Fudgy Mocha Brownies

These dark chocolate brownies are rich, fudgy, and further intensified by the addition of espresso. #chocolate #dessert #glutenfree #soyfree #vegan

In my opinion, the only brownies worthy of being called by that name are those that are dense and fudgy. Cakey ‘brownies’ are cake. Now that that’s been clarified, I can assure you that these are brownies: super dense, chocolaty, and delicious! To further deepen the chocolate taste and to add another flavor element, espresso powder was introduced to create this mocha goodness.

Yields 12 brownies

Ingredients:

½ Cup coconut oil, melted

8 Ounces semisweet chocolate

½ Cup aquafaba

¼ Teaspoon cream of tartar

½ Cup turbinado sugar

2 Teaspoons vanilla extract

1 ½ Cups chickpea flour

2 Tablespoons espresso powder (alternatively use cocoa powder or a coffee substitute such as Roma)

½ Teaspoon baking soda

¼ Teaspoon salt

½ Cup chocolate chips

Directions:

1. Preheat oven to 350 and oil an 8” x 8” baking dish

2. Place melted coconut oil and semisweet chocolate in a microwave safe bowl and heat in the microwave to melt. Heat in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Set aside to cool down a bit.

3. Meanwhile, beat the aquafaba, cream of tartar, and sugar together in a stand mixer until thick and soft peaks form. Stir in the vanilla and the melted chocolate mixture.

4. In a separate bowl, stir together the chickpea flour, espresso powder, baking soda, and salt. Add to the aquafaba chocolate mixture and mix until fully combined. Stir in the chocolate chips.

5. Pour batter into the baking pan and bake for 30 minutes or until a toothpick comes out with moist crumbs (it will not be completely clean). Let the brownies cool completely before cutting. To achieve the most possible fudginess, chill them in the refrigerator for a bit. Enjoy!

Note: My inspiration for these brownies came from asaucykitchen.com’s amazing chickpea brownie recipe.