Espress Yo’self Brownies

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I truly believe it is imperative that each of us be able to express our true and authentic selves and not crumble like a cookie under the clutter of other people’s expectations. That would be doing a disservice to the being you were born to be. So with these brownies I express my true love of everything espresso bean and mix it with a pinch of cacao so you become your true hyper self. I like to undercook my brownies just a tad and then freeze them so that they taste like fudge. And they are so immensely decadent this way that they are best without getting dressed with frosting.

Espress Yo’self Brownies
By Debbie Adler

Makes 9 brownies

Must Have
Brownie
1¼ cups all-purpose gluten-free flour
½ cup cacao powder
2 tablespoons espresso powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon guar gum
¼ teaspoon fine sea salt
⅓ cup coconut nectar
¼ cup applesauce
1 teaspoon vanilla extract
¼ teaspoon stevia powder
½ cup room temperature espresso or strong coffee

Must Do
Preheat the oven to 325° F. Line an 8 x 8-inch square pan with parchment paper.
Whisk together the flour, cacao, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the coconut nectar, applesauce, vanilla and stevia and stir to combine.
Add the espresso and stir until the liquid is absorbed and the batter is smooth.
Pour the batter into prepared tin and bake until the batter starts to pull away from the sides of the pan or when a toothpick inserted in the center comes out with just a few crumbs attached, about 10 minutes. Rotate the tin from font to back after 7 minutes of baking.
Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before cutting into 9 squares.
Keep in an airtight container for 3 days or individually wrap and freeze for up to 3 months.

Serving size: 1 brownie CALORIES 90; TOTAL FAT 0.7g; PROTEIN 2.0g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 2.3g; SUGARS 5.0g; TOTAL CARBOHYDRATE 18.5g

About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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