Eat Well, Food, Fudgy Dark Chocolate Expresso Brownies, Snacks

Reconnecting + Fudgy Dark Chocolate Espresso Brownies

I was trying to write up a section in my dissertation but words was no longer starting to make sense.

It was one of those afternoons where the sky was fading into itself. It was grey. But not entirely grey. It was also white. The colour was something I couldn’t make out. Just like the words I was trying to paint onto the screen of my computer.

I closed my computer screen and grabbed a piece of crumpled paper and started scribbling.

 

Lines. Dots. Letters. Scribbles.

Pen to paper. 

Pen to paper.

Pen to paper.

 Sometimes drawing helps me weave into the crevices in my mind that has space. A space of stillness. A space of clarity. A space to think. but not think. . .  . . . . .   .  .    .

 

A waft of strong coffee from a near empty cup beside me drew my attention. Nutty, drops of elixir liquid. Coffee, coffee, it wasn’t the coffee I needed. It was something else. But, what?

 

A flavourful image suddenly came to mind.

Fumes of coffee enveloped with the darkest bittersweet chocolate. I always found that coffee enhances the flavour of chocolate.

And that was how this Fudgy Dark Chocolate Espresso Brownie was born.

 

It’s funny how our minds work. I found that when we get stuck on something, feel lost, or can’t seem to work something out. When we take the time to distance ourself, detach from trying to solve the equation, the answer comes in the stillness within.

 

The answer you seek comes from the stillness within. Click To Tweet

 

The brownies were not the answer to my dissertation problem (I wish it was).

I’ve been trying to step away from my work when I encounter moments of struggle. I feel that struggling, or trying to figure out something causes stress. When too much stress builds up, our mind is not flowing. That’s why we tend to feel we ‘hit a wall’ or those  writer’s block.

Instead of forcing myself and putting pressure on the wall I seemed to have hit with my dissertation, I decided to step back, and focus on crafting this delicious brownie. I have a specific taste for brownies. They have to have that quintessential crackling crust on the top and a fudgy interior inside.

 

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 They also have to be moist, decadent, intensely chocolatey with a hint of bittersweet coffee. I decided to add coffee into the mix as I wanted to bring out the taste of the chocolate. I think the bittersweet of the coffee rounds of the chocolate taste.  I also added toasted walnuts as I wanted some crunch amidst the gooey interior. You can choose to omit the nuts if you like and the brownies would still be so so deliciously good.

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Here is the recipe!

 

Ingredients:

Dry

1  3/4 cups of flour (I used half and half spelt and oat flour*)

1/4 cup packed unrefined muscovado sugar (you can add more depending on your sweet tooth preference)

1/2 tsp baking powder

3/4 cup cacao powder

1 tsp salt

A handful of toasted walnuts (or your choice of nut)

*To make oat flour, blend your oats in your food processor until fine

 

Wet

1 cap / 1 tsp of vanilla essence

1/4 cup of maple syrup (or your choice of sweetener)

1/2 cup of almond milk (or your choice of milk)

1/2 cup of freshly brewed strong coffee

5 tsb of melted coconut oil

1/4 cup of almond butter* (i used smooth)

*I added around 1 tsb of additional almond butter to make a swirl pattern on the top before inserting it into the oven.

2 chia eggs* (or 1 large egg)

*To make a 1 chia egg:

-Combine 1 tsb of chia seeds with 3 tsb of water. Wait for around 10 minutes for it to gel up and become an egg-like consistency.

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Instructions:

1. Preheat your oven to 180 Celsius.

2. Combine the dry ingredients together. You may choose to omit the nuts if you prefer your brownies without the nuts. I added nuts since I like the contrast it has with the fudgy texture of the brownies.

3. Put your wet ingredients into the dry ingredients mixture.

4. Pour the mixture into baking pan lined with a non stick baking sheet.

5. Bake for around 23 – 25 minutes. When the brownies are nearly ready, your kitchen should be enveloped with the smell of chocolate and coffee. The brownies are ready when they have formed a crisp cover and the edges start to pull away from the baking sheet. To b be sure, stick a long toothpick or a thin chopstick into the middle, and if it slides out clean, the brownies are ready!

6. Wait until it cools down and cut into squares. This batch makes 6 slices.

 

Making these brownies sent me to chocolate coffee heaven. I hope you like it too!

 

How high can you stack a batch of delicious brownies? :)

How high can you stack a batch of delicious brownies? 🙂

 

If you do make these fudgylicious brownies, tag me @wellnesstogo and #wellnesstogo, or share it via Facebook and tag the Wellness to Go Facebook page to it. I love seeing your creations!

Spend time this weekend for yourself. It’s always good to unwind and reconnect back to yourself. 

 

Sip some coffee (or tea). bake. read a book. shop. paint. draw. run. get lost in time.

 

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Much love,

Gaby

 

 

Fudgy Dark Chocolate Espresso Brownies
 
Prep time
Cook time
Total time
 
These dark chocolate espresso brownies are extremely fudgy, moist, and decadent. It's the perfect pick me up or something sweet to end your day with.
Author:
Recipe type: Snack / Dessert
Cuisine: Vegan / Healthy
Serves: 6 brownies
Ingredients
  • Ingredients:
  • Dry
  • 1¾ cups of flour (I used half and half spelt and oat flour*)
  • ¼ cup packed unrefined muscovado sugar (you can add more depending on your sweet tooth preference)
  • ½ tsp baking powder
  • ¾ cup cacao powder
  • 1 tsp salt
  • A handful of toasted walnuts (or your choice of nut)
  • *To make oat flour, blend your oats in your food processor until fine
  • Wet
  • 1 cap / 1 tsp of vanilla essence
  • ¼ cup of maple syrup (or your choice of sweetener)
  • ½ cup of almond milk (or your choice of milk)
  • ½ cup of freshly brewed strong coffee
  • 5 tsb of melted coconut oil
  • ¼ cup of almond butter* (i used smooth)
  • *I added around 1 tsb of additional almond butter to make a swirl pattern on the top before inserting it into the oven.
  • 2 chia eggs* (or 1 large egg)
  • *To make a 1 chia egg:
  • -Combine 1 tsb of chia seeds with 3 tsb of water. Wait for around 10 minutes for it to gel up and become an egg-like consistency.
Instructions
  1. Instructions:
  2. Preheat your oven to 180 Celsius.
  3. Combine the dry ingredients together. You may choose to omit the nuts if you prefer your brownies without the nuts. I added nuts since I like the contrast it has with the fudgy texture of the brownies.
  4. Put your wet ingredients into the dry ingredients mixture.
  5. Pour the mixture into baking pan lined with a non stick baking sheet.
  6. Bake for around 23 - 25 minutes. When the brownies are nearly ready, your kitchen should be enveloped with the smell of chocolate and coffee. The brownies are ready when they have formed a crisp cover and the edges start to pull away from the baking sheet. To b be sure, stick a long toothpick or a thin chopstick into the middle, and if it slides out clean, the brownies are ready!
  7. Wait until it cools down and cut into squares. This batch makes 6 slices.