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Espresso Fudge Brownies
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Servings
16
brownies
Ingredients
1
cup
chocolate chips
¼
cup
palm shortening
1½
teaspoons
organic decaf coffee beans, espresso grind
4
large eggs
1
cup
coconut sugar
1
tablespoon
vanilla extract
¼
teaspoon
celtic sea salt
½
cup
blanched almond flour (not almond meal)
2
tablespoons
coconut flour
Instructions
Melt chocolate in a
saucepan
over very low heat
Add shortening and stir until completely dissolved
Stir in ground espresso and remove from heat
Blend in eggs, coconut sugar, vanilla, and salt to mixture in pan using a
hand blender
Blend in almond flour and coconut flour
Pour into a greased
8 x 8 inch baking dish
Bake at 350°F for 25-30 minutes
Remove from oven and cool for 1 hour
Serve
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Cook Mode
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Equipment
Saucepan
Hand Blender
8 x 8 Inch Baking Dish
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!