Vegan Espresso Brownies

Vegan Espresso Brownies

These Brownies created by Jessie (@jessie_bakes_) are really simple to make, and contain only a handful of ingredients, allowing for the whole bar of Seed & Bean Chocolate to be used; maximising on gooey texture and the gorgeous flavour.

Other bonus points to this recipe include, minimal equipment, a really easy consistency that anyone can achieve & value for ingredients; a little batter goes a long way, which is unusual for brownies. So grab a mixing bowl and a deep sided tray suitable for your brownies to bake in. I use a great little individual portion one that means no slicing and really neat results, but a standard tray bake tin or deep sided baking tray will do the job. Ensure that you grease and line whichever tray you use.

The quantities below yielded me 12 portions, depending how you slice them you should get a similar amount. They can be stored in an airtight container for up to 5 days, but trust me they won’t last that long.

  • 80g Oat Flour
  • 4 tbsp Cacao Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 85g Seed & Bean Espresso Chocolate
  • 60ml Espresso Coffee
  • 70g Almond Butter
  • 150g Light Brown Sugar
  • 40ml Almond / Oat Milk
  • Select your tray and grease with either dairy free butter, coconut oil or line with baking paper.
  • Pre heat your oven to 180 degrees.
  • Grab a mixing bowl and weigh out all dry ingredients; so your flour, cacao powder, baking powder, sugar and salt.
  • Boil a kettle and make a 60ml cup of coffee; espresso works really well but equally a normal instant coffee is fine.
  • In another bowl, roughly chop or break your lovely bar of Seed & Bean Chocolate.
  • Pour the hot coffee over the chocolate and stir well until melted. Then add the almond milk and continue to combine.
  • Stir the wet ingredients into your bowl of dry mixture. At this stage, check your texture - you want a batter like consistency that is thick but would drop from a spoon. Pending your results stir in a splash of milk until you achieve the described consistency.
  • Spread into your tray and bake for 18-20 minutes.
  • Allow to cool, slice and enjoy.  

Please post and tag if you recreate this recipe, we love to see your pictures!