50 minutes
Indulge in the rich, fudgy flavor of these vegan brownies, enhanced with a hint of espresso for a sophisticated twist.
teaspoons
teaspoons
Boiling Water
cups
Unsweetened Chocolate, finely chopped
0 oz
Dutch-Processed Cocoa Powder
0 oz
Instant Espresso Powder
teaspoons
Organic Sugar
0 oz
cups
tablespoons
Chocolate Chips
0 oz
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.
Stir in a mixture of vegan dark, milk, and white chocolate chunks for a decadent triple chocolate experience.
Drizzle vegan caramel sauce over the brownie batter and sprinkle with coarse sea salt before baking. The caramel will add a gooey texture, and the sea salt will enhance the chocolate flavor and offset the sweetness.
Add chopped walnuts for a classic nutty texture and increase the amount of espresso to reinforce the coffee flavor, complementing the chocolate.
Add peppermint extract and vegan chocolate chips for a refreshing minty taste that pairs wonderfully with chocolate.
Before baking, swirl in dollops of peanut butter on top of the brownie batter. The peanut butter will bake into a beautiful pattern and add a creamy, savory contrast to the rich chocolate flavor.
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