These Mocha Almond Super Fudge Brownie Bars are rich and moist and filled with fudge-y chocolate flavor. Accents of coffee and almond (both optional) add some texture and flavor depth to these must-have-them bars. And these indulgent brownie bars are even vegan!..
Mocha Almond Super Fudge Brownie Bars
vegan, fills one 12 x 16 inch baking sheet (high-rimmed)
1 tsp vanilla extract
1/2 cup + 2 Tbsp virgin coconut oil, mellted
2 tsp apple cider vinegar
egg replacer: 1 1/2 cups soy milk (room temperature) + 1 tsp chia seeds + 1 tsp flax seeds (or just use one seed)
2 1/2 cups whole wheat flour (or sub w/ another flour or mixture of flours)
1 1/2 cups organic sugar
3/4 cup cacao or cocoa powder
1 Tbsp baking powder
1 tsp salt
1/4 cup vegan chocolate chips (optional)
1 1/4 cup almonds (sliced or whole)
sugar + sliced almonds + instant coffee
Preheat oven to 350 degrees
1. Add all the wet ingredients to a blender or food processor. Blend until smooth.
2. Combine the dry ingredients in a large mixing bowl. Toss well.
3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer (fold in chocolate chips and almonds last if you do this.)
4. Grease a large – high rimmed baking sheet with coconut oil.
5. Pour the mixture into baking sheet spreading it around so the a thin even layer coats the entire baking sheet. You could also use a smaller dish for thicker brownies (this would require a longer cooking time.)
6. Add the instant coffee, almonds and sugar over top the batter.
7. Bake at 350 degrees for about 22 minutes – or until the edges firm up and the center cooks through. The bars will firm up a tad once they cool since they contain coconut oil which helps to firm the bars – especially upon being chilled in the fridge.
9. Allow the bars to cool before slicing. Serve warm or chilled.
Read more from Kathy on her blog, Healthy. Happy. Life.
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