Brown Sugar Espresso Brownies (Vegan) (Edit recipe)

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Inspired by Starbucks’ Brown Sugar Shaken Espresso, these brownies are rich and sweet, with wonderful toffee undertones. They are filled with plenty of light brown sugar and chocolate chunks and topped with a creamy, caffeine-filled buttercream. Each bite offers an irresistible blend of coffee, chocolate, and notes of buttery toffee. This dairy- and egg-free treat will disappear as quickly as it’s made.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

27 minutes

INGREDIENTS

18

Serves: 16

Ingredients

Brown Sugar Brownie

100 grams Dark Chocolate, (I used Lindt Excellence 70% bar)
5 Tbsp Plant-Based Butter, (70 grams)
1.25 cups Light Brown Sugar, (240 grams)
1.25 cups All Purpose Flour, (150 grams)
1 Tbsp Vanilla Extract
2.5 Tbsp Flaxseed Meal
3 Tbsp Almond Milk Yogurt, - room temperature (any plant-based yogurt will work)
4.5 Tbsp Water
150 grams Enjoy Life Semi Sweet Mega Chocolate Chunks, (1/2 cup + 2 tbsp)

Espresso Buttercream

8 Tbsp Plant-Based Butter, -room temperature
2 cups Powdered Sugar, (240 grams)
1 Tbsp Vanilla Extract
2 Tbsp Dairy-Free Whipping Cream, -cold
1 Tbsp Espresso Powder
1 Tbsp Espresso, or hot coffee
1 pinch Espresso Powder, or whole coffee beans to decorate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown Sugar Brownies: Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
To a small bowl, add the ground flax seed, water and yogurt; stir to combine and set aside for 5 minutes while it thickens.
To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine and set the pot aside.
To a medium bowl, add the sugar and flax seed mixture. With a hand mixer on medium-high speed, blend the sugar and flax mixture for one minute. Add the chocolate/butter mixture and vanilla extract and continue blending on medium-high speed for another 30 seconds. Add the flour and blend on medium speed just until combined. Add the chocolate chunks to the bowl and fold them into the batter.
Pour the batter into the prepared pan and bake for 27 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature before removing them from the pan.
Espresso Buttercream: To a small bowl, add the espresso powder and the espresso (or hot coffee); stir until the espresso powder is dissolved and set aside. You will need 1 tablespoon of this mixture to flavor the buttercream.
***make sure the espresso mixture has cooled to room temperature before preparing the buttercream***
Place the butter in the bowl of a stand mixer. Whip the butter on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar to the bowl and continue blending on high for another 30 seconds to a minute or until the ingredients come together. Add the vanilla extract, heavy cream and 1 tablespoon of the espresso mixture to the bowl and blend on high speed for 5 minutes.
Once the brownies have cooled to room temperature, the buttercream can be added to the top. Spread the buttercream evenly across the top of the cooled brownies.
Optional: Sprinkle the top of the buttercream with a little espresso powder and a few coffee beans.
Store the brownies in the refrigerator in an airtight container for 4 to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	286
Fat:	12 g
Carbohydrates:	41 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	53 mg
Fiber:	0 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.