Espresso Brownies (dairy, egg, soy, nut, gluten free)

• 4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water)

• 1 1/4 cups baking cocoa

• 1 teaspoon sea salt

• 1 teaspoon baking powder

• 1 tablespoon instant coffee granules

• 1 tablespoon vanilla extract

• 1 cup beef tallow or vegan butter

• 2 cups sugar

• 1 1/2 cups all purpose flour (wheat or gluten free mix)

• 1/2 cup sweetened oat milk creamer or plain oat milk

Preheat oven to 350°F. Grease a 9”x13” pan.

Put ground flax seeds on to soak, set aside.

Place tallow or vegan butter in a microwaveable bowl, and microwave on high power until melted, about 2 minutes.

Mix baking cocoa, sugar, salt, baking powder, and coffee granules together in a large mixing bowl. Add flax eggs, melted tallow or butter, creamer or oat milk, and vanilla extract to the dry ingredients, and use a hand mixer to bring the batter to a whipped consistency.

Turn the batter out into your greased pan, and bake for 30-45 minutes, or until a toothpick in the center comes out clean. Cool completely before cutting into squares and serving. Store remaining brownies in the refrigerator for up to 6 days.

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