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Categories:
freshly brewed Espresso ground flaxseed meal red sugar cocoa baking powder baking soda salt xanthan gum canola oil vanilla gluten
Viewed: 50 - Published at: 4 years agoIngredients
- 3 tablespoons plus 1/2 cup freshly brewed espresso, cooled
- 1 tablespoon ground flaxseed meal
- 1 3/4 cups Bobs Red Mill Gluten Free All-Purpose Baking Flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup gluten-, soy-, dairy-, egg-, and nut-free semisweet chocolate chips
Method
- Preheat the oven to 350F and lightly grease a 9-inch round cake pan with canola oil.
- In a small bowl, combine 3 tablespoons of the espresso and the flaxseed meal and allow to thicken for 3 to 5 minutes.
- In another small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum.
- Pour in the canola oil, vanilla, and the remaining 1/2 cup of espresso.
- Stir with a wooden spoon until thoroughly combined and smooth.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 40 minutes, or until the brownies are firm and a toothpick inserted in the center comes out clean.
- Let the brownies cool completely in the pan on a rack before cutting them into triangles.
- Store the brownies, tightly wrapped and refrigerated, for up to 5 days.
