Vegan Espresso Brownies
Vegan Espresso Brownies: Rich, Fudgy, and Full of Coffee Flavor
These vegan espresso brownies are intensely chocolatey, fudgy, and infused with a subtle espresso kick that takes them to the next level. They’re the perfect treat for coffee lovers and chocolate enthusiasts alike, offering a decadent, plant-based dessert that satisfies any sweet tooth.
The History and Inspiration Behind This Recipe
Brownies have been a beloved dessert in the United States since the early 20th century, originating as a dense, chocolatey square that was easy to bake at home. Over the decades, bakers have experimented with countless variations—adding nuts, caramel, or a hint of coffee to deepen the chocolate flavor. Espresso brownies emerged as a way to enhance chocolate’s natural richness, pairing the bittersweet taste of coffee with cocoa for a more sophisticated flavor profile.
For this vegan version, I was inspired by my love of both chocolate and coffee, wanting to create a plant-based brownie that was decadent yet fudgy, with a rich espresso flavor that doesn’t overpower the chocolate. These have quickly become a favorite for cozy afternoons, dessert plates, or any time I need a little chocolate pick-me-up.
Why You’ll Love These Vegan Espresso Brownies
These brownies are fudgy, indulgent, and satisfyingly chocolatey, with just the right hint of espresso to elevate their flavor. They’re fully plant-based but never compromise on texture or richness. Perfect for a dessert to impress friends, a treat with afternoon coffee, or just a sweet moment of indulgence for yourself.
Fun Flavor Variations For These Vegan Espresso Brownies
Why settle for plain when you can get creative with different flavor combinations:
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Nutty Crunch: Fold in toasted walnuts, pecans, or almonds to add a satisfying crunch and a complementary nutty flavor that balances the rich chocolate.
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Chocolate Lovers’ Dream: Add chunks of vegan chocolate or a swirl of dark chocolate ganache to intensify the chocolate decadence and create pockets of gooey richness.
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Mocha Magic: Mix in a little extra espresso or a dash of instant coffee powder for a bolder mocha flavor that’s perfect for true coffee aficionados.
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Fruity Twist: Stir in dried cherries or cranberries for a tart pop that contrasts beautifully with the rich chocolate and coffee undertones.
Serving Ideas For These Vegan Espresso Brownies
These vegan espresso brownies are incredibly versatile and can be enjoyed in various ways:
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With a Scoop of Plant-Based Ice Cream: Serve warm brownies with vegan vanilla or chocolate ice cream for a classic dessert pairing that’s indulgent and comforting.
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Afternoon Coffee Companion: Enjoy a brownie alongside your favorite plant-based latte or espresso for a decadent coffee break treat.
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Dessert Platter Addition: Cut into squares and serve with fresh berries and a drizzle of dairy-free chocolate sauce for an elegant dessert spread.
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Gift Box Treat: Package a batch of brownies in a decorative box for a thoughtful, homemade gift that friends and family will love.
Tips For The Best Vegan Espresso Brownies
For the best results, follow these simple tips to perfect your vegan espresso brownies every time:
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Don’t Overmix: Stir ingredients until just combined to keep the brownies dense and fudgy, avoiding a cakier texture.
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Check for Doneness Carefully: Bake until a toothpick inserted comes out with just a few moist crumbs; this ensures fudgy brownies rather than dry ones.
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Cool Completely: Allow brownies to cool fully before cutting to get clean squares and the perfect fudgy texture.
The Final Bite
These vegan espresso brownies are rich, indulgent, and perfect for coffee and chocolate lovers alike. They strike the ideal balance between fudgy and flavorful, making them a go-to plant-based dessert for any occasion. Leave a comment below to share your experience and any tips you may have for making these Vegan Espresso Brownies even more delicious!
Vegan Espresso Brownies
Equipment
- Small Pot
- 8x8 Inch Baking Pan
- Stand Mixer or Electric Mixer Optional
- Mixing Bowls
Ingredients
- ⅔ cup Boiling Water Measure after boiling
- ½ cup Dark Chocolate Chips Divided
- ½ cup Cocoa Powder
- 2 tsp Instant Espresso Powder
- 1¼ cup Cane Sugar
- ¼ cup Avocado Oil
- 2 tsp Vanilla Bean Paste or Extract
- 1 tsp Apple Cidar Vinegar
- 1 cup All-Purpose Flour or 1:1 Gluten-Free Flour
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- ¾ tsp Sea Salt
- Pinch Flakey Sea Salt Optional, for sprinkling on top of the brownies
Instructions
- Preheat the oven to 350°F, and grease an 8x8-inch baking dish; you can also line it with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl and set aside.
- In your stand mixer with the paddle attachment or in a large mixing bowl, whisk together the boiling water, ¼ cup chocolate chips, cocoa, and espresso powder until combined and the chocolate is melted. Then whisk in sugar, oil, vanilla, baking soda, and vinegar.
- Slowly stir the flour mixture into the chocolate mixture until combined. Fold in the remaining ¼ cup of dark chocolate chips.
- Pour the brownie batter into the prepared pan, smoothing the top while pushing the batter to the sides of the pan. Note this batter is very thick, you will need to push it down into the corners of the pan and into an even layer.
- Bake for 25 to 35 minutes, until a toothpick inserted off-center of the brownie comes out with just a few crumbs. Don't overbake. Remove and let cool for about an hour.
- Storage Instructions: Store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
- Reheating Instructions: Warm brownies slightly in the microwave or oven for a soft, gooey texture. If reheating from frozen, thaw overnight in the refrigerator and warm gently before serving.