Dark Chocolate Espresso Cake Brownies {vegan friendly, refined sugar-free, dairy-free}
Serves: 9 large brownies or 16 small brownies
  • 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!)
  1. Preheat the oven to 350 degrees. Grease an 8x8 or 9x9 inch baking pan.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  3. In another mixing bowl, whisk together the flax egg, coconut milk, espresso, coconut oil, applesauce, and vanilla.
  4. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
  7. Cool and cut into squares. Store in an airtight container.
  8. My favorite way to eat them? Serve them hot with your favorite vanilla ice cream on top!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/01/13/dark-chocolate-espresso-cake-brownies-vegan-friendly-refined-sugar-free-dairy-free/