Dairy-Free Espresso Brownies
Author: Sarah Hatfield
Recipe type: Dessert
Cuisine: American
Serves: about 24 brownies
- 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
- Preheat your oven to 350ºF and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the ⅓ cup water, oil, eggs, and 2 tablespoons espresso powder.
- Add the brownie mix, and stir until combined. Fold in the chocolate chips.
- Transfer the batter to your prepared baking pan and level it out.
- Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes.
- Let cool completely.
- In a medium bowl, dissolve the remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water. Whisk in the vanilla.
- Add the powdered sugar and buttery spread and whisk until smooth.
- Pour the glaze over the brownies and spread it evenly with a spatula.
- Refrigerate the brownies until the glaze is set.
- 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
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