Espresso Brownies
These vegan espresso brownies are rich, chewy, and loaded with deep chocolate flavor and bold coffee kick. Basically, brownies that mean business.
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp instant espresso powder
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- ½ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup brewed strong coffee
- ½ cup vegan chocolate chunks or chips
Instructions
- Preheat oven to 350°F (175°C) and line your baking pan with parchment like the queen of prep.
- In one bowl, combine flour, cocoa, salt, baking powder, and espresso. Whisk like you’re shaking off bad decisions.
- In another bowl, mix both sugars, applesauce, melted oil, vanilla, and brewed coffee until smooth and moody.
- Pour wet mixture into dry. Stir until you no longer see flour, but still see your life choices.
- Fold in chocolate chunks like they’re love letters from your snack soulmate.
- Pour batter into the pan, spread evenly, and give it a little love tap on the counter.
- Bake for 25 minutes. Edges should look set, center just slightly soft—like your boundaries on weekends.
- Cool in pan for 10–15 minutes, then cut. Try not to eat all 12 in one sitting.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Magnesium: 6%
- Calcium: 3%
- Zinc: 4%
- Folate: 5%
Tips to Elevate the Flavor
- Add a sprinkle of flaky salt on top before baking for your inner bougie baker.
- Toss in chopped walnuts for crunch and adulting vibes.
- Use dark roast coffee for bold flavor that slaps harder than your ex’s apology text.
- Serve warm with vegan ice cream for the ultimate “treat yourself” moment.
- Store leftovers in an airtight container or just eat them all and avoid storage altogether.