Healthy Cold Brew Chocolate Chunk Brownies (gf/vegan)

These decadent chocolate fudge brownies are loaded with dark chocolate chunks and made using rich cold brew coffee. Made gluten-free, refined sugar-free and vegan; these brownies are so healthy you can have them for breakfast!

One of my greatest loves in the world is coffee! I never go a morning without it. I always have a pot (okay, more like 2-3 cups) of hot black coffee in the morning and if I feel myself crashing in the afternoon (probably from all the coffee in the morning) I have a cold brew pick-me-up… So adding coffee to my brownies was a no brainer. I’ve made espresso brownies dozens of times but adding cold brew concentrate is a game changer.

I used 2 scoops of PEScience Select Protein in this recipe. For vegan use their plant based proteins and use just 1 scoop and reduce pumpkin puree to 1/3 cup. You can get 30% OFF PEScience products by using my affiliate code PBCHOCO at checkout on their website

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Healthy Cold Brew Chocolate Chunk Brownies (gf/vegan)

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Category: Dessert, Snack, Appetizer

Yield: 12

Serving Size: 1 Brownie

Calories per serving: 178

Fat per serving: 9g

Carbs per serving: 16g, 13g net

Protein per serving: 10g

Fiber per serving: 3g

Sugar per serving: 0g

Healthy Cold Brew Chocolate Chunk Brownies (gf/vegan)

Healthy Double Chocolate Chunk Brownies are loaded with cold brew coffee and made gluten-free and vegan!


  • 1 c gluten-free oat flour*
  • 1 c almond flour
  • 64g chocolate protein* PEScience 30% OFF code PBCHOCO
  • 1/2 c unsweetened cocao powder
  • 1/2 c pumpkin puree
  • 4 tbsp ground flax
  • 7 tbsp cold brew concentrate
  • 1 sugar-free chocolate bar, 100g
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder


  • Preheat oven to 325 F and prepare a 9x9 inch baking dish with parchment paper.
  • In a small bowl, stir together the cold brew and ground flax. Set aside for 5 minutes.
  • In the mean time, cut the chocolate bar into small chunks. Melt 2 tbsp of the chocolate chunks and set aside.
  • In a stand alone mixer, mix together the flours, cocao powder, baking soda, baking powder and protein powder. Add in the pumpkin puree and flax/cold brew mix and melted chocolate. Mix until a dough forms.
  • Press the dough evenly into the prepared baking dish. Sprinkle with chocolate chunks and press them into the dough. Bake 7-8 minutes. Don't over bake.
  • Let cool at room temperature for one hour or speed up the process by placing in the freezer for 15-20 minutes. Cut into 12 bars and enjoy.
  • *VEGAN - use just 2 scoops (don't measure by grams) of a plant based protein and reduce pumpkin puree to 1/3 cup and add stevia to taste. If dough is too dry, add more pumpkin until you reach a dough like consistency.


*Oat flour can be subbed for gluten-free flour or brown rice flour.

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