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Espresso Brownies




Donna Gentile Wierzbowski

Serves 12

For the Brownies

3 cups flour
2 cups sugar
1-1/2 teaspoons baking powder
2 tablespoons instant coffee
2-3/4 cups chocolate chips
8 tablespoons shortening
8 tablespoons margarine
8 ounces silken tofu
2 cups soy milk

For the Icing

3 cups powdered sugar
4 tablespoons margarine, softened
1 teaspoon vanilla extract
4 tablespoons cold coffee or espresso


Preheat the oven to 350º.

Line a half sheet pan with parchment paper. (Alternatively, you may coat the pan with margarine and a light dusting of flour.)

In a large mixing bowl, combine the flour, sugar and baking powder.

Melt the chocolate chips with the shortening, margarine and soy milk. 

Combine the melted ingredients with the instant coffee and tofu in a blender, and blend until smooth. 

Add the liquid ingredients to the dry ingredients, and stir quickly until combined.

Pour the batter into the sheet pan, and bake for 30 minutes, turning halfway through to ensure even baking.

Meanwhile, make the icing by combining all icing ingredients in a food processor.

Allow the brownies to cool thoroughly (about 1-1/2 hours) before icing. 

Garnish with cocoa powder, powdered sugar or coffee beans.

Recipe courtesy of www.HorizonsPhiladelphia.com.

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