Eosinophilic Esophagitis Friendly Vegan Espresso Brownies
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.9(27)
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Learn more →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
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
- 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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