If you have been following this blog for a while, then you have probably already seen my Peppermint Brownies at some point. If you have tasted my peppermint brownies, then you have probably asked for them time and time again. They are THAT addicting. But one cannot stick to just one brownie recipe. It’s good to branch out! With that said, I purchased some coffee extract and decided to give that a try with the recipe I use for the peppermint version. As you’ll see in the title of this post, this recipe is completely dairy-free! The oil you’ll be using takes care of the gooeyness you would typically get from eggs and/or milk. This also helps to keep the recipe rather simple and keeps all the ingredients in one bowl prior to them being poured into the pan.
- 2 cups AP flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold water (room temp. works too, just don’t use hot water)
- 1 cup canola or vegetable oil (either one will do the job)
- 2 1/2 teaspoons coffee extract
- Preheat oven to 350 degrees F. and spray a 9 x 13 in. baking pan with baking spray (I use Pam).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Pour the water, oil, and coffee extract into the dry ingredients. Mix until well-blended. You should notice the batter becoming thicker as you go.
- Spread evenly into your prepared pan.
- Bake for 25-30 minutes, until the top is no longer shiny and a cake tester/toothpick comes out clean.
- Let cool for at least 15 minutes before slicing and/or just digging in!
If you refer back to my peppermint brownies recipe, you’ll see that the peppermint version of these has a lighter color to it. The darker color of these brownies is due to the use of the coffee extract, since that is a much darker color than peppermint extract. These came out delicious! The coffee flavor isn’t too strong, which means you can go a bit nuts and add more if you like! They do leave a nice aftertaste, which granted isn’t as refreshing as the peppermint aftertaste, but it’s still nice and leaves you wanting more brownies! Have any ideas for another brownie recipe? Let me know.