Homemade Espresso Oat Flour Brownies (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fudgy, melt-in-your-mouth vegan brownies made with oat flour, espresso, and dark chocolate. Dense and chocolatey with a hint of coffee, they deliver truffle-like richness in brownie form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3/4 (80g) Oat Flour (gluten free if needed | I DIY my oat flour - see notes below*)
- 2 Tbs Tapioca Flour ((see Annie's note in comments for Arrowroot sub))
- 4 Tbs (30g) Unsweetened Cocoa Powder (I use Rodelle)
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1/4 C (70g) 70% - 75% Dark Chocolate (chopped fine)
- 1/2 C (110g) Espresso or Strong Coffee (fresh brewed )
- 2 tsp Vanilla Extract (I use Rodelle)
- 1/4 C (70g) Almond Butter (room temperature)
- 2/3 C (155g) Organic Cane Sugar
- 1/2 C (100g) 60% - 70% Semi-Sweet Chocolate Chips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 96mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 96MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.