Dark Chocolate Espresso Cake Brownies (vegan friendly, refined sugar-free, dairy-free

• Vegan

• Canned Goods

  • 1/4 cup Applesauce
  • 1 cup Coconut milk

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/8 cup Coconut palm sugar
  • 1 cup Dark chocolate chips
  • 3/4 tsp Sea salt
  • 1 tsp Vanilla
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 tbsp Flaxseeds mixed with, Ground

• Drinks

  • 1/4 cup Espresso

Found on thekitchenmccabe.com

Description

Ingredients

• 1½ cups Whole Wheat Flour (use Gluten Free Oat Flour for a GF brownie)
• 1 cup + 2 tablespoons Coconut Palm Sugar
• ½ cup Unsweetened Cocoa Powder
• ½ teaspoon Baking Powder
• ¾ teaspoon Sea Salt
• 1 tablespoon Ground Flaxseeds mixed with 3 tablespoons warm water(let sit for 5 minutes), for vegan brownies (or 1 egg)
• 1 cup Coconut Milk
• ¼ cup Espresso (I add 1 teaspoon Instant decaf coffee to ¼ cup hot water)
• ⅓ cup Coconut Oil, melted
• ¼ cup Applesauce (no sugar added)
• 1 teaspoon Vanilla
• 1 cup Dark Chocolate Chips (use your favorite vegan brand if vegan!)

Directions

• Preheat the oven to 350 degrees. Grease an 8x8 or 9x9 inch baking pan.
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
• In another mixing bowl, whisk together the flax egg, coconut milk, espresso, coconut oil, applesauce, and vanilla.
• Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the chocolate chips.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
• Cool and cut into squares. Store in an airtight container.
• My favorite way to eat them? Serve them hot with your favorite vanilla ice cream on top!