Homemade Espresso Brownies

Homemade Espresso Brownies

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

  • For the Brownies :
  • 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.
  • 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.

  • For Full Instruction: vanillaandbean.com

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