Walnut Espresso “Brownies” are Naturally Chocolate-Free and Flourless

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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.

Walnut Espresso Chocolate-Free Brownies Recipe - Naturally Dairy-free and Flourless

Special Diet Notes: Walnut Espresso Chocolate-Free Brownies

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
Ingredients
  • 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
Instructions
  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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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