Ingredients
4 oz. bittersweet chocolate, roughly chopped
1/3 c. refined coconut oil
1/2 tsp. instant espresso powder (optional)
1/3 c. room temperature unsweetened nondairy milk
1/2 tbsp. corn starch
3/4 c. granulated sugar
1 c. all-purpose flour
1/4 c. dutch process cocoa powder
3/4 tsp. baking powder
1/2 tsp. kosher salt
Preparation
Step 1Preheat oven to 350° and line a 8"-x-8" pan with aluminum foil.Step 2Combine chopped chocolate and coconut oil in a large microwave-safe bowl. Microwave on medium power in 30 second increments, stirring in between, until chocolate is completely melted. Whisk in espresso powder if using, then whisk in milk, corn starch, and sugar.Step 3In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet ingredients until just combined, then transfer to prepared baking pan. Spread batter into an even layer that reaches the edges of the pan, and bake until a toothpick inserted in the center comes out mostly clean, 25 minutes. Let cool 10 minutes before removing from pan. Slice and serve, or let cool completely before slicing.
Made these? Let us know how they went in the comment section below!Want more vegan recipes? Check out our new vegan dinners cookbook!
