This is the bread that my family always makes on St. Patrick’s Day. This recipe dates back longer than my own existence, to my grandmother. When I learned that this was actually spotted dog, as opposed to the authentic Irish soda bread, I was shocked. Regardless of what you call it, it is unrivaled when drizzled with a little butter.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup vegan semi-sweet chocolate chips
- ¼ cup canola oil
- 2 eggs, beaten
- 2 teaspoons instant coffee granules
- ½ cup white sugar
- ⅓ cup cocoa powder
- ⅓ cup gluten-free flour
- ⅛ teaspoon baking soda
- 1 tablespoon coffee-flavored liqueur
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
- Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
- Pour brownie batter into an 8-inch square baking dish.
- Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.
- I put parchment in the bottom of the baking dish, but it’s not necessary.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 38 mg |
| Sugars | 13 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
These are very rich and super chocolatey. Mine crumbled, so we ate them with a fork.
This is delish u need to make it simply yummy