This whole week has felt like a series of Mondays. Monday after Monday after Monday. One big, giant case of them. What the crap?! It’s not just me, it seems like everyone around me has been struggling, too.

I’ve been trying to master vegan brownies for a really long time. It’s just so difficult to bake without eggs. BUT this particular batch of brownie muffin things turned out better than any I’ve made before. They are moist on the inside and crunchy on the outside. They’re just absolutely LOADED with chocolate and sugar.

I sat at my desk today and ate three of them before noon alone. I think I have a problem…

Espresso Brownies
makes 18 brownies, takes about an hour

2 cups flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup freshly brewed espresso coffee (brewed at double strength)
3/4 cup vegetable oil (possibly an extra 1/4 cup if your dough is too thick)
1 teaspoon vanilla extract
1/4 cup applesauce
optional** 1/4 cup half & half (or non-dairy creamer)
1/2 cup chocolate chips (plus more for sprinkling)

powdered sugar for sprinkling

Preheat your oven to 350 degrees.

In a large bowl, combine all the dry ingredients well. Add the wet ingredients and stir until the batter has become quite thick. It should not be sticking to the sides of the bowl much due to the oil. Stir in the chocolate chips and set aside.

Spray a muffin tin tray (you can use mini ones too!) with a non-stick agent, and fill each about halfway up with your batter. Sprinkle with a few chocolate chips on top. Bake for 25-30 minutes. After they’ve been taken out of the oven, allow them to cool for about 10 minutes, then sprinkle with powdered sugar and you’re good to go!

(As long as you don’t add the cream and use vegan chocolate chips, it’s VEGAN!!) 😀

I hope you all have a fantastic weekend! 🙂