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Espresso Fudge Brownies
2014-05-27 18:30:12
Dairy free and gluten free.
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Ingredients
- 1 cup chocolate chunks
- ¼ cup palm shortening
- 1 ½ teaspoons decaf finely ground espresso beans
- 4 eggs
- 1 cup coconut sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon celtic sea salt
- ½ cup blanched almond flour
- 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, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
- Blend in almond flour and coconut flour
- Pour into a greased 8 x 8 inch baking dish
- Bake at 350° for 25-30 minutes
- Remove from oven and cool for 1 hour
- Serve
Brownie recipe adapted from elanaspantry.com
Brownie recipe adapted from elanaspantry.com
Brownies for Days http://www.browniesfordays.com/
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