Imagine the perfect flaky-topped, fudgy, cakey brownie, but with a hint of coffee inside. Yeah, it's just like that.
1/2 cup + 2 tablespoons vegan butter
1 cup sugar
2 tablespoons ground flax meal
1/4 cup applesauce
1 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon instant coffee
1/4 cup canned coconut milk
1/2 cup soy milk
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 degrees. Coat a 9x9-inch baking pan with nonstick spray. Lay a parchment paper square over the pan to prevent brownies from sticking.
In a medium bowl, melt the butter and sugar together over a saucepan filled with boiling water. Heat until the sugar dissolves.
In a small bowl, mix together the flax meal and applesauce. Set aside.
In a separate medium bowl, combine the flour, cocoa powder, baking soda and baking powder.
In a medium bowl, whisk together the flax/applesauce mixture, melted sugar and butter, and vanilla extract.
In a small bowl, add the coconut milk and soy milk. Whisk the instant coffee into the milk until dissolved.
Add the milk/instant coffee mixture to the rest of the wet ingredients and whisk until combined.
Add the dry ingredients to the wet mixture and, using a rubber spatula, fold until combined. Add a pinch of salt and fold in chocolate chips.
Pour brownie batter into pan. Bake for 20 to 25 minutes. Let cool slightly, then enjoy.
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