Vegan Turkish Coffee Brownie Recipe: Fudgy, Refined Sugar Free, 156 Calories
This vegan brownie leans hard into Turkish coffee for a dark, almost espresso-forward flavor that mellows the chocolate rather than competing with it. The finely ground Turkish coffee dissolves into the batter and delivers a smooth, bitter depth without any gritty texture.
Sweetened with ripe bananas and a little agave syrup instead of refined sugar, each square runs about 156 calories with 3 grams of fiber and no dairy or eggs. It bakes in 30 minutes, comes together in one bowl, and satisfies a chocolate craving with a single square.
Ideal for anyone eating vegan, avoiding refined sugar, or serving guests with mixed dietary needs.
What Makes This Version Work
Turkish coffee is ground to a powder finer than espresso, which means it fully hydrates and dissolves into wet batter instead of leaving grit. That fineness is what lets you push the coffee ratio higher without the brownie tasting like grounds.
Ripe bananas provide the base sweetness plus a natural binder that mimics the fudgy pull eggs would normally give. Mash them completely before adding to the batter; lumps leave chewy pockets that fight the brownie texture.
Coconut oil and hazelnut butter deliver the fat that carries the chocolate flavor and keeps the crumb rich rather than dry. Bake at 350 F for 25 to 28 minutes. Pull them slightly underdone; the center firms as it cools and stays fudgy.
A fully baked vegan brownie without eggs turns cakey and loses the fudge factor.
Our sugar free cookie recipes without artificial sweeteners walkthrough covers this from a different angle.
For more on this topic, check out our guide on paleo mug cake recipe.
Looking for more? We have a dedicated guide on sugar free pumpkin pie recipe.
Vegan Coffee Brownie Recipe
Ingredients
- 3 ripe bananas
- 1 tsp. Turkish coffee
- 1 1/2 cups of oat
- 6.7 fl. oz. almond milk
- 3 tbsp. coconut oil
- 4 tbsp. agave syrup
- 1 tbsp. cocoa
- 1/4 tsp. vanilla powder
- 2 tsp. baking powder
- 2 tbsp. hazelnut
Instructions
- Peel the ripe bananas and mash them with a fork. Melt the coconut oil in a double boiler, then add it to the mashed bananas. Stir in the almond milk and agave syrup, whisking well with a wire whisk.
- Put the oatmeal in a food processor and blend until it turns into flour. Add the oat flour to the banana mixture, along with the baking soda, Turkish coffee powder, vanilla powder, and cocoa. Mix until well combined.
- Preheat the oven to 180°C / 356°F. Crush the hazelnuts and add them to the mixture, stirring until evenly distributed.
- Line a small square glass baking tray with parchment paper. Pour the batter into the tray and spread it evenly.
- Bake in the preheated oven for 30 minutes. Remove from the oven and let it sit for 5 minutes before slicing and serving.
Video
Notes
- Instead of turning the oatmeal into flour, you can also use oat flour if you wish.
- Add baking soda, Turkish coffee, vanilla powder, and cocoa by sifting them through a strainer before adding to the mixture.
Nutrition
Tips and Variations
Line the pan with parchment leaving overhang on two sides so you can lift the entire slab out for clean cuts. Chill the baked brownies for 20 minutes before slicing to get sharp edges; wipe your knife between cuts.
If you cannot find Turkish coffee, grind espresso beans to a fine powder in a spice grinder for 30 seconds. Sub with 2 tablespoons of instant espresso in a pinch, though the flavor will be lighter. For extra richness, fold in 1/2 cup of dairy-free chocolate chunks before baking.
Nut allergy version: swap hazelnut butter for sunflower seed butter and use a neutral flour blend. Gluten-free bakers can use a 1:1 gluten-free flour blend without adjustment. For a cardamom-scented version common in Turkish sweets, add 1/2 teaspoon ground cardamom to the dry ingredients.
Serve warm with a scoop of coconut vanilla ice cream for a proper dessert.
Storage and Reheating
Store cut brownies in an airtight container at room temperature for up to 4 days; the banana sweetness keeps them moist longer than sugar-based brownies. Refrigerate up to a week if your kitchen runs warm. Freeze wrapped individually in parchment inside a zip bag for up to 3 months. Thaw at room temperature for 30 minutes or warm a single square at 300 F for 6 minutes to restore the fudge. Microwave in 15-second bursts if you want it gooey and almost molten.
