These brownies are so rich and decadent you'll be circling the pan, willing them to cool faster so that you can devour them!
1 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/2 cup almond milk
1/4 cup brewed black coffee
1/4 cup coconut oil
1 1/2 teaspoons white distilled vinegar
1 teaspoon vanilla
1/4 cup chopped nuts (optional)
Preheat the oven to 350° F. Coat an 8 x 8-inch baking pan lightly with coconut oil preferably.
Whisk all of the dry ingredients together in a large bowl.
Make a well in the center of the dry ingredients and add the milk, coffee, oil, vinegar, and vanilla. Gently stir to incorporate the wet ingredients into the dry just until the mixture comes together. Finally, fold in the chopped walnuts.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the brownies from the oven and cool completely.
2 tablespoon butter
2 tablespoon unsweetened cocoa powder
1/4 cup confectioners' sugar
2 tablespoons prepared black coffee
Meanwhile, combine the cocoa, confectioners' sugar, coffee, and butter in a double boiler.*
Heat the water and ganache over medium heat, frequently stirring, until the ganache is smooth and shiny.
Let the ganache cool slightly, then drizzle a small amount over each brownie before serving. Top each serving with a sprinkling of chopped nuts if desired.
Cover and store any leftovers in the refrigerator and enjoy them within 5 to 7 days.
*(If you don't have a double boiler, you can make one by placing a small pot into a larger one that is partially filled with water).