Kitchen Magic: Magical (Not That Kind) Melt-in-Your-Mouth Mocha Brownies

Kitchen Magic: Magical (Not That Kind) Melt-in-Your-Mouth Mocha Brownies

Chocolate is my favorite food group. Even as a vegan, even as a health nut, I am certainly one of those crunchy granola types still happy to point out the antioxidant benefits of a good peice of dark chocolate. Family legend has it that my mother put chocolate milk in my baby bottle, but whoever is to blame, I’ll choose sweet over salty any day of the week.

After I went vegan though, my chocolate baked good options shrunk drastically. Then when my belly started rejecting gluten a few years later, my pastery selection became almost non-existant.

But as they say, necessity is the mother of invention. So since I NEED chocolate, I have invented (read: googled) many a recipe over the years to satisfy my chocolate cravings.

From cookies to candy, there’s not a recipe card in my collection more worn than my gluten-free, vegan, coffee-infused brownies that were originally inspired by a Gwyneth Paltrow recipe I once photographed from her cookbook pages while standing in the aisle at Target.


I’ve made a few tweaks over the years, the best of which was switching out the standard coffee for Four Stigmatic’s Mushroom Coffee with Cordyceps. Being more of a tea drinker myself, I can’t tell you how this brand stands up as a beverage, but in these brownies, it certainly takes the edge off any caffiene and sugar rush.

Pro Tip: These babies are even better the next day…usually for breakfast, Practical Magic-style.


Magical Melt-in-Your-Mouth Mocha Brownies


1 1/2 c. Bob’s RedMill Gluten Free 1-to-1 Baking Flour*
1/2 c. unsweetened cocoa powder
1 c. coconut sugar
2 tsp baking powder
1/4 tsp baking soda
1 packet of Four Sigmatic’s Mushroom Coffee with Cordeceps*
1 tsp sea salt
1/2 c. coconut oil
1/2 c. applesauce
2 tbsp vanilla
1/2 cup hot water

optional: 1 handful of dairy-free, allergy-light chocolate chips


Mix all dry ingrendients together, then add in wet ingredients & mix until smooth.
Pour batter into a square bakind dish (smaller for thicker brownies, larger for thinner).
Bake for approximately 20 minutes @ 375 F or until toothpick comes out clean.


*Substitution Notes:

  • If using regular gluten-free flour instead of the 1-to-1 mix, add 1/4 tsp xantham gum to dry ingredients.

  • If using regular coffee instead of mushroom mix packet, bew 1/2 cup of coffee to replace 1/2 cup of hot water.

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