Eggless Double Chocolate Espresso Brownies Recipe

Eggless Double Chocolate Espresso Brownies with step by step photos.

A healthier brownie recipe using whole wheat flour and flax eggs as a replacement to eggs.

I have for the first time used flax seed gel and it turned out great.

I have also used mashed avocados to make the brownies moist and used coconut oil instead of butter.

I’m a tea person out and out. But everyone at home are coffee lovers and are even addicted to it.

So when the people from Vero asked me to create a dessert recipe using Coffee to promote their Nespresso style of Coffee Maker which happens to be a new player in the Indian market to give a new experience to all coffee lovers, I was so excited and was sure that it would be a well loved treat to my hubby and kids.

I would highly recommend to use a 100% Arabica to bring out the strong coffee flavor in this brownie which is what I used. VERO also offers well known coffee types like Seven seeds, 100% Arabica, Anamalais and Coorg in small packs that can be used in their Infuso Single Serve Coffee Capsule Machine to brew excellent Espresso and other hot favorites like Cappuccino, Americano or Latte.

You get to play an experienced Barista and enjoy your favorite mug of espresso at the comfort of your home everyday.

I wanted the brownies to be chocolaty and full of espresso flavor.

So used egg replacements that are unflavoured which would not over power and clash with the chocolate. So I used mashed avocado which turned out to be great.

You can also use mashed bananas or apple but your brownies will of course be full of fruit flavor. You can also replace the same with yogurt or curd.

These brownies are cakey in texture and were a bit dense which I did not mind.

But if you are really particular about the texture of your brownies, use all purpose flour instead of whole wheat flour.

I did not want the sweet to be over powering, so used a mix of light brown sugar and demererra sugar for the rich taste it gives.

If you do not happen to have both, replace the quantity with just 1 cup of granulated white sugar.

Eggless Chocolate Espresso Brownies with stepwise photos:

1. In a mixing bowl, add all purpose flour, whole wheat flour, cocoa powder, light brown sugar, demererra sugar, baking powder, salt and whisk for all the ingredients to mix together.

2. In another mixing bowl, add the flax egg, milk, brewed espresso, coconut oil, vanilla and whisk well.

3. To this add mashed avocado and whisk till smooth.

4. Make a well in the center of the dry ingredients and pour in the liquid ingredients mixture. Using a spatula, mix until combined.

5. In a small bowl, take whatever chocolate chips you are using and sprinkle, 2 teaspoon all purpose flour over it and toss well. This is to prevent them from sinking to the bottom of the brownies. Reserve 3 tablespoon separately to sprinkle on top.

6. Fold in the remaining chocolate chips into the batter and mix gently. Pour the batter into the prepared pan. Sprinkle the reserved 3 tablespoon white chocolate chips on top.

7.  Bake for 30-35 mins or till a skewer inserted into the center comes out clean. Eggless Double Chocolate Espresso Brownies are ready. Cut into squares and serve.

If you love coffee flavor, then you can check out this Eggless coffee cake, 2 min Eggless Chocolate Mug Cake and Vegan chocolate cake 

This is a sponsored post by Vero and the recipe is developed for them.

Eggless Double Chocolate Espresso Brownies Recipe details below:

Eggless Double Chocolate Espresso Brownies Recipe

Eggless Double Chocolate Espresso Brownies using whole wheat flour, Flax seeds and Avocados with step wise photos.

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Prep Time : 10 mins

Cook Time : 35 mins

Total Time : 45 mins

Servings : 20 square brownies

Course : Dessert

Cuisine : Continental

Author : Radhika

Ingredients

  

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Dry Ingredients:

• Whole wheat flour - 1 cup
• All purpose flour - ½ cup
• Light brown sugar - 1 cup
• Demererra sugar - ¼ cup
• Cocoa powder - ½ cup
• Baking powder - ½ tsp
• Salt - ½ tsp

Wet Ingredients:

• Warm water - 3 tbsp
• Strongly brewed Espresso - ¼ cup
• Milk - 1 cup
• Coconut oil - ⅓ cup
• Vanilla extract - 1 tsp

Other ingredients:

• Flax seeds powder - 1 tbsp
• Mashed Avocado - ¼ cup
• White or dark chocolate chips - 1 cup

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Instructions

 

• Preheat oven at 180 Degrees C. Grease an 8 x 8 square pan with oil.
• In a small bowl, mix ground flax seeds powder with 3 tablespoon warm water and let it rest for 5-10 mins. If you do not mind using eggs, replace this flax egg with 1 egg.
• Mash Avocado well and measure ¼ cup. (I ground it in a mixie jar using 1 tablespoon milk to make a smooth paste.)
• In a mixing bowl, add all purpose flour, whole wheat flour, cocoa powder, light brown sugar, demererra sugar, baking powder, salt and whisk for all the ingredients to mix together.
• In another mixing bowl, add the flax egg, milk, brewed espresso, coconut oil, vanilla and whisk well.
• To this add mashed avocado and whisk till smooth.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients mixture.
• Using a spatula, mix until combined.
• In a small bowl, take whatever chocolate chips you are using and sprinkle, 2 teaspoon all purpose flour over it and toss well. This is to prevent them from sinking to the bottom of the brownies. Reserve 3 tablespoon separately to sprinkle on top.
• Fold in the remaining chocolate chips into the batter and mix gently.
• Pour the batter into the prepared pan.
• Sprinkle the reserved 3 tablespoon white chocolate chips on top.
• Bake for 30-35 mins or till a skewer inserted into the center comes out clean.
• Eggless Double Chocolate Espresso Brownies are ready.
• Let it cool in the pan completely before tipping it out.
• Cut into squares and store in an airtight container.

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