These chocolate-free brownies, otherwise known as espresso wheat germ brownies, 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.
Please note that the bars are denser and chewier than they look in the photo, since they’re cut into small squares. You can serve them with tea, coffee, or your favorite dairy-free milk beverage.
Special Diet Notes: Walnut Espresso Chocolate-Free Brownies
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.