This brownie has usurped my previous brownie recipe since I started adding instant decaf coffee to the brownie mix and reduced the amount of honey to use. It has a deep, rich flavor – a slightly more sophisticated brownie.
The only difference between this recipe and the first one is two tablespoons of instant coffee – any instant espresso or coffee will work. And in this case, the better your ingredients, the better the outcome.
If you use espresso, you might want to lower the amount to one tablespoon.
Tip These are fudge brownies. To make cake-like brownies, exclude the 4 ounces of melted bittersweet chocolate and reduce the honey to 1 cup.
- 1 1/2 cups of honey (or your sweetener of choice)
- 2 eggs
- 1/2 cup of cocoa powder
- 2 tablespoons of instant coffee (I use this brand of decaf)
- 2 cups of almond butter (16 ounces) (or other nut butter)
- 1 tablespoon of vanilla
- 4 ounces of bittersweet chocolate, melted (unsweetened)
- 1/2 teaspoon of sea salt
- 1 teaspoon of baking soda
- 1 cup of chocolate chips (optional)
- Preheat oven to 325 degrees F.
- On a slow-speed blend or by hand, combine the almond butter, eggs, honey, baking soda, sea salt, and vanilla. Mix until just blended.
- Next, add the cocoa powder, melted chocolate and coffee, and combine into the mixture slowly, to avoid the development of a brown cloud of chocolate above your mixture.
- Don’t over mix – just enough to blend everything. If you’re adding chips, mix them in now.
- Spread the batter in a 9 inches by 12 inches glass baking dish.
- Bake for about 30 minutes. Check after 25 minutes to see if a toothpick inserted in the center comes out mostly clean. If so, you’re done.
- Cool and enjoy! Store in a sealed container.