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Cappuccino Brownies

Vegan
Cinnamon, coffee and chocolate make these brownies taste like a cappuccino.

Making a gluten-free brownie without eggs at high altitude is a nightmare. I kid you not. You try it. The damn batter never cooks- it sizzles and oozes and just when you can take it no longer, Dear Reader, you yank the unctuous mud out of the oven out of sheer boredom and disgust (they've been baking for what, three days now?) and you set them on the cooling rack only to watch them harden into what can only be described, I am sorry to tell you, as a slab of cement.

Brown cement.

Not even the coyotes would touch them.

And yes, I've tried the high altitude tricks. And no, I can't use silken tofu or flaxseed gel or mayonnaise (due to suspected food allergies). What I can do is persevere (here is where neurodiverse perseveration comes in handy). This time, it worked. Maybe it was the vegan Spectrum Organic Shortening. Or maybe it was the gluten-free vanilla powder. Who knows? All I know is this attempt (number, what? Fifteen, maybe?) is finally edible.

Not to mention, not half bad delicious.



If you don't care for coffee, leave it out.  No worries.

Vegan Cappuccino Brownie Recipe


These mocha fudgy gems freeze well. Exercise self control when you thaw one- let them get to room temperature before indulging. The flavor is better. Of course, you could always cheat and nuke one for twenty seconds to get it instantly warm and melty, too. I won't tell.

Preheat oven to 350 degrees F. Line an 8-inch square brownie pan with greased parchment.

Ingredients:

Whisk to combine:

1/2 cup organic GF buckwheat or millet flour* see notes
1/2 cup sorghum flour or fine brown rice flour
1/2 cup organic cocoa powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon Authentic Foods Vanilla Powder- or 2 teaspoons bourbon vanilla extract

Heat:

1/3 cup vanilla non-dairy milk

And add in:

2 rounded teaspoons of instant decaf coffee or instant espresso crystals. Stir to dissolve the coffee. Set aside.

Beat:

1/2 cup organic coconut oil or Spectrum Organic Shortening
1 cup packed organic light brown sugar
Ener-G Egg Replacer for 2 eggs mixed with warm water- or 2 large organic happy eggs

Add the coffee milk to this and beat.

Instructions:

Add the wet mixture into the dry ingredients and stir/beat by hand until smooth. Gluten-free batters are stiff- but if this batter is *too* stiff, add a tablespoon of rice milk or two until it softens a bit.

Add in:

3/4 cup Enjoy Life or other allergen-free chocolate chips, and additional chips for topping, if desired

Mix well. It will come together as a sturdy batter much like fudge. If the batter is too dry to stick together, add another tablespoon of rice milk- or two- until the batter can form into a ball.

Dump, press and smooth the brownie batter into an 8-inch square baking pan. I use a narrow silicone spatula to do this, then finish with dry hands.

Sprinkle the top with extra chips, cocoa powder and cinnamon.

Bake for 20 to 25 minutes, until the brownies are fairly firm to the touch and a wooden pick inserted into the center emerges clean (check twice if you hit a melted chocolate chip).

Cool on a wire rack before slicing. Sprinkle with cinnamon again before serving.


Karina's Notes:
  • I like to freeze my brownies for 15 to 20 minutes before cutting. This makes a neater bar. Then I wrap each bar in foil and freeze in a freezer bag.
  • I use buckwheat in my flour mix because it's higher in protein and fiber than typical gluten-free flours and starches. You could always sub with your own favorite hearty flour. But I wouldn't use starches in this recipe- the texture might change.

Makes 9 to 12 bars.


Recipe Source: glutenfreegoddess.blogspot.com

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30 comments:

  1. They look delicious!

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  2. Hello Karina-

    I just wanted to say a big thank you for your fabulous recipes (especially the treats!).

    I have been gluten/egg/soy/corn/meat free plus various other things for around 2 years now. As you are well aware it is not always very easy especially when eating out.

    I had given up on baking as I just found everything I was making was making me feel even worse than when eating gluten, until I discovered your recipes!!!! Oh my am I in chocolate sweet heaven!!!!

    I can smell the lovely scent of your vegan coconut bars coming out of the oven this morning and last night it was the Quinoa Breakfast Cake both recipes have turned out so very well, you truly are a big "Star". Both times I made the cakes into little mini muffins-yum and they do not break up this way at all just perfect for throwing into the mouth whole.

    I am so loving you not cooking with egg (sorry for you though) as this has been a major problem for me and I was resorting to adding just a little so that the recipes were half decent but of course never digesting them properly as a result.

    I am not a great cook, but I can certainly follow your recipes and then be a great gluten-free goddess like your beautiful self.

    I will keep on trying out your lovely recipes (the roasted veggies in the oven were great too by the way).

    Thanks again Karina, lots of hugs all the way from Melbourne, Australia.

    Mel

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  3. Big kudos to you for not giving up and finally creating a delicious brownie- They look good enough to hold their own against any other egg/flour concoction!

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  4. Can't wait to try this one out. I am on kiddie patrol this weekend (I'm a grandma!) and I think the little one will love this. By the way, the vanilla powder. Where do I buy that?

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  5. Ooh, Karina. Fabulous! Those brownies sound like some cookies I made a while back...except instead of oozing and sizzling, they fluffed up to a hard-biscuit-like quality and were virtually inedible. My boyfriend, loving man, tried them, set one down, and smiled as he painfully swallowed the tentative bite he'd taken. What a sport.

    Anyway, I was excited to see vanilla rice milk. I LOVE that stuff. I swear. It doesn't get better than Rice Dream.

    Have you had their "ice cream" product? It's pretty great.

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  6. You ARE a goddess!!

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  7. theresa06:52

    Hi Karina
    These look fab. I made your dark chocolate brownies last week and they are so good, very chocolately goodness. When I have eaten them all I will try these too. Life is too short to eat apples all the time.
    cheers
    theresa x

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  8. feeling better w/o gluten09:45

    You are amazing! I've been "lurking" here for a while now. Your positivity is simply contagious. I gain so much hope just reading your blog.

    When you said that you kept trying and trying on this recipe until you found something that worked I knew I had to write you. What an inspirational lesson. Thank you.

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  9. Karina, I order my Pamela's bread mix through Amazon and I just noticed you have a link. If I go there through your link do you get anything for it? If so I will do that from now on.

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  10. yummy, I can hardly wait to get to the store to stock up on flours and stuff to make these. They look so good.

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  11. i love how you persevere, you are truly a goddess!

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  12. I have a recipe I loved but now that I don't do sugar or chocolate I have not made them...I will flip back in my posts and find it for ya...This one you have posted sounds amazing. HUGS

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  13. Looks like I may be lurking around here...my oldest son just found out he's gotta be gluten-free and isn't dealing with it well. I told him I'd try some recipes to encourage him to eat better, but it looks like I've got my homework cut out! Thanks for this resource.

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  14. I just made these brownies tonight. The batter was the consistency of rubber cement meets salt water taffy. I bent a metal spoon, then broke a wooden one. It was really hard to mix in the chocolate chips, and even more difficult to "spread" into the pan. I had to push it down with my oil-coated fingers. I was so disappointed when I put them in the oven. They baked for about 21 minutes, and I let them cool for another 20 or so before cutting a square to try.

    What a 360 from my inital thoughts. These brownies came out fantastic!! Chewy and fudgy, not crumbly and dry like other recipes I've tried. Chocolate paradise. If you like chocolate, you'll love these!

    Thanks so much Karina for this great recipe (and all of the other ones on the site). I keep coming back for more and have yet to be disappointed.

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  15. Thanks, Kalyn! xoxo

    Hi Mel- What a fabulous note- thank you for your kind words- and good work keeping gluten/egg/soy/corn/meat free for two years! Excellent. And hugs back atcha!

    Bittersweet- Thank you- they're not bad! ;)

    Hi Marla! Hope kiddie patrol went well. ;) I find the vanilla powder in the spice section of Vitamin Cottage/Natural Grocer. It's also available on-line at various GF and allergen-free vendors. You can use vanilla extract instead if you like.

    Hey Sierra! Sounds like you have true love there! ;) The old Rice Dream was not gluten-free due to barley, but I did hear they were changing their formula. I have not tried the frozen dessert- I think it may have an allergen in it I can't do- but I'd love to try it if it's safe. Does it have soy or egg?

    Juju- Aww. Sweet. Back atcha, too.

    Theresa- Yay! I agree. Life is too short NOT to have good chocolate treats. ;)

    Hi Feeling Better! I'm glad I can inspire. It helps me to know I help others, you know? It's a two-way street, believe me. ;)

    Hello FoodAllergyMom! Why how nice of you to notice- and to ask. Yes, indeed. I do make a commission on my Amazon sales. I appreciate your support. Thank you! :)

    Hola Fab Grandma! Hope you enjoy them!

    Allergic Girl- Aww, thanks. Hugs.

    Heya Miss Lynn! That'd be cool! I look forward to seeing your recipe!
    Hugs.

    Hi Kellypea- have him stop by and check out some recipes. If you can get him involved in cooking and experimenting, too, it might help him feel he has a little more control over this whole GF thing.

    Marisa- I know! GF flours make very strange batters. They can be weird. But I'm glad you felt this recipe worked. Excellent! Yay.

    Thanks, everyone! xoxo

    Karina

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  16. For those looking for vanilla powder:

    My local Whole Foods doesn't carry anything Authentic Foods brand, but it does carry Nielsen-Massey vanilla powder beside the vanilla extract, and both are labeled GF! I've never used the powder, but the extract is the best vanilla I've had and comes highly recommended by many bloggers. Good luck!

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  17. Hey, I just wanted to give a heads up on the Rice dream. It would appear that they have not changed their formula so much as they've come to realize that the percentage of gluten is so small that they don't have to declair it. I have been in contact with the company and that's what I got from the letter they sent. (although they worded it in such a way as to make it very hard to decifer)

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  18. Thanks, FoodAllergyMom! I was in town yesterday and looked at the frozen Rice Dream desserts- many had barley or barley malt listed in the ingredients- so read your labels, Dear Readers!

    It's a jungle out there. ;)

    Karina

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  19. Dear Prudence15:55

    Ooh baby these are yummy. I heat mine in the microwave and they melt in your mouth. Best vegan brownie yet. Thanks!

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  20. what temperature is your oven when you make these??!?!??!

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  21. The oven temperature should be 350 degrees F.

    Cheers!

    Karina

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  22. Can I use a shot of espresso instead of the instant coffee?

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  23. Sunna- You could sub strong espresso to replace the liquid called for; it needs to be 1/3 cup liquid.

    Karina

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  24. Do you know if using soy milk in this recipe would have an adverse affect on the brownies? I don't mind the other milks but soy's what I got in the fridge at the moment.

    I really like your blog by the way. I don't have to not eat gluten but I'm trying to cut back my intake. I've tried your english muffins and focaccia and loved them both!

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  25. Hey, Karina,
    I recently went through a similar struggle with brownies and came up with a rather brilliant solution, if I do say so myself. If you can do sunflower seeds, please check out my brownie recipe on my blog. :)

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  26. Anonymous11:42

    Hi Karina,
    I would like to thank you for the recipies. This is my favorit:)
    But sometimes I have to exchange the flours, because it's really hard to get them.:)
    I think, that's why mine cookies are not the same,than yours.
    Thank you again, and I hope somebody make a similar blog in my country, than yours.

    Emese from Hungary

    Apologize my faults:)

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  27. I tried this recipe with coconut milk and it turned out well enough!

    I love all your recipes and I'm working my way through them all, you seem to have similar taste buds to me, but i am going to take your suggestion and sub in another flour for buckwheat next time and probably add more sugar ( i have the highest tolerance for sweetness, super sweet rich cake is bland to me). I did actually add a teaspoon of honey and a table spoon of both vanilla icing sugar and vanilla syrup.

    I get too much of a "healthy" wibe with the buckwheat. But I'm mega impressed with the texture. I find that i slightly under cooked it and it went fudgey in the middle- which i love.
    I'll definitely try this again with probably rice flour ( i really don't find it too gritty-i'd use sorghum but i'm allergic- but i might anyway :P ). If i can find sweet rice flour i think that would be perfect, or coconut flour...

    Thank you so much for being so experimental and creative in the kitchen. I literally (literally) cried when i first stumbled onto your blog and the plethera of gluten and dairy free chocolate DELECTABLE looking recipes!

    Thank you, thank you, thank you!!

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  28. I'd like to add what a silly duffa i am, as it already has sorghum flour in the recipe. And i know I'm allergic to it, but thankfully it only effects my mouth making it itchy for a half hour.

    I actually really like the taste of sorghum so I'll continue to use it :) I may have to definitely stick with the rice flour now I realize :)

    And again, thank you for all your hard work slaving in a kitchen for us! You rock!

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  29. Hi is there a substitute for egg replacers. I am cooking for my vegan friends and don't have egg replacers handy

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  30. Hi

    Is there a substitute for egg replacer. I am making these for my vegan friends and don't have the replacer handy. Will the apple sauce work?

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Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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