HOMEMADE ESPRESSO BROWNIES

A FEW RECIPE NOTES:

• Fudgy or cakey/chewy brownies? You decide! Bake for 18 minutes for fudgy (shown in the pictures above – my favorite) or 22 minutes for chewy – more cake like. 
• The Toothpick Test: Because there are chocolate chips in these luscious brownies, it’s a bit challenging to have the toothpick come out clean. If you’re going for a fudgy brownie, it’s not going to happen anyway. For the chewy/cake like brownie, you can poke around to find a ‘no chocolate chip’ spot and the toothpick should come out with a few crumbs when they’re ready. 
• Because Homemade Espresso Brownies are gluten free and vegan with no added binders, they are delicate. Handle them gently when removing them from the pan and cutting.
• Brownies need to cool before handling. Give them at least an hour to cool before removing them from the pan. For these gluten free + vegan brownies, I recommend letting them cure or rest for at least eight hours before cutting into them – a practice in patience. Giving them a rest overnight helps them hold together much better than otherwise. But, if you just can’t wait, remove them from the pan, cut and carefully put a slice in a bowl (rewarm if you like), top with ice cream and fudge sauce! 
• How do I Cut Brownies? After removing the brownies from the pan and to get the cleanest cut, use a large serrated knife and dip it in very hot water (I use a tall glass). Wipe the knife dry then cut firmly down without dragging the knife through the brownie. Repeat until all cuts have been made. 
• Are brownies Freezer Friendly? Oh yesss! Place in covered container or wrap tightly with foil, then place in a freezer bag. Freeze for up to two weeks. Thaw at room temperature.

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! 

 Course Dessert

 Cuisine American

 Keyword Brownies From Scratch, Dessert, Espresso Brownies, Gluten Free Brownies, Recipe, Vegan Brownies

 Prep Time 10 minutes

 Cook Time 20 minutes

 Resting Time 20 minutes

 Total Time 30 minutes

 Servings 16 Brownies

 Author Traci York | Vanilla And Bean

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
• 2/3 C (155g) Cane Sugar
• 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. Position the oven rack in the center and preheat to 350F (180C). Use pan spray or melted coconut oil to lightly grease an 8" square baking pan. Line pan with two crisscrossed pieces of parchment paper cut to size so that the paper lines the walls. Lightly spray or oil the surface and sides of the parchment. Set aside. 
5. Once the oven is preheated, mix the chocolate chips into the brownie batter - the batter will be very thick. Spoon the batter into the pan and spread it evenly in pan. The layer will be thin. 
6. For Fudgy Brownies: Bake the brownies for 18-19 minutes (I pull mine at 18 minutes). The toothpick test for doneness wont work here since these are fudgy, chocolate chip brownies, but the center will be soft, and the edges firm. Remove from oven and cool for one hour or longer before removing from the pan or cutting. The center will sink slightly. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Remove the brownies from the pan like a cake (this tutorial may help, just don't remove the parchment!) by placing a small parchment lined sheet pan on top of the brownie pan then turning the brownies out. If the brownies don't fall on to the pan, flip them back over and use a small pairing knife to ease the corners and edges of the brownies. Repeat turning the brownies out. Lifting these fudgy brownies out of the pan with the parchment as handles wont work because the structure is too soft (I've tried it and made a mess!). Carefully flip the brownies back over, using the same method, so that the top is facing up. Now they're ready to cut (see cutting instructions below).

   For Chewy/Cakey Brownies: Bake the brownies for 21-22 minutes. To test for doneness, use a toothpick to poke around to find a 'no chocolate chip' spot. The toothpick should come out with a few crumbs when they're ready. Remove from oven and cool for at one hour or longer before removing from the pan or cutting. The center will stay lofty and should not sink. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Use the parchment has handles to carefully lift the brownies from the pan. Now they're ready to cut (see cutting instructions below).
7. How to Cut Brownies: After removing the brownies from the pan and to get the cleanest cut, use a large serrated knife and dip it in very hot water (I use a tall glass). Wipe the knife dry then cut firmly down without dragging the knife through the brownies to get it out - just lift it straight back up. Repeat until all cuts have been made. Lift the brownies with a spatula, gently nudging them from the parchment.

   Serve rewarmed with ice cream and fudge sauce. 

   How to Rewarm Brownies: We all love warm brownies with ice cream! To rewarm, place in a 350F oven for about 10 minutes. 

   How to Store Brownies: Store brownies at room temperature in a covered container for up to four days. 

   How To Freeze Brownies: Wrap snugly in foil, then place in a storage container or bag. Freeze for up to a month. Thaw at room temperature. 
8. read more please visit : vanillaandbean.com

Tweet

Subscribe to receive free email updates: