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Janet, our Director of Sales and Resident Baker here at GHC,
has done it again! She created a batch of vegan chocolate brownies worth swooning over. The secret ingredient?
Freshly brewed coffee from Mamuto, Kenya.

These brownies are infused with our Kenyan coffee and have a deep, chocolate fudgy texture. You will never know they are missing eggs and dairy! Mamuto Peaberry lent itself nicely to this recipe, but any of our African coffees will do the trick, too.

Note: If sealed in an airtight container and kept in the fridge, these super moist brownies can last up to a week and half!

Vegan Chocolate Coffee Brownies
*½ cup hot freshly brewed coffee, preferably a fruity Kenyan
½ cup vegan margarine (I use Earth Balance)
1 ounce bitter-sweet chocolate, finely chopped
1 1/4 cups brown sugar
3/4 cup cocoa powder (I use Ghirardelli)
3/4 teaspoon salt
1/4 cup safflower oil
1/2 tablespoon pure vanilla extract
1 cup plus 1 1/2 tablespoons all-purpose flour
¾  teaspoon baking powder

Preparation:
Preheat oven to 375 degrees and lightly grease an 8×8 inch baking pan.
Combine hot *coffee, earth balance, and the chocolate in until melted
In a bowl combine sugar and salt. Mix to combine and add to coffee and vegan butter mixture. Add the oil and vanilla, mix to combine.
In a separate bowl, mix together the flour, cocoa powder and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until all the ingredients are incorporated.
Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake! Better to leave slightly under-done.

*coffee can be replaced with hot water for kids

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