These chocolate-free brownies, otherwise known as flourless dairy-free espresso bars, were shared with us from Almost from Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss way back in 2006. And today, we’re giving this post and unique but timeless recipe an update! Although his cookbook isn’t exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.
Homemade Flourless Espresso Bars made with Wheat Germ
In addition to updating the recipe, we also have some answers to ingredient FAQs.
Can I Bake these Espresso Bars Sugar Free?
We haven’t tested the recipe. I have seen people use a brown sugar substitute with success, but this will alter both the taste and texture.
Which Oil is Best to Use?
Use your favorite baking oil. Any type will work just fine. If you use a highly saturated oil, like coconut oil, the bars will set up more firmly if refrigerated.
How Much is a Pinch of Salt?
I would say bout 1/8 teaspoon. But you could add more, perhaps 1/4 teaspoon, if you want the flavor to be bolder.
Is there a Substitute for the Wheat Germ?
We haven’t tested one, so I can’t make guarantees. Oat bran, wheat bran, and ground flaxseeds are often used as substitutes for wheat germ in baking. Though I can’t be sure they will perform well in this recipe.
What Can I Substitute for the Walnuts?
Technically, the walnuts aren’t key to the structure, so you can use whatever add-ins you like. Another chopped nut, dairy-free chocolate chips, or even seeds. Choose what sounds best to you!
Special Diet Notes: Flourless Espresso Bars
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.
- 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
- Preheat your oven to 350°F and grease an 8x8-inch baking pan.
- 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.
- Scrape the batter into your prepared baking pan and even it out.
- Bake for about 35 minutes, or until the surface is dry and a cake tester inserted in the center comes out clean.
- Cool for at least 20 minutes before cutting into 2-inch squares.
More Chocolate-Free, Dairy-Free Bar Recipes
Better-than-Clif Peanut Butter Bars
Strawberry Jam Bars
Key Lime Cheesecake Bars
