These vegan espresso brownies are fudgy, intensely chocolatey, and infused with coffee flavor, and they’re a dessert that’s healthy, gluten-free, and refined-sugar-free.

Here are a few pointers to help you make perfect espresso brownies.

  • Working with the batter. This batter is thicker than a traditional brownie batter and more like a dough. Once you transfer it into the pan, use your hands to push it into the corners and evenly spread it. If it gets a little sticky, lightly wet your hands.
  • Adjusting the texture. For fudgier brownies, take them out at 21 or 22 minutes. For cakier brownies, cook them all the way through.
  • Easy cutting. For perfect, clean cuts, make sure you let the brownies cool completely. You can use the parchment paper to lift them from the pan, then set them on a cutting board and cut them with a chef’s knife or pizza rocker.

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 the 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.


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