Vegan Brownie Recipe
I love the deep coffee flavor of these brownies, but for those who do not you can use all water for the coffee (the coffee and or water does not have to be hot to start out since we will be heating it anyway)
All ingredients should be at room temperature
Prepare a 9" X 13" pan with pan grease and line the bottom with parchment paper
Preheat oven to 350°F
Serves: 9" X 13" pan
  • Vegetable Oil or Coconut Oil 1 Tablespoon (14g)
  • Brewed Coffee 1 + ⅓ cup (320ml)
  • Dark Chocolate 2 ounces (56g)
  • Granulated Sugar 2 cups (400g)
  • Light Brown Sugar ¾ cup (158g)
  • Dutch Process or Natural Cocoa Powder 1 cup (92g)
  • Salt 1 teaspoon (6g)
  • Vegetable oil or Coconut Oil ⅔ cup (160ml)
  • Vanilla Extract 1 Tablespoon (15ml)
  • All Purpose Flour 2¼ cup (280g)
  • Baking Powder 1 teaspoon (5g)
  1. In a microwave safe bowl or over a double boiler, combine the coconut oil, chocolate and brewed coffee stirring often until the chocolate has melted.
  2. Add the other measure of oil and vanilla to the melted chocolate mixture.
  3. In a large mixing bowl whisk together both sugars with the cocoa powder, flour, baking powder and salt.
  4. Add the liquid mixture to dry ingredients and whisk smooth
  5. Pour into the prepared pan and bake in a preheated 350°F oven for approximately 45 - 55 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  6. This brownie has a tendency to get over baked edges before the center is done, so you may want to gently drape a loose aluminum foil covering over the brownie for the last 15 minutes of baking to avoid this
  7. Cool completely then ice with your choice of icings
This brownie can be stored at room temperature for up to 1 week in an airtight container (unless it is iced, then follow storage directions for the icing)

Freeze wrapped well for up to 2 months
Recipe by Gretchen's Bakery at