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Homemade Espresso Oat Flour Brownies (Vegan)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 pieces
Calories 220
Delicious vegan brownies with rich chocolate and espresso flavors, made with wholesome oat flour.

Ingredients

Oat Flour

  • 3/4 cup Oat Flour (gluten free if needed | I DIY my oat flour - see notes below*)

Tapioca Flour

  • 2 Tbs Tapioca Flour ((see Annie's note in comments for Arrowroot sub))

Cocoa Powder

  • 4 Tbs Unsweetened Cocoa Powder (I use Rodelle)

Baking Powder

  • 1/2 tsp Baking Powder

Baking Soda

  • 1/4 tsp Baking Soda

Sea Salt

  • 1/2 tsp Fine Sea Salt

Dark Chocolate

  • 1/4 C 70% - 75% Dark Chocolate (chopped fine)

Espresso or Coffee

  • 1/2 C Espresso or Strong Coffee (fresh brewed )

Vanilla Extract

  • 2 tsp Vanilla Extract (I use Rodelle)

Almond Butter

  • 1/4 C Almond Butter (room temperature)

Organic Cane Sugar

  • 2/3 C Organic Cane Sugar

Semi-Sweet Chocolate Chips

  • 1/2 C 60% - 70% Semi-Sweet Chocolate Chips

Instructions 

  • Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
  • Mix dry ingredients: oat flour, tapioca flour, cocoa powder, baking powder, baking soda, and salt.
  • Combine wet ingredients: melted almond butter, espresso, vanilla, and sugar. Mix well.
  • Fold wet mixture into dry ingredients, then stir in chopped dark chocolate and chocolate chips.
  • Pour batter into prepared pan and bake for 20 minutes. Let cool before slicing.

Notes

For a richer flavor, add a splash of espresso or coffee.
Calories: 220kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: brownies