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Vegan Gingerbread Brownies with Espresso Glaze Recipe

★★★★★

4.8 from 146 reviews
  • Author: Julian
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan

Description

These Vegan Gingerbread Brownies with Espresso Glaze combine rich dark chocolate with warming gingerbread spices for a fudgy, festive treat. Moist and dense, these brownies are enhanced by a luscious espresso glaze that adds a hint of coffee bitterness to complement the sweet molasses and brown sugar. Perfect for holiday gatherings or anytime you crave a cozy, plant-based dessert.

Ingredients

Scale

Brownies Ingredients

  • 2 tablespoons (14g) flaxseed meal
  • 1/4 cup (60mL) warm water
  • 6 ounces (170g) 70% dark chocolate, divided
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 6 tablespoons (30-36g) unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 stick (1/2 cup or 113g) Country Crock’s Plant Butter, cut into small pieces
  • 1/4 cup (60mL) plant-based milk (almond milk recommended)
  • 3/4 cup (144g) loosely packed brown sugar or coconut sugar
  • 1/4 cup (60mL) molasses (not blackstrap)
  • 2 teaspoons pure vanilla extract

Espresso Glaze Ingredients

  • 2 teaspoons espresso powder or instant coffee powder
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Country Crock’s Plant Butter, softened at room temperature
  • 3/4 cup organic powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
  2. Make Flax Eggs: Combine the flaxseed meal with 1/4 cup warm water in a small bowl. Stir well and set aside for about 15 minutes until the mixture thickens and resembles an egg substitute.
  3. Set up Double Boiler: Fill a saucepan with a few inches of water and bring it to a simmer. Place a large heatproof glass bowl on top of the pan, ensuring it does not touch the water, to create a gentle melting environment.
  4. Prepare Chocolate: Chop 3 ounces of dark chocolate into small chunks and set aside for later use in the batter.
  5. Melt Chocolate and Plant Butter: Chop the remaining 3 ounces of chocolate and place it along with the Plant Butter pieces in the double boiler bowl. Stir frequently while the chocolate melts until smooth and fully incorporated. Remove from heat and allow to cool slightly.
  6. Alternative Melting Method: If preferred, melt the chocolate and Plant Butter together in a microwave-safe bowl in 25-second intervals, stirring in between, until mostly melted and smooth.
  7. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sea salt, unsweetened cocoa powder, ground ginger, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices.
  8. Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper or grease it thoroughly to prevent sticking.
  9. Mix Wet Ingredients: To the cooled chocolate mixture, add the plant-based milk, brown sugar, molasses, flax eggs, and vanilla extract. Whisk well until the mixture is smooth and fully combined.
  10. Combine Batter: Pour the flour and spice mixture into the melted chocolate mixture. Stir gently with a wooden spoon until just combined to avoid overmixing.
  11. Fold in Chocolate Chunks: Using a silicone spatula, fold the reserved 3 ounces of chopped dark chocolate chunks into the batter evenly.
  12. Pour Batter into Pan: Transfer the batter into the prepared baking pan and use a silicone spatula to smooth the surface for even baking.
  13. Bake: Bake the brownies for about 25 minutes. Insert a toothpick in the center; it should come out almost clean with a few moist crumbs. The brownies might seem slightly underbaked, which means they will be fudgy and continue setting after cooling.
  14. Cool: Let the brownies cool completely in the pan before applying the glaze.
  15. Make Espresso Glaze: In a medium bowl, dissolve the espresso powder in water and vanilla extract. Add the softened Plant Butter and powdered sugar, then whisk until the glaze is smooth, thick but pourable. Add a splash of plant milk if needed to adjust consistency.
  16. Glaze Brownies: Pour a thin layer of espresso glaze evenly over the cooled brownies. Smooth with an offset spatula and refrigerate until the glaze sets.
  17. Serve: Cut the brownies into 16 squares and serve. Store at room temperature for softer texture or refrigerate for a firmer bite.

Notes

  • Check brownies a few minutes before the suggested baking time to ensure desired fudge texture.
  • Use parchment paper for easy removal of brownies from the pan.
  • The espresso glaze adds a subtle coffee flavor but can be omitted if preferred.
  • These brownies store well at room temperature for 2-3 days or refrigerated up to a week.
  • Flax eggs act as an egg substitute to keep the recipe vegan.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan brownies, gingerbread brownies, gingerbread dessert, espresso glaze, plant-based brownies, holiday dessert, chocolate brownies, vegan chocolate

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Find it online: https://juliandempsey.com/vegan-gingerbread-brownies-with-espresso-glaze-recipe/