Vegan Espresso Brownies
These vegan espresso brownies are a unique twist on the traditional brownie, using way healthier ingredients. They're gooey, use just one bowl and taste amazing!
Servings 16 brownies
Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
Beat together the cashew butter, pumpkin, sugar, and flax eggs.
Once combined, add the dry ingredients (minus the chocolate chips and toppings). Beat until a thick(ish) dough forms. Fold in chocolate chips.
Transfer batter to the prepared baking pan and use your hands to press it into the pan. Sprinkle with the coffee beans and walnuts and press them into the dough (this will make them stick). Bake on the center rack for 22 - 25 minutes.
Let cool in pan completely before cutting into squares.
Serving: 1brownies | Calories: 165kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 48mg | Potassium: 120mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg