Pregnancy Friendly Vegan Espresso Brownies
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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
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 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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