Eosinophilic Esophagitis Friendly Vegan Espresso Brownies with Sea Salt
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.5(17)
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp vanilla extract
- 2 tsp instant espresso powder
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
For the espresso swirl
- 1 tsp instant espresso powder
- 1 tbsp hot water
- 2 tbsp powdered sugar
For finishing
- ½ tsp flaky sea salt
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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