I wanted something chocolatey that was infused with chocolate mousse, but wasn’t chocolate mousse. I also wanted a moist chocolate cupcake. I didn’t know what to do!
I looked online for chocolate cupcake recipes that didn’t require eggs and found a vanilla single serving one and just added 1 Tbsp of cocoa powder. I decided to give it a try but it didn’t really come out too well, it tasted more like a dense brownie (what did I do wrong?). It hit me to just play with the recipe and attempt to make a brownie instead.
I haven’t eaten a brownie in such a long time! I love brownies, especially those from the mini gardens called Wave Hill here in Riverdale, N.Y. You must go there.
These brownies are vegan! I didn’t expect them to come out this way but I didn’t have any eggs and didn’t feel like going to the store at 9:00pm at night just for eggs, you know?
They fats here are healthy quality fats like from the coconut milk or antioxidant rich dark chocolate. The best part is my mom actually loved the brownie! This is a good sign because she is very picky when it comes to desserts. The only other dessert she loves is the chocolate chocolate-chip “ice cream.” You know it’s good if it’s mama approved!
Vegan Chocolate Mousse Brownies (Inspired by Sweet Road)
Chocolate Mousse Filling Ingredients
25g of 70% Dark Chocolate* (or About 4 Squares, I used Ghirardelli Twilight Delight 72%)
1/2 Tbsp of Earth Balance (or butter)
2 Tbsps of Sugar Free Coconut Milk*
1 tsp of Pure Cane Sugar (or Your Choice)
1/2 Tbsp of Already Made Coffee (Optional)
Dash of Salt
Break chocolate in a bowl into small pieces and add coffee. Melt either in a microwave-safe bowl (stirring every 20 seconds) or on stove top. Place butter into melted chocolate, blend well. Once butter is stirred in, add sugar and milk. Blend well and set aside.
1 Tbsp Earth Balance (or butter), Melted
1 1/2 Tbsps of Cocoa Powder
2 tsps of Pure Cane Sugar + 2 Packets of Stevia*
1 Tbsp of No Sugar Added Applesauce
1/4 Cup of Sugar Free Coconut Milk*
1/4 tsp of Vanilla Extract
1/3 Cup of Flour (I used Bob’s Red Mill GF All Purpose)
1/4 tsp Baking Powder
Dash of Salt
Preheat oven to 325 Degrees. Combine all ingredients for brownie batter until well blended. Be sure that the milk is at room temperature to prevent clumping!
Pour brownie batter into your favorite pan. Then take chocolate mousse filling and with a spoon, stir it through brownie batter (you can save some for “frosting” if you’d like). Place into the oven for about 10-12 minutes (depending on your oven).
Remove from heat and let cool for about 5 minutes before cutting into squares. Serve warm with whip cream or add chocolate chips. Enjoy your deliciously mousse-y brownie!Calories (Serves Four): 135 Fat: 8g Fiber: 3g Sugar: 5.5g Protein: 1.5g
- You can feel free to use almond milk or your choice of milk (which I haven’t tried). I used So Delicious Sugar Free Coconut Milk.
- If you want to have less sugar added, just use 3 packets of stevia or if you want a regular sugar taste, use 2 Tbsps of regular sugar.