Espresso Fudge Brownies

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Espresso Fudge Brownies
Dairy 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 sugar
  6. 1 tablespoon 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 heat
  2. Add shortening and stir until completely dissolved
  3. Stir in ground espresso and remove from heat
  4. Blend in eggs, palm 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. 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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