These super chocolatey brownies have a lighter than air texture, perfectly paired with a delicate whipped coffee topping.
Dark Chocolate Brownies Ingredients
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
2 tablespoons flax meal + 6 tablespoons water ("flax eggs")
1/2 cup (100 grams) vegan dark chocolate, finely chopped
1/2 cup vegan butter (I used Earth Balance)
2 tablespoons coconut oil
1 cup non-dairy milk (I used Oatly)
1 teaspoon vanilla
1/2 cup vegan chocolate chips (I used Enjoy Life)
Magic Coffee Whip Ingredients
2 tablespoons instant coffee
1/2 cup granulated sugar
1/3 cup ice cold water
1 teaspoon vanilla (optional)
1/8 teaspoon salt (optional)
1 tablespoon powdered sugar (optional)
Directions
Preheat the oven to 350°F. Grease a muffin tin or line it with baking cups.
With a large bowl (or bowl of a standing mixer), sift together all purpose flour, unsweetened cocoa powder, espresso powder, 1/4 teaspoon salt, baking soda and 1 cup granulated sugar. These are the dry ingredients. Set aside.
In a separate bowl or cup, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax eggs". Set aside.
Combine chopped chocolate, vegan butter and coconut oil in a microwave-safe bowl. Microwave at 50% power for 30 second intervals, stirring in between with a heatproof spatula until it's smooth and shiny. Mine took about 90 seconds.
Pour the melted chocolate-butter-oil mixture into the large bowl of dry ingredients, and continue stirring with a spatula or with the paddle attachment of a standing mixer. Add in non-dairy milk, vanilla and "flax eggs" until well incorporated. Then, stir in the chocolate chips. This brownie batter should taste amaaazing.
Fill muffin cups a little more than halfway to the top with batter. A large cookie scoop is particularly handy for this task. Bake the brownies at 350°F for 16-20 minutes (until a toothpick inserted in the center comes out mostly clean), rotating the pan halfway through the total baking time. If using a mini muffin tin, reduce baking time to 12-16 minutes.
Allow brownies to cool for a few minutes in the muffin tin before removing them, to a cooling rack if possible. For fudgier brownies, chill in the fridge for a few hours before serving. Either way, make sure they're cool before adding the whip.
Now for the magic whipped coffee topping! It's similar to the internet famous "Dalgona coffee", "cloud coffee" or "whipped coffee", but sweeter and fluffier. Using a standing mixer with the whisk attachment or a mixing bowl and hand mixer, whip together instant coffee granules with 1/2 cup granulated sugar and 1/3 cup ice cold water on high speed for about 3 minutes until it looks much lighter in color and thick like a meringue. Optionally, add in vanilla, salt and powdered sugar, and continue to mix for another minute or so. It holds its shape better without the optional add-ins, but it doesn't taste as good without them.
Dollop some of the whipped coffee topping onto the cooled brownies and voilà! Coffee and chocolate perfection. Enjoy!
Dark Chocolate Brownies Ingredients
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
2 tablespoons flax meal + 6 tablespoons water ("flax eggs")
1/2 cup (100 grams) vegan dark chocolate, finely chopped
1/2 cup vegan butter (I used Earth Balance)
2 tablespoons coconut oil
1 cup non-dairy milk (I used Oatly)
1 teaspoon vanilla
1/2 cup vegan chocolate chips (I used Enjoy Life)
Magic Coffee Whip Ingredients
2 tablespoons instant coffee
1/2 cup granulated sugar
1/3 cup ice cold water
1 teaspoon vanilla (optional)
1/8 teaspoon salt (optional)
1 tablespoon powdered sugar (optional)
Directions
Preheat the oven to 350°F. Grease a muffin tin or line it with baking cups.
With a large bowl (or bowl of a standing mixer), sift together all purpose flour, unsweetened cocoa powder, espresso powder, 1/4 teaspoon salt, baking soda and 1 cup granulated sugar. These are the dry ingredients. Set aside.
In a separate bowl or cup, combine 2 tablespoons flax meal and 6 tablespoons water for the "flax eggs". Set aside.
Combine chopped chocolate, vegan butter and coconut oil in a microwave-safe bowl. Microwave at 50% power for 30 second intervals, stirring in between with a heatproof spatula until it's smooth and shiny. Mine took about 90 seconds.
Pour the melted chocolate-butter-oil mixture into the large bowl of dry ingredients, and continue stirring with a spatula or with the paddle attachment of a standing mixer. Add in non-dairy milk, vanilla and "flax eggs" until well incorporated. Then, stir in the chocolate chips. This brownie batter should taste amaaazing.
Fill muffin cups a little more than halfway to the top with batter. A large cookie scoop is particularly handy for this task. Bake the brownies at 350°F for 16-20 minutes (until a toothpick inserted in the center comes out mostly clean), rotating the pan halfway through the total baking time. If using a mini muffin tin, reduce baking time to 12-16 minutes.
Allow brownies to cool for a few minutes in the muffin tin before removing them, to a cooling rack if possible. For fudgier brownies, chill in the fridge for a few hours before serving. Either way, make sure they're cool before adding the whip.
Now for the magic whipped coffee topping! It's similar to the internet famous "Dalgona coffee", "cloud coffee" or "whipped coffee", but sweeter and fluffier. Using a standing mixer with the whisk attachment or a mixing bowl and hand mixer, whip together instant coffee granules with 1/2 cup granulated sugar and 1/3 cup ice cold water on high speed for about 3 minutes until it looks much lighter in color and thick like a meringue. Optionally, add in vanilla, salt and powdered sugar, and continue to mix for another minute or so. It holds its shape better without the optional add-ins, but it doesn't taste as good without them.
Dollop some of the whipped coffee topping onto the cooled brownies and voilà! Coffee and chocolate perfection. Enjoy!
