Mocha Brownies


This is a super special recipe today! Mocha brownies that are vegan and fall-apart fudgy! The mocha part is optional, but I’m a coffee lover so I felt like doing something a little different and non-traditional. And, in addition to being vegan and soy-free they are gluten-free! I don’t always have the best results using oat flour in cakes as they’re supposed to be fluffy and oat flour tends to be dense. However, when it comes to brownies, the texture actually works because brownies of course are meant to be much denser. So, just sharing this recipe in case anyone else happens to be on a brownie kick…


2 tbsp ground flax and 6 tbsp water
3 tbsp coffee ground (If you like the bitter taste of coffee add 4 tbsp. I added 5 because I love the bitterness, but I recommend starting with 2 or 3 for a good coffee flavour or omitting it if you want regular brownies)
6 tbsp non-dairy milk
2/3 cup and 1 tbsp natural almond butter
1/2 cup and 2 tbsp pure maple syrup (for a less sweet brownie remove 2 or so tbsp of syrup)
1/2 cup vegan brown sugar
1 tbsp vanilla extract
1/2 cup and 3 tbsp coca powder
3/4 tsp salt
2 tbsp tapioca starch
2 cups and 2 tbsp gluten-free oat flour (add 2-3 extra tbsp of flour if you omit coffee grounds)
3/4 cup vegan chocolate chips


Preheat oven 350F and line a pan with parchment paper or grease it. Add the flax and water to a large bowl and stir well and let it sit for 1 to 2 minutes. Next add in the coffee grounds (if using) and the non-dairy milk and stir well. Let this sit while you prepare your flour and grab other ingredients.

If you are using oats, grind them in a food processor until it forms into flour. Or you can use store bought flour.

Add the almond butter, vanilla, syrup, and sugar into the bowl with the flax and stir until they are all well incorporated.

Next, add in the salt  and cocoa powder and stir until it is blended. Next, add in the starch and flour and stir until everything is mixed, then fold in the chocolate chips.

Pour this batter into the dish and spread it out so it fits well in the pan. You can spread it with a spoon or spatula or whatever works for you.

Insert this into the oven and bake for at least 27-32 minutes. This is a very thick batter so it needs to bake for a long time. I left mine at 27 minutes which left them soft and fudgy. Leave them in for longer if you want them to be firmer. If you want them to be tougher, bake them in for longer than suggested.

When you remove them from the oven leave them in the pan for at least 30 minutes or more to let them cool. When you remove them from the pan (and this is where the parchment paper comes in handy because you can pull it all out at once) you can transfer them to a cooling rack or simply a plate to let them cool. Give this a good 10 minutes at least, and then they should be good to cut.

Slice into as many squares as you like and store in a container when you’re not eating them.



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