Dark chocolate espresso brownie (with a hint of mint)

Dark chocolate espresso brownie (with a hint of mint)

Joe Lovell
Joe Lovell
Nov 3rd 2020

Ingredients 🌱

Makes 8 gooey delicious brownies and some new friends along the way (not guaranteed):

  • 140g plain flour
  • 20g cocoa powder
  • 200g caster sugar
  • 80ml veg oil
  • 200ml melted dark chocolate (70% and vegan)
  • 250ml Chilled espresso almond milk (@Califia farms used)
  • 1tbsp Vanilla bean extract
  • Handful of finely chopped fresh mint
  • 1 banana - to serve
  • Plant-based cream - to serve

Method 📋

  1. Preheat the oven to 180C fan. Line an 8 inch square baking tin with parchment paper.
  2. In a large mixing bowl, add the sifted flour, cocoa powder and sugar, then gently whisk together.
  3. Add the veg oil, melted dark chocolate, and espresso almond milk. Mix well with the whisk but don’t overdo it.
  4. Add the vanilla extract and chopped mint into the mix and fold this in with a rubber spatula.
  5. Transfer the mix into the lined tin and bake for 20-25 mins depending on the oven.
  6. Serve with sliced banana and plant based cream.

Post and tag us in any of your attempts. You deserve a treat 🎉

Espresso Brownie

Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsey’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants

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