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4.84 from 6 votes

Vegan, Gluten Free Dark Chocolate Espresso Brownies

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: gluten free, nut free, soy free, vegan
Servings: 9
Author: Gena Hamshaw

Ingredients

  • 3 tablespoons lukewarm water
  • 1 tablespoon ground flaxseeds
  • 1 cup sorghum flour
  • 1/2 cup oat flour
  • 1 1/4 cup coconut sugar or organic cane sugar use 1 cup to make these less sweet
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup almond soy, or rice milk
  • 1/4 cup brewed espresso 2 ounces, or 2 shots or very strongly brewed coffee
  • 1/3 cup safflower grapeseed, canola, or melted coconut oil
  • 1/3 cup applesauce
  • 1 teaspoon vanilla extract
  • 3/4 cup vegan dark chocolate chunks or chips

Instructions

  • Preheat oven to 350F and lightly oil and flour an 8-inch square baking dish. In a small bowl, whisk together the flax seeds and warm water. Set aside.
  • In a large mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, and salt.
  • In a medium sized mixing bowl, whisk together the non-dairy milk, espresso/coffee, oil, applesauce, vanilla, and the flaxseed mixture. Add the wet ingredients to the dry ingredients and mix until they're combined. Fold in the chocolate chunks or chips, reserving a few to sprinkle on top of the brownies.
  • Bake for 25-35 minutes, or until a toothpick inserted into the brownie center emerges with just a couple crumbs. Start checking the brownies at the 22 minute mark, just to be safe: if they're burning at the edges or getting very firm in the middle, use a toothpick to check. You want to avoid overcooking for a perfectly moist, chewy texture!
  • Transfer the baking dish to a wire cooling rack and allow the brownies to cool for 30 minutes before cutting and serving.

Notes

Note: In place of the sorghum/oat flour combination, you can use 1 1/2 cups all purpose, whole wheat pastry, or spelt flour.
Storage: Wrap leftover brownies tightly in saran wrap or place them in an airtight container. Store them in a cool, dry place for up to four days.