180mlbuttermilksoya milk + 1 tbsp apple cider vinegar, mixed and set aside for 5 minutes
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Melt Chocolate:
In a microwave-safe bowl, melt the dairy-free dark chocolate in 20-30 second increments, stirring after each, until completely smooth. Set aside to cool slightly.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, and instant coffee granules.
Mix Wet Ingredients:
In another bowl, mix the caster sugar, light brown sugar, melted dairy-free butter, and buttermilk until well combined.
Combine Mixtures:
Add the melted chocolate to the wet ingredients and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack.
Serve:
Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into squares.
Enjoy these rich, fudgy, and gooey chocolate brownies with a beautiful crinkle top!
Notes
Dairy-Free Chocolate: Use high-quality dairy-free dark chocolate for the best flavor and texture.
Buttermilk Substitute: To make dairy-free buttermilk, mix 180ml of soya milk with 1 tbsp of apple cider vinegar and let it sit for 5 minutes.
Crinkle Top: For the perfect crinkle top, make sure the sugars are well dissolved in the wet mixture and avoid overmixing the batter.