Espresso Fudge Brownies (Gluten Free, Dairy Free)

from Elana’s Pantry

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Grease an 8×8 pan with butter.
  2. Melt chocolate chips in a double boiler. When almost melted, add shortening, melt. Mix in ground coffee and remove from heat.
  3. Mix in eggs, coconut palm sugar, vanilla, and sea salt with a handheld mixer.
  4. Mix in almond flour and coconut flour until combined. Scrape the bottom of the pan with a spoon! There will be chocolate left down there that the mixer didn’t get.
  5. Poor into greased pan. Bake for 20 minutes at 350 degrees and cool for 1 hour before eating.

2560 calories // 290 carbs (total recipe)

I split this recipe into 16 pieces, which is : 160 cal // 18 carbs per brownie

Espresso Fudge Brownies

Oh my gosh. This satisfied my sweet tooth to no end. These brownies are moist, chocolately, and delicious. Next time though, I will make them in a 9×13 pan for a flatter brownie. These are about 3″ x 2″ when you cut them up. I’d like a…5″ x 1″ brownie next time! These will be going in the freezer to be nibbled on occasionally for sure! =)

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One thought on “Espresso Fudge Brownies (Gluten Free, Dairy Free)

  1. Pingback: Tomorrow is Never Guaranteed … & a brownie « Low Sugar // Low Carbs // Long Runs

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