Imagine sinking your teeth into a decadent, fudgy brownie that's not only sinfully delicious but also completely guilt-free and plant-based! These Vegan Chocolate Mousse Brownies are the ultimate dessert that proves you don't need dairy or eggs to create a mind-blowing treat. With a rich, chocolatey base and a silky smooth mousse topping, these brownies are about to become your new obsession – perfect for vegans, chocolate lovers, and anyone who craves a seriously luxurious dessert experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup almond flour
- 1 cup cocoa powder
- 1 cup maple syrup
- ½ cup coconut oil
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup silken tofu
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, combine almond flour, cocoa powder, and salt. Whisk together until well incorporated and free of lumps.
- In a separate microwave-safe bowl, melt coconut oil and dark chocolate chips together in 30-second intervals, stirring between each interval until smooth and fully combined.
- Add maple syrup and vanilla extract to the melted chocolate mixture, stirring until the ingredients are thoroughly blended.
- Pour the wet ingredients into the dry ingredients and mix until a thick, uniform brownie batter forms.
- For the chocolate mousse layer, blend silken tofu in a food processor until completely smooth and creamy.
- Melt additional dark chocolate chips and fold into the processed tofu, creating a rich chocolate mousse consistency.
- Transfer the brownie batter to the prepared baking pan, spreading it evenly with a spatula.
- Carefully spread the chocolate mousse layer on top of the brownie batter, creating a smooth surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 equal squares.
- Refrigerate for 2 hours to allow the mousse layer to set completely before serving.
Tips
- Ingredient Temperature Matters: Ensure your coconut oil and silken tofu are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the brownies tender.
- Use High-Quality Cocoa: Choose a rich, dark cocoa powder for the most intense chocolate flavor.
- Tofu Tip: Blend the silken tofu thoroughly to ensure a completely smooth mousse layer with no lumps.
- Cooling is Crucial: Allow the brownies to cool completely and refrigerate for the recommended 2 hours to achieve the perfect mousse consistency.
- Storage Hack: These brownies can be stored in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
- Optional Garnish: For an extra touch, sprinkle some cocoa powder or vegan chocolate shavings on top before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
