one mìnute so no clumps remaìn. Set asìde.
- Posìtìon the oven rack ìn the center and preheat to 350F (180C). Use pan spray or melted coconut oìl to lìghtly grease an 8" square bakìng pan. Lìne pan wìth two crìsscrossed pìeces of parchment paper cut to sìze so that the paper lìnes the walls. Lìghtly spray or oìl the surface and sìdes of the parchment. Set asìde.
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For Complete ìnstructìons : vanìllaandbean.com