White Chocolate Mocha Brownies
These fudgy vegan brownies bring together espresso, cocoa, and dairy-free white chocolate for a bold, coffee shop-inspired dessert that slaps with flavor.
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup brewed espresso cooled, but caffeinated like your group chat at 2 a.m.
- ½ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup dairy-free white chocolate chips plus extra for showing off on top
- ¼ cup unsweetened almond milk
Instructions
- Preheat oven to 350°F and line a brownie pan with parchment paper—unless you enjoy chiseling dessert out of metal.
- In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt. Pretend you’re on a baking show.
- In another bowl, combine espresso, oil, almond milk, and vanilla. Stir until it looks suspiciously like a morning latte.
- Pour wet into dry and mix until just combined. Don’t overmix, this isn’t a HIIT class.
- Fold in white chocolate chips like a gentle boss babe.
- Spread batter evenly into the pan. Smooth the top, admire your work, sprinkle extra chips like fairy dust.
- Bake for 25 minutes. The center should be set but still soft—basically your ideal emotional state.
- Cool completely before slicing. Or don’t. We’re not judging.
Notes
Nutritional Values (Per Serving):
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving):
- Iron: 8%
- Calcium: 4%
- Magnesium: 6%
- Potassium: 5%
- Vitamin E: 3%
Notes & Tips:
- Want extra mocha drama? Drizzle melted white chocolate on top once cooled.
- Use strong espresso—weak coffee won’t cut it and frankly, neither should you.
- These freeze beautifully. Not that they’ll last long enough to make it to the freezer.
- Perfect with a cold brew, hot tea, or your best gossip session.