Espresso Fudge Brownies

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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 sugar
  6. 1 tablespoon vanilla extract
  7. ¼ teaspoon celtic sea
  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 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 dish
  7. at 350° for 25-30 minutes
  8. Remove from oven and cool for 1 hour
  9. Serve
Brownie adapted from elanaspantry.com
Brownie adapted from elanaspantry.com
Brownies for Days http://www.browniesfordays.com/
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