Decadent Espresso Vegan Brownies

1. Prep Work

Preheat the oven to 350 degrees F and position the oven rack at the lowest level. Create a foil sling for a 13 by 9-inch baking pan using two sheets of aluminum foil. Lay them perpendicular to each other in the pan, with an overhang on all sides. Press the foil into the pan's corners and sides, then grease the foil.

2. Mix Dry Ingredients

In a medium bowl, thoroughly whisk together the flour, baking powder, and salt.

3. Combine Wet Ingredients

In a large bowl, whisk the boiling water with the chopped unsweetened chocolate, cocoa powder, and espresso powder until the mixture is smooth and the chocolate has melted. Stir in the sugar, vegetable oil, and vanilla extract until well combined.

4. Combine and Bake

Gently fold the dry ingredients into the wet chocolate mixture using a rubber spatula until just combined. Avoid overmixing. Stir in the chocolate chips. Transfer the batter into the prepared pan, smoothing the top evenly. Bake for 30 to 35 minutes, or until a toothpick inserted halfway between the edge and center comes out with a few moist crumbs. Allow the brownies to cool in the pan on a wire rack for 2 hours.

5. Final Steps

Using the foil overhang, lift the brownies from the pan and return them to the wire rack to cool completely, approximately 1 more hour. Cut into 24 squares and serve.