Saturday, October 20, 2012

Vegan Chocolate-Covered Espresso Bean Blondies

Not everyone likes chocolate brownies, so I decided to make a blondie version of my chocolate-covered espresso bean brownies.

3 tablespoons water
2 tablespoons milled flax seed
1/3 coconut oil, softened
3/4 cup brown sugar
1/2 cup espresso or strong coffee
1 tablespoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate-covered espresso beans (cut into smaller pieces if they are large)

Preheat oven to 350 degrees Fahrenheit and line an 8”x8” cake pan with greased parchment paper.

In a large bowl, combine the milled flax seed and water and allow it to rest for 10 minutes.

To the flax seed mixture, add the sugar, coconut oil, vanilla, and espresso.  I used a spoon to combine all of my ingredients.  The batter gets a little thick so it was easier to use a spoon than to use a mixer.

Sift together the cocoa powder, baking soda, salt, and flour.  Add the dry ingredients to the wet ingredients.  The mixture will be very thick.

When the wet and dry ingredients have been incorporated together, add the espresso beans and chocolate chips.

Spoon out the batter into the lined baking cake pan.

Bake for 28-32 minutes at 350 degrees Fahrenheit.

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