Homemade Espresso Brownies - gluten free + vegan
Homemade Espresso Brownies - gluten free + vegan
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!
Ingredients
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
·
1/2 C (100g) 60% - 70% Semi-Sweet
Chocolate Chips
Instructions
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.
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5.
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Full instructions: Click here
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