Mocha Fudge Vegan Brownies
Mocha Fudge Vegan Brownies are made with tofu to keep them vegan and dairy-free. They have a decadent dark chocolate flavor with a hint of coffee.
The number of brownie recipes that I have on my website is starting to climb. I’ve got something for everyone – easy everyday brownies, extra-special layered brownies with marshmallows and crunchy peanut butter chocolate, gluten-free black bean brownies, and now vegan (and dairy-free) brownies.
The recipe for these brownies was inspired by my recent Double Chocolate Tofu Cookies, which made me think, “These would be really good as brownies” every time I ate one. And I wasn’t wrong.
One change that I made when developing the recipe was adding a little more instant coffee granules than I usually do when I make brownies. Normally, I add just enough to enhance the flavor of the chocolate;this time, I added enough to add a distinct but subtle coffee flavor, hence the name Mocha Fudge Vegan Brownies. Don’t worry if you’re not a coffee lover, though; you can always reduce or omit it if you don’t want to use it.
How to Make Mocha Fudge Vegan Brownies
To make these fudgy vegan brownies, you will need an 8×8″ baking pan. While you can use a 9×9″ pan instead, the brownies will not be as tall, and you would need to slightly reduce the baking time in this case. Line the pan with parchment paper and move an oven rack to the middle position. Heat the oven to 350°F.
Blend together the tofu, sugar, canola oil, instant coffee, and vanilla. I used a traditional blender, but an immersion blender would work just fine, too. Set this mixture aside.
In a large bowl, whisk together the flour, cocoa, salt, and baking powder. Pour in the tofu mixture and use a spatula to stir the two mixtures together to form a thick batter. Fold in the chocolate chips.
Spread the batter into the prepared baking pan and sprinkle more chocolate chips over the top if you want. Bake for about 30-35 minutes, until the edges of the brownies are set, but the center is still soft. Don’t overbake.
To avoid the brownies from falling apart, make sure to cool them completely before cutting. Cut the brownies into squares when cool, and serve.
Store any leftover brownies in an airtight container at room temperature for up to two days, or for longer in the freezer.
Mocha Fudge Vegan Brownies Ingredients
- Silken tofu – This is the softest type of tofu available. It’s commonly packaged in plastic tubs or tubes and can be found in the refrigerated department with the other tofu products.
- Granulated sugar
- Canola oil – Or any other neutral-flavored cooking oil
- Instant coffee granules – The amount of instant coffee in these brownies is enough to give them a noticeable but slight coffee flavor. If you don’t want your brownies to taste like coffee, you can reduce or omit it. Note that adding just a little instant coffee to chocolate recipes helps to enhance the flavor of the chocolate. If this is what you’re going for, I would recommend ½ teaspoon for this recipe.
- Vanilla
- All-purpose flour
- Cocoa powder – Either regular (natural) or Dutch-processed cocoa will work here.
- Salt
- Baking powder – I don’t always use baking powder (or any other leavener) in brownies, but I did include just a small amount in this recipe for just a little lift. It is not enough to give them a cakey texture.
- Chopped dark chocolate or chocolate chips – Note that not all chocolate is vegan and/or dairy-free, so you’ll have to check the package to make sure it is if this is a requirement for your brownies.
Want more vegan chocolate dessert recipes?
Mocha Fudge Vegan Brownies Nutrition Notes
The nutrition information below is for one small brownie when the recipe is cut into 16 brownies. If you cut your brownies larger (fewer brownies) or smaller (more brownies), the nutrition information will vary accordingly.
This recipe is vegan and dairy-free as written, but only if you also use vegan/dairy-free chocolate in the brownies.
Mocha Fudge Vegan Brownies
Equipment
Ingredients
Instructions
- Move an oven rack to the middle position and heat the oven to 350°F. Prepare an 8×8" baking pan by lining it with parchment paper. Set aside.
- Blend 10 ounces (284 g) silken tofu, 1⅓ cups (267 g) granulated sugar, ½ cup (112 g) canola oil, 2 teaspoons (2 g) instant coffee granules, and 2 teaspoons (8 g) vanilla together until smooth using a blender or immersion blender. Set aside.
- Whisk together 2 cups (250 g) all-purpose flour, ½ cup (43 g) cocoa powder, 1 teaspoon (6 g) salt, and ½ teaspoon (2 g) baking powder in a large bowl. Pour in the tofu mixture and stir together with a spatula. Fold in 3½ ounces (99 g) chopped dark chocolate or chocolate chips. Note that the batter will be thick.
- Spread the batter into the prepared baking pan and smooth the top of the batter with the spatula. Sprinkle a few additional chocolate chips over the top of the batter, if desired.
- Bake until the edges of the brownies are set, but the center is still quite soft, about 30-35 minutes. Allow the brownies to cool to room temperature (at least 30 minutes) on a wire rack before cutting. Cut into squares and serve.
Nutrition
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