Coffee brownies are absolutely delectable- a smoothly blended combination of coffee and chocolate. If you are gluten or grain intolerant, following the Paleo diet, or looking for healthier alternatives to gluten baking, then this brownie recipe is the perfect choice.
1 cup chocolate chips
2 tablespoons palm or vegetable shortening
2 tablespoons coconut oil
1 ½ teaspoons instant coffee or finely ground espresso beans
4 large eggs
1 cup coconut sugar (3/4 cup is okay as well)
1 tablespoon vanilla extract
¼ teaspoon sea salt
½ cup blanched almond flour
2 tablespoons coconut flour
- Melt the chocolate chips in a saucepan over low heat. Pour in coconut oil and shortening. Stir continuously until smoothly blended and totally melted. Afterwards, preheat the oven to 350° F.
- Add the instant coffee/ground espresso beans. Combine with the melted chocolate, stirring until blended. The coffee may not dissolve all the way and make the mixture look slightly chunky, this is okay. Once finished, remove saucepan from heat and set aside.
- In a separate mixing bowl, blend eggs, coconut sugar, vanilla and salt on low speed. Continue mixing until smooth and fully combined. Add in coconut and almond flour and mix until blended.
While you can use an automatic mixer, a handheld one is optimal.
- Pour the melted chocolate into the mixing bowl. Mix on low speed until blended. It should turn brown, thicken, and resemble brownie batter.
- Pour into a 8x8 baking dish, either greased or covered with parchment paper. Get the remaining batter out of the bowl with a rubber scraper. Smooth the top of the mixture if needed.
- Bake at 350 °F (177 °C) for 25-30 minutes. When finished (toothpick should come out clean), remove from oven and let cool for about an hour. Serve.
Tips and suggestionsEdit
- For maximum sweetness, go with one cup coconut sugar. To dial it back and taste more coffee, stick to 3/4 cup.
- Be sure not to mix up almond flour with almond meal.
- To achieve ideal brownie size, cut up the finished result into 3x3 or 4x4 chunks.