Chocolate Chip Espresso Brownies

These chocolate chip espresso brownies are the BEST brownies. They’re moist and soooooo chocolate-y! The instant espresso powder gives them a deeper chocolate flavor that anyone will love.

chocolate chip espresso browniesThis is adapted with slight changes to a vegan espresso brownie recipe from Pacific Foods. For my version, I use almond milk, safflower oil, and replace the sugar with a smaller amount of maple syrup. The added moisture of the maple syrup adds about 10 minutes to the baking time, but mine still only take around 40 minutes to bake. So very delicious! Not only does this recipe work as brownies, but it can easily be used as a cake, with the top frosted or glazed. Double the recipe for two layers of chocolate cake heaven!

Since I was making these for Halloween treats, I added some vegan candy eyes and candy coated chocolates. Look online to see the brands of vegan candies available. If you can’t find them in your stores, you can order them online. (I looked in my area for a month for orange candies and waited too late to order any online. So, I ended up using dark chocolate M&Ms, which are not vegan – Mr. Key Lime will eat those.) For sprinkles and candy eyes, you can always use Wilton brand, which I love, available in most grocery stores.

This recipe is very moist. Once you have cut the brownies, be sure to store any leftovers in a container with a lid, to maintain the moistness.

The original recipe calls for oiling the baking dish or lining it with parchment paper, but often when I make sweet breads or cakes, I do both. You only need to line the bottom of the baking dish with parchment, but it’s always nice to make the piece of parchment long enough to create two “handles” on the sides of the dish, for easy removal of the brownies.

You might also enjoy trying my:

Triple Chocolate Vegan Biscotti

Double Chocolate Baked Donuts

Death by Chocolate Mini Bundt Cakes

Peanut Butter Chocolate Blondies

Let me know if you try any of my recipes! I love hearing your comments.

 

 

Print Recipe
Chocolate Chip Espresso Brownies
Delicious, moist and very chocolate-y vegan brownies for any occasion. Dress them up with sprinkles for any occasion or eat them as they are.
chocolate chip espresso brownies
Prep Time 15 minutes
Cook Time 42 minutes
Servings
brownies
Ingredients
Prep Time 15 minutes
Cook Time 42 minutes
Servings
brownies
Ingredients
chocolate chip espresso brownies
Instructions
  1. Lightly oil an 8- to 9-inch square baking dish and line it with parchment paper, if desired.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. Heat the almond milk in a small saucepan over medium to low heat. In a microwave safe cup, heat *half* of the chocolate chips in 20 to 30 second intervals, stirring between each time, until melted.
  4. Stir the microwave melted chocolate chips into the warm milk, blending completely. (Or stir the unmelted chocolate chips into the warm milk and heat until the chips have melted completely and combined with the milk.)
  5. To a large bowl, add the chocolate milk mixture. Whisk in the cocoa powder, espresso powder, maple syrup, oil and vanilla until the powders are dissolved.
  6. Add the flour mix to the chocolate bowl and stir together until combined.
  7. Fold in the remaining unmelted chocolate chips.
  8. Pour the batter into the baking dish. Bake 40 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and let cool for 1 to 2 hours before cutting, to prevent crumbling.
Recipe Notes

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