Vegan Espresso Brownies with Sea Salt
Rich, fudgy, and deeply chocolatey, these brownies prove that skipping eggs and dairy doesn't mean sacrificing an ounce of indulgence. A flax egg — ground flaxseed mixed with water until it forms a gel — does the binding work beautifully, giving the batter that dense, chewy texture brownie lovers live for. Vegan butter and vegan chocolate chips melt together into a glossy base that sets the whole thing up for success. Two teaspoons of instant espresso powder stirred right into the batter amplifies the chocolate flavor in a way that's subtle but unmistakable, and a swirled espresso glaze dragged across the top in a marbled pattern makes these look genuinely stunning before they even hit the oven. A final scatter of flaky sea salt ties everything together — that sweet-salty contrast on the first bite is absolutely the moment. The batch cuts into 16 squares, so there's plenty to share, though you may not want to. These are the kind of brownies that make people ask for the recipe before they've even finished chewing.
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 tsp vanilla extract
- 2 tsp instant espresso powder
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
For the espresso swirl
- 1 tsp instant espresso powder
- 1 tbsp hot water
- 2 tbsp powdered sugar
For finishing
- ½ tsp flaky sea salt
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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