Dark Chocolate Espresso Brownie

These brownies are just the right amount of sweet with a hint of coffee and dark chocolate heaven.  We love these brownies at breakfast, as a snack, or an after dinner treat with whip cream!  Try this vegan whip cream recipe - it’s so good with this brownie (or in your coffee!).

Ingredients:

1 ½ cups oat flour

¼ cup tapioca starch

2 tbsp psyllium husk

½ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

½ cup dark semi sweet chocolate, chopped plus another ½ cup set aside

1 cup espresso or strong coffee

1 tbsp vanilla extract

½ cup almond butter

1 ½ cups coconut sugar

Directions:

1. Set oven to 350

2. Line a 7 x 11 inch baking pan with parchment paper, lightly oiled.

3. In a large mixing bowl add oat flour, tapioca starch, psyllium husk, cocoa powder, baking powder, baking soda and sea salt.  Stir until well combined and set aside.

4. In a smaller bowl add chocolate and the hot espresso or coffee.  Stir until the chocolate is melted.  Add the vanilla, almond butter and coconut sugar and stir until smooth.

5. Add the wet to the dry and stir until well combined.

6. Pour the mixture into your lined pan, using a spatula to scrape the batter from the bowl and to spread the mixture out evenly in the pan.

7. Sprinkle with the remaining chocolate chunks

8. Bake for 20 minutes.