Espresso Brownies on Charcuterie Board
Fudgy espresso brownies that blend rich cocoa and bold coffee, designed to steal the spotlight on your next vegan charcuterie spread.
Ingredients
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil melted
- ¾ cup brown sugar or coconut sugar
- 2 tbsp flaxseed meal + 5 tbsp water vegan egg
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- ¼ cup almond milk unsweetened
Instructions
- Preheat oven to 350°F (175°C). Line baking dish with parchment paper and judge your oven like it’s an ex.
- In a small bowl, mix flaxseed meal with water. Let it thicken—just like your patience on a Monday.
- In a large bowl, whisk cocoa powder, flour, baking powder, and salt.
- Stir in melted coconut oil, sugar, espresso powder, vanilla, flax mix, and almond milk.
- Mix until smooth. Don’t overthink it—like your last text.
- Pour into the lined pan and spread evenly. Bake for 25 minutes.
- Cool completely before slicing. Or don’t. We’re not here to judge your cravings.
- Serve with smugness on a charcuterie board. Pair with coffee or sass.
Notes
Nutritional Values (Per Brownie)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Brownie)
- Iron: 6%
- Magnesium: 4%
- Potassium: 5%
- Calcium: 2%
- Folate: 3%
Additional Notes / Tips
- Sprinkle flaky salt on top before baking for a salty-sweet moment.
- Use high-quality espresso powder. We’re classy, not basic.
- Want extra drama? Swirl in some almond butter pre-bake.
- These store well in an airtight container. If they last that long.