Dairy-Free Espresso Brownies
 
Prep time
Cook time
Total time
 
This recipe is adapted from a dessert by Giada De Laurentiis.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 24 brownies
Ingredients
  • ⅓ cup + 2 tablespoons water, divided
  • ⅓ cup oil (your favorite type for baking)
  • 2 large eggs
  • 2 tablespoons + 2 teaspoons espresso powder, divided
  • 1 (18.3 ounce) box dairy-free brownie mix (gluten-free, if desired)
  • ¾ cup dairy-free semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 1 tablespoon dairy-free buttery spread, softened
Instructions
  1. Preheat your oven to 350ºF and grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the ⅓ cup water, oil, eggs, and 2 tablespoons espresso powder.
  3. Add the brownie mix, and stir until combined. Fold in the chocolate chips.
  4. Transfer the batter to your prepared baking pan and level it out.
  5. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes.
  6. Let cool completely.
  7. In a medium bowl, dissolve the remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water. Whisk in the vanilla.
  8. Add the powdered sugar and buttery spread and whisk until smooth.
  9. Pour the glaze over the brownies and spread it evenly with a spatula.
  10. Refrigerate the brownies until the glaze is set.
  11. Cut the brownies into fourths vertically and sixths horizontally to make 24 square-ish brownies, or cut them smaller for decadent brownie bites.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-espresso-brownies