Espresso Dark Chocolate Brownies
A dense, fudgy, espresso-infused vegan brownie that delivers full-bodied chocolate bliss with a caffeine jolt to keep you emotionally upright.
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ cup brewed espresso cooled
- 1 cup organic cane sugar
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan dark chocolate chunks
- Optional: 2 tbsp ground flaxseed + 5 tbsp water as egg replacer
Instructions
- Preheat oven to 350°F (175°C) and line your pan with parchment.
- Mix ground flaxseed with water. Let it sit for 5 minutes.
- In a large bowl, whisk together espresso, melted coconut oil, vanilla, and flax mixture.
- In another bowl, combine flour, cocoa powder, baking soda, sugar, and salt.
- Add wet mixture to dry and stir until a thick batter forms.
- Fold in chocolate chunks. Try not to eat half the batter.
- Pour into the prepared pan and spread evenly.
- Bake for 30 minutes or until a toothpick comes out with fudgy crumbs.
- Cool for 10–15 minutes before cutting, unless you like molten brownie chaos.
- Serve warm, chilled, or directly from the pan with zero regrets.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 12%
- Magnesium: 10%
- Potassium: 6%
- Copper: 8%
- Zinc: 5%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of cinnamon or cayenne for a spicy kick.
- Use espresso powder for a deeper, richer coffee flavor.
- Sprinkle flaky sea salt on top before baking—trust me, chef’s kiss.
- Sub almond flour for a gluten-free option that still feels indulgent.
- Store in the fridge for a fudgier bite or microwave for that molten center magic.