Emulsifier Free Vegan Espresso Brownies

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.9

(27)

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Ingredients

16 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the brownies

½ cup vegan butter
4 oz vegan chocolate, roughly chopped
1 cup organic cane sugar
2 tbsp instant espresso powder
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup vegan chocolate chips

For serving

flaky sea salt, for finishing (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 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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