Walnut Espresso Chocolate-Free Brownies
Prep time
Cook time
Total time
These flourless "brownies" are held together by one of the most fibrous of grain products, wheat germ. Wheat germ has a pronounced roasted flavor that is enhanced by other caramelized and browned elements. So the additions of dark coffee and brown sugar are natural. The brownies are exceptionally chewy and will stay moist for at least a week. Keep tightly wrapped.
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
  • 1 cup light brown sugar
  • 2 eggs, large or extra-large
  • ¼ cup oil
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch salt
  • 1 cup toasted wheat germ
  • 1 cup chopped walnuts
  1. Preheat your oven to 350°F and grease an 8x8-inch baking pan.
  2. In a large mixing bowl, mix the sugar, eggs, oil, vanilla, espresso powder, baking powder, and salt in a bowl until blended. Stir in the wheat germ and walnuts.
  3. Scrape the batter into your prepared baking pan and even it out.
  4. Bake for about 35 minutes, or until the surface is dry and a cake tester inserted in the center comes out clean.
  5. Cool for at least 20 minutes before cutting into 2-inch squares.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/walnut-espresso-chocolate-free-brownies