Dark, rich, velvety brownies are small squares of chocolaty paradise. I know some people like theirs with nuts, but I prefer the simple luxurious texture of the brownie itself. This particular recipe has A LOT of chocolate in it, but who’s going to complain about that? Not me! I added some black cocoa powder to this recipe for even more intense chocolate flavor, but you can use Dutch process cocoa powder if that is what you have access to. The added coffee extract adds another subtle layer of richness to the brownies. To take it up another notch substitute Kahlua for the coffee extract.
4 ounces Dairy Free Dark Chocolate Dream
⅓cup plus 1 tbsp regular olive oil
1 cup granulated sugar
2 eggs
2 tbsp black cocoa powder
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 tsp coffee extract
· Preheat the oven to 350°F.
· Grease and flour a square 8 inch cake pan.
· In a medium bowl, combine and whisk the flour, cocoa, baking powder, and salt.
· Melt the chocolate with the oil over low heat.
· Once melted, turn of the burner and add the sugar.
· Quickly stir in the eggs.
· Add vanilla and coffee extracts.
· Gently add the flour mixture and mix just until incorporated.
· Pour into the prepared pan.
· Bake 23-25 minutes.
· Cool for 10 minutes on a wire rack.
· Cut into 16 squares and remove from the pan.