Coffee and Almond Butter Brownies
These vegan brownies blend rich cocoa, bold coffee, and creamy almond butter for a decadent, chewy treat with an espresso-fueled attitude.
Ingredients
- Almond butter – ½ cup creamy, not that chunky stuff
- Brewed coffee – ¼ cup strong, like your opinions
- Almond milk – ¼ cup unsweetened, we’re not making lattes here
- Coconut sugar – ½ cup
- Vanilla extract – 1 tsp
- All-purpose flour – ½ cup
- Cocoa powder – ⅓ cup unsweetened, we’re sweet enough
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Vegan chocolate chips – ½ cup optional but, let’s be real, not really
Instructions
- Preheat oven to 350°F (175°C). Line your pan like you line your boundaries: firmly.
- In a bowl, whisk almond butter, brewed coffee, almond milk, coconut sugar, and vanilla. Looks weird now, gets better.
- Sift in flour, cocoa powder, baking soda, and salt. Stir until it looks like edible love.
- Fold in chocolate chips—because you're not a quitter.
- Pour into the lined pan. Smooth the top like your last dating profile pic.
- Bake for 25 minutes, until the top is set and your kitchen smells like you're winning at life.
- Cool before slicing, unless you like mouth burns and regret.
- Store in an airtight container. Or just eat them all. No judgment.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Calcium: 6%
- Magnesium: 8%
- Vitamin E: 7%
- Folate: 4%
Extra Notes / Tips
- Want more mocha-vibes? Use espresso instead of regular coffee.
- Swirl more almond butter on top before baking. Go wild.
- Add chopped walnuts for crunch, if you’re feeling chaotic.
- Let them sit overnight for max fudginess. Self-control is a virtue.
- Serve with a scoop of vegan vanilla ice cream if you’re trying to impress. Even if it's just yourself.