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.