Dopamine-Rich Dark Chocolate Brownies

These fudgy, rich brownies are proof that you don’t need flour—or dairy—to create a decadent chocolate fix.

The dark chocolate supports focus and blood flow, maca adds a natural lift in energy and stamina, and the optional beet crystals bring that velvety hue (and a touch of heart-healthy sweetness).

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper and lightly grease the sides.
   
   
   

2. Melt the chocolate chips and vegan butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth.
   
   
   

3. Whisk in the sugar, salt, espresso powder, and vanilla until glossy and well combined.
   
   
   

4. Add the eggs one at a time, whisking after each until fully incorporated.
   
   
   

5. Sift in the cocoa powder and maca (and beet crystals if using). Stir just until the batter is thick and smooth—don’t overmix.
   
   
   

6. Pour the batter into the prepared pan and smooth the top.
   
   
   

7. Bake for 25–30 minutes, or until the center is just set. For extra fudgy brownies, remove from the oven when a toothpick inserted comes out with a few moist crumbs.
   
   
   

8. Cool completely before slicing.
   
   

To Serve

Enjoy these as a mid-day pick-me-up or a post-workout treat—the maca and beet combo supports endurance and circulation, while the dark chocolate satisfies every craving.

Cocoa, Dark Chocolate, Espresso and Maca

Ingredients

• 1 cup (170 g) dark or semisweet chocolate chips
  
  

• 1/2 cup (113 g) vegan butter, melted
  
  

• 3/4 cup (149 g) granulated sugar
  
  

• 1/4 teaspoon salt
  
  

• 1–2 teaspoons espresso powder (optional, for depth of flavour)
  
  

• 1 teaspoon vanilla extract
  
  

• 3 large eggs
  
  

• 1/2 cup (42 g) unsweetened cocoa powder (Dutch-process or regular)
  
  

• 1/3 cup maca powder (for a natural energy lift)
  
  

Optional: 1/3 cup beet crystals (for a red-velvet hue and subtle earthiness)