Sunday, July 7, 2013

Caffeinated Brownies

I made these during finals (shocker). A variation of my plain brownie recipe, each serving contains as much caffeine as a cup of black coffee (from the chocolate and the espresso). I was more focused on the caffeine than the taste, but they're actually pretty good. You could always add slightly less espresso and just eat more to get your caffeine kick.

Ingredients
1tbsp flax meal in 3tbsp water

1c chocolate (70% - the higher the cocoa content, the more caffeine!)
6tbsp vegan butter

1c nondairy milk
1/4c plus 1tbsp instant espresso powder

1 1/2c sugar
1tsp vanilla

1 1/4c flour*
1/8tsp baking soda
pinch salt

*I used 1/2c oat flour, 1/2c sorghum, 1/4c millet and 1/8tsp xanthum gum

Directions
Preheat the oven to 325. Stir the flax meal and water together in a small bowl. Microwave the chocolate and butter until the chocolate melts, and mix them together. Microwave the milk for a minute or two, then add the instant espresso powder. Combine the chocolate and espresso, then mix in the sugar and vanilla. Mix together the flour, baking soda and salt, then combine the flour with the chocolate mixture. Spray a muffin tin with nonstick cooking spray. Scoop batter into the muffin tins in 1/2c portions, and  bake for 10-15 minutes, until they are slightly crisp on the outer edges and a toothpick comes out clean. If they're too crisp, try lowering the temperature and baking them longer.

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