Hazelnut Espresso Brownies

brownies covered in frosting

These brownies may just blow your mind. Fudgy, rich, and decadent. Vegan, gluten free, and refined sugar free. JEM Chocolate Hazelnut Butter adds a depth of flavor that pairs perfectly with the espresso powder. Sweet potato adds texture and sweetness as well as vitamins and nutrients! You may never stop making these.

Hazelnut Espresso Brownies Recipe by Vibing Vegans

Ingredients

  • 1 1/4 cup sweet potato, cooked and mashed
  • 1/3 cup JEM Chocolate Hazelnut Butter
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup oat flour (or all purpose if not gluten free)
  • 2 tsp instant coffee or espresso powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups chocolate chips

Directions

  1. Preheat oven to 350 F
  2. Add the mashed sweet potato, JEM Chocolate Hazelnut Butter, maple syrup, and vanilla extract to a medium size mixing bowl. Mix together.
  3. Add all the dry ingredients next - cocoa powder, oat flour, instant coffee, baking powder, salt. Mix together but don’t over mix. The batter will be thick!
  4. Fold in the chocolate chips.
  5. Add the batter to an 8x8 parchment lined pan.
  6. Bake for 25 minutes then let cool and set (about 30 minutes). Brownies will be super fudgy! 

Tip: Wipe the knife in between each cut so you get a clean piece.


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