Red Meat Allergy Friendly Vegan Espresso Brownies with Sea Salt
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.5(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!