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