I recently picked up an organic Cocoa Espresso mix, and of course the first thing I wanted to bake with it was brownies! I was hopeful that it would not have an overwhelming coffee taste, as I wanted my kids to be able to enjoy these treats as well – my kids love drinking coffee but espresso can have a bit of a stronger flavor. I found the coffee and espresso combination to be perfect and absolutely no complaints from my kids!
I used the Chocolate Brownies recipe from The Joy of Vegan Baking, slightly modified.
Enjoy!
Ingredients
1 1/2 cups granulated sugar
3/4 cup unsweetened apple sauce
2 Tbsp water
2 tsp ground flaxseed
1/2 cup water
2 tsp vanilla extract
1 1/3 cup unbleached all-purpose flour
3/4 cup unsweetened cocoa + espresso mix
3/4 tsp baking powder
1/4 tsp salt
1 cup nondairy semisweet chocolate chips
1/4 – 1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 °F. Grease an 8 x 8 inch glass baking dish with oil (I used avocado but canola would work fine).
In a small mixing bowl, combine sugar, applesauce, and 2 Tbsp water together.
In a separate bowl, combine 1/2 cup water and ground flaxseed. Add flaxseed mixture, along with vanilla extract, to the applesauce mixture and stir together.
In a medium size mixing bowl, combine the flour, cocoa espresso mix, baking powder, and salt. Mix with a fork to combine and then sift into the applesauce mixture. Add in the chocolate chips and stir to combine.
Pour into the baking dish. If using, sprinkle walnuts over the top of the brownie mixture. I prefer to sprinkle walnuts on top before baking, but another option would be to use a little extra and mix them in before pouring into the baking dish.
Bake at 350°F for 40 minutes (let go for addition 3-4 minutes if you prefer a less moist brownie).
Remove and place baking dish on cooling rack. Allow to cool before cutting.
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