Espresso Fudge Brownies

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Espresso Fudge
Dairy free and gluten free.
Ingredients
  1. 1 cup chocolate chunks
  2. ¼ cup palm shortening
  3. 1 ½ teaspoons decaf finely ground espresso beans
  4. 4 eggs
  5. 1 cup coconut
  6. 1 tablespoon vanilla extract
  7. ¼ teaspoon celtic sea salt
  8. ½ cup blanched almond flour
  9. 2 tablespoons coconut flour
Instructions
  1. Melt chocolate a saucepan over very low heat
  2. Add shortening and stir until completely dissolved
  3. Stir ground espresso and remove from heat
  4. Blend eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
  5. Blend almond flour and coconut flour
  6. Pour into a greased 8 x 8 inch baking
  7. Bake 350° for 25-30 minutes
  8. Remove from oven and cool for 1 hour
  9. Serve
adapted from elanaspantry.com
Brownies for Days http://www.browniesfordays.com/
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