Satisfy your cravings with these Deluxe Vegan Espresso Chocolate Brownies, a divine creation featuring a rich, dark chocolate base with a hint of espresso, complemented by the airy lift of aquafaba and studded with melty chocolate chips.
Ingredients:
For the Brownie Batter:
- 1 ⅓ cups (170g) plain flour
- 1 ½ tsp baking powder
- 1 tsp sea salt
- 7.05 oz (200g) vegan dark chocolate (70% cocoa or more)
- ¾ cup + 2 tbsp (200g) vegan block butter
- ½ cup (100g) soft brown sugar or unrefined cane sugar
- ⅓ cup (80ml) hot espresso
- ½ cup (50g) Dutch-processed cocoa powder
- ⅖ cup (100g) aquafaba (chickpea brine)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla bean paste or extract
- ⅗ cup (100g) vegan chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper for easy brownie removal.
- Combine flour, baking powder, and salt in a bowl.
- Melt vegan dark chocolate and butter over a bain-marie, stirring until silky.
- Whisk brown sugar into hot espresso until dissolved, then blend in cocoa powder.
- Beat aquafaba to soft peaks, gradually incorporating granulated sugar and vanilla.
- Combine the melted chocolate mixture with the espresso cocoa syrup.
- Gently fold the chocolate espresso mixture into the whipped aquafaba.
- Stir in the dry ingredients until just combined, then fold in chocolate chips.
- Pour the batter into the pan, smooth the top, and bake for 25-30 minutes until a toothpick has moist crumbs attached.
- Cool the brownies completely, then chill in the fridge before slicing for clean cuts.
Dive into these sumptuous brownies, perfect for a sophisticated dessert or an afternoon pick-me-up. Share this recipe with fellow dessert aficionados, and remember to bookmark our site for more gourmet vegan delights that cater to your sweet tooth without compromise!
