Espresso Brownies

Espresso Brownies

Once again, the original recipe comes from Elana Amsterdam.  She is such a great resource for grain-free snacks.  Her books are great, and her website is such a valuable resource.  You can see the original recipe here.

Ingredients:

  • 1 cup chopped bittersweet chocolate
  • ¼ cup coconut oil
  • 1 ½ teaspoons decaf espresso powder
  • 4 eggs
  • 1 cup coconut sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon celtic sea salt
  • ½ cup blanched almond flour
  • 2 tablespoons coconut flour

Directions:

1. Melt chocolate in a saucepan over very low heat

2. Add coconut oil and stir until completely dissolved

3. Stir in ground espresso and remove from heat

4. Blend in eggs, coconut sugar, vanilla and salt to mixture in pan using a handheld mixer

5. Blend in almond flour and coconut flour

6. Pour into a greased 8 x 8 inch baking dish

7. Bake at 350° for 25-30 minutes

8. Remove from oven and cool for 1 hour

9. Serve

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