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Vegan Espresso Brownies

Rich and fudgy vegan espresso brownies with deep chocolate and coffee flavor perfect for dessert or a sweet treat!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Classic, Fugdey, Gluten-Free, Sweet Treat
Servings: 9 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.