These rich vegan small batch espresso fudge brownies are frosted with a cocoa frosting and sprinkled with flaked salt for a deeply satisfying and flavorful dessert!
Ingredients
Brownies
½ cup coconut sugar
⅓ cup cocoa powder
¼ cup white whole wheat flour
¼ tsp sea salt
¼ tsp. baking powder
¼ cup coconut oil, melted and cooled
1-1.5 tsp egg replacer + 2 tbsp water (= 1 egg)
1 tsp. vanilla extract
1-1.5 tbsp instant coffee
Frosting
1 tbsp coconut oil
1 tbsp cocoa powder
1 tbsp unsweetened almond milk
1 tsp maple syrup or agave
½ tsp vanilla extract
1 tsp instant coffee
½ cup powdered sugar
Instructions
Preheat oven to 350°F and grease and line a 4x8 loaf pan or baking pan with parchment paper
Combine all brownie ingredients and pour into prepared pan.
Bake for 25-27 minutes in preheated oven.
Cool on wire rack.
Combine all frosting ingredients except milk in a bowl and beat with a whisk until fluffy
Add milk one tablespoon at a time until the desired consistency is reached
Spread over warm brownies and let cool completely before slicing and serving.
Recipe by Whisk & Shout at https://whiskandshout.com/small-batch-frosted-espresso-fudge-brownies-vegan/