Get ready to experience the ultimate chocolate indulgence that will make your taste buds dance and your soul sing! These Bowl Lickin' Mocha Vegan Brownies are not just another dessert - they're a decadent journey into plant-based paradise that proves vegan treats can be mind-blowingly delicious. Imagine rich, fudgy brownies infused with the deep, seductive notes of coffee, creating a dessert so irresistible that you'll want to lick the bowl clean (and trust us, you'll be tempted)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, maple syrup, brewed coffee, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to mix thoroughly, ensuring no dry streaks remain. The batter should be glossy and thick.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top to create an even layer.
- Place the pan in the preheated oven and bake for 22-25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Then, use the parchment paper to lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. For best texture, refrigerate for an hour before serving to allow brownies to set.
Tips
- • For the most intense mocha flavor, use a high-quality dark roast coffee that complements the rich cocoa powder • Make sure to sift your dry ingredients to prevent any lumpy texture in your brownies • Don't overmix the batter - mix just until ingredients are combined to keep the brownies tender • Let the brownies cool completely before cutting to ensure clean, perfect squares • Store in an airtight container in the refrigerator for up to 5 days, though we doubt they'll last that long! • For an extra indulgent touch, sprinkle some sea salt on top or add a few chocolate chips to the batter before baking • If you prefer a less sweet version, you can reduce the maple syrup slightly without compromising the texture
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
