Saturday, January 5, 2019

Homemade Espresso Brownies

Homemade Espresso Brownies

Like a chocolate truffle in brownie form, Homemade Espresso Brownies - gluten free + vegan are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!)  But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together! 


For The Brownies:

·         3/4 (80g) Oat Flour gluten free if needed | I DIY my oat flour - see notes below*
·         2 Tbs Tapioca Flour (see Annie's note in comments for Arrowroot sub)
·         4 Tbs (30g) Unsweetened Cocoa Powder I use Rodelle
·         1/2 tsp Baking Powder
·         1/4 tsp Baking Soda
·         1/2 tsp Fine Sea Salt
·         1/4 C (70g) 70% - 75% Dark Chocolate chopped fine
·         1/2 C (110g) Espresso or Strong Coffee fresh brewed
·         2 tsp Vanilla Extract I use Rodelle
·         1/4 C (70g) Almond Butter room temperature
·         2/3 C (155g) Cane Sugar
·         1/2 C (100g) 60% - 70% Semi-Sweet Chocolate Chips


For the Brownies:

1.    In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside. 
2.    In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth. 
3.    To the wet ingredients, add the dry ingredients. Whisk vigorously for one minute so no clumps remain. Set aside. 
4.    …………………….
5.    …………………………….
Full instructions : Click here