Espresso brownie coffee dessert exists for women who want intensity, indulgence, and zero apologies baked inside chocolate.
This vegan showstopper blends fudgy decadence, bold espresso confidence, and sweetness that refuses moderation gracefully.
Bite slowly, raise standards, and let brownies deliver caffeine with attitude.
Espresso Brownie Coffee Dessert Recipes
A rich vegan espresso brownie dessert combining deep chocolate flavor with bold coffee intensity and fudgy texture.
Ingredients
- All-purpose flour: ¾ cup
- Cocoa powder unsweetened: ⅓ cup
- Instant espresso powder: 2 teaspoons
- Coconut sugar or brown sugar: ¾ cup
- Baking powder: ½ teaspoon
- Salt: 1 pinch
- Brewed espresso or strong coffee cooled: 120 ml
- Coconut oil melted: ⅓ cup
- Vanilla extract: 1 teaspoon
- Dairy-free dark chocolate chips: ⅓ cup
Instructions
- Preheat oven to 180°C and line a square baking pan with parchment paper.
- Combine flour, cocoa powder, espresso powder, baking powder, salt, and sugar in a bowl.
- Add brewed coffee, melted coconut oil, and vanilla extract.
- Mix gently until a thick, glossy batter forms.
- Fold in dark chocolate chips evenly.
- Pour batter into prepared pan and smooth the surface.
- Bake for 25 minutes until edges set but center stays slightly soft.
- Cool completely before slicing into neat squares.
Notes
Nutritional Values (Per Serving)
- Calories: 245 kcal
- Total Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 3 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Iron: 15%
- Magnesium: 18%
- Phosphorus: 10%
- Potassium: 8%
- Niacin: 6%
Additional Notes / Tips to Enhance the Flavor
- Add extra espresso powder for fearless intensity.
- Sprinkle sea salt on top before baking for contrast.
- Undercook slightly if fudgy texture feels non-negotiable.
