espresso brownies

Like a chocolate truffle in brownie form, Homemade Espresso Brownies - gluten free + vegan are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!)&nbsp; But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together!&nbsp;

Homemade Espresso Brownies - gluten free + vegan

flour

Tbs (30 grams) Unsweetened Cocoa Powder (I use Rodelle)

tsp Baking Powder

tsp Baking Soda

tsp Fine Sea Salt

C (110 grams) Espresso or Strong Coffee (fresh brewed)

tsp Vanilla Extract (I use Rodelle)

C (70 grams) Almond Butter (room temperature)

C (155 grams) Cane Sugar

C (100 grams) 60%

In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside.&nbsp;

In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth.&nbsp;

To the wet ingredients, add the dry ingredients. Whisk vigorously for one minute so no clumps remain. Set aside.&nbsp;

Position the oven rack in the center and preheat to 350F (180C). Use pan spray or melted coconut oil to lightly grease an 8" square baking pan. Line pan with two crisscrossed pieces of parchment paper cut to size so that the paper lines the walls. Lightly spray or oil the surface and sides of the parchment. Set aside.&nbsp;

Once the oven is preheated, mix the chocolate chips into the brownie batter - the batter will be very thick. Spoon the batter into the pan and spread it evenly in pan. The layer will be thin.&nbsp;

For Fudgy Brownies: Bake the brownies for 18-19 minutes (I pull mine at 18 minutes). The toothpick test for doneness wont work here since these are fudgy, chocolate chip brownies, but the center will be soft, and the edges firm. Remove from oven and cool for one hour or longer before removing from the pan or cutting. The center will sink slightly. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Remove the brownies from the pan like a cake (this tutorial may help, just don't remove the parchment!) by placing a small parchment lined sheet pan on top of the brownie pan then turning the brownies out. If the brownies don't fall on to the pan, flip them back over and use a small pairing knife to ease the corners and edges of the brownies. Repeat turning the brownies out. Lifting these fudgy brownies out of the pan with the parchment as handles wont work because the structure is too soft (I've tried it and made a mess!). Carefully flip the brownies back over, using the same method, so that the top is facing up. Now they're ready to cut (see cutting instructions below).For Chewy/Cakey Brownies: Bake the brownies for 21-22 minutes. To test for doneness, use a toothpick to poke around to find a 'no chocolate chip' spot. The toothpick should come out with a few crumbs when they're ready.&nbsp;Remove from oven and cool for at one hour or longer before removing from the pan or cutting. The center will stay lofty and should not sink. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Use the parchment has handles to carefully lift the brownies from the pan.&nbsp;Now they're ready to cut (see cutting instructions below).

How to Cut Brownies: After removing the brownies from the pan and to get the cleanest cut, use a large serrated knife and dip it in very hot water (I use a tall glass). Wipe the knife dry then cut firmly down without dragging the knife through the brownies to get it out - just lift it straight back up. Repeat until all cuts have been made. Lift the brownies with a spatula, gently nudging them from the parchment.Serve rewarmed with ice cream and fudge sauce.&nbsp;How to Rewarm Brownies: We all love warm brownies with ice cream! To rewarm, place in a 350F oven for about 10 minutes.&nbsp;How to Store Brownies: Store brownies at room temperature in a covered container for up to four days.&nbsp;How To Freeze Brownies: Wrap snugly in foil, then place in a storage container or bag. Freeze for up to a month. Thaw at room temperature.&nbsp;

For the Brownies:

These espresso cream cheese brownies are your traditional fudge brownies made special with the addition of chocolate chips and a delightful espresso cream cheese swirl topping. Yield: 9x13-inch pan or 8x8-inch pan

Espresso Cream Cheese Brownies

oz cream cheese, (softened)

sugar

Tbsp all-purpose flour

½ espresso powder

vanilla extract

1- 18.3 oz package fudge brownie mix

chocolate chips, (or roughly chopped chocolate)

Preheat oven to 350°F. Line 9x13-inch or 8x8-inch baking pan with foil, allowing for an overhang along the edges of the pan. Lightly coat foil with cooking spray. Set aside.

In a small bowl, beat together cream cheese and sugar until smooth. Add in flour, egg yolk, espresso powder, and vanilla. Mix until well incorporated.

In a large bowl, prepare fudge brownie mix according to package instructions. Fold chocolate chips into brown batter.

Spread about ⅔ of brownie batter into an even layer in  prepared baking pan. Distribute dollops of cream cheese mixture on top. Follow with dollops of remaining brownie batter.  Use a knife or mini offset spatula to swirl cream cheese mixture and brownie batter.

Bake for 25-30 minutes, until center of brownies is set and no longer jiggles. Cool brownies to room temperature in pan. Cover pan and chill brownies in the fridge until cold. Use the foil overhang to lift brownies out of the pan. Slice into desired portions. Keep chilled until ready to serve.

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