• Espresso Brownies

    Expresso Brownies

    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.

    Posted in Desserts, Gluten-Free, Lactose-Free, Paleo, Snacks, Vegetarian  |  17 Comments

    17 Responses to Espresso Brownies

    1. Ginny Rusch says:

      Do you have nutritional information on recipes? Being diabetic, I need to know carbs. Have never tried almond flour but will now that I’ve found your neat blog.

    2. Looks yummy! Everyone seems to be posting chocolate and coffee recipes lately…which I hear heightens the chocolate flavor…is that true? And what can I sub if I don’t drink coffee or tea at all? Just more chocolate? Or omit?

    3. This looks great. I can’t wait to try it!

    4. Erica says:

      Hi Ari. I think coffee is popular in general :). I actually don’t drink coffee, but love the flavor. You can certainly just omit the coffee and get a delicious batch of brownies. So, yes, just omit.

    5. I just found your blog, and I’m glad I did; everything looks so delicous and healthy. I’m bookmarking your site. Guess I’m going to have to order some almond flour:)

    6. KFrey says:

      For SCDers, instant coffee and tea are illegal, but I am sure you can just omit it.

    7. Erica says:

      Just fyi – if you’re strictly SCD, chocolate is not legal. Sorry!

    8. OK, I have to say, I pretty much adore you and your blog…these are my dream come true!!!

    9. Susan says:

      when does the melted unsweetened chocolate come in?

      • Erica says:

        Susan – just added it – thanks for catching that omission! It probably doesn’t matter, except to add it once you are adding the liquid ingredients to the batter.

    10. Susan says:

      Thanks. I made them last night and skipped the melted chocolate and they are a big hit even without it.

    11. Amira Nguyen says:

      Hi there I’m about to make these 2mr. Is that 2 large eggs or xl eggs?

    12. Nneka says:

      Hi there!
      These look too good.
      But did I miss the flour or are these flour-less?

    13. Rebecca Schreck says:

      I can’t have eggs do you recommend an egg substitute for this? I usually use flax eggs or sweet potato or banana. Sometimes I use for 2 eggs 1 Tab of arrowroot or cornstarch to dry ingredients plus after whipping wet I add 1 1/2 Tab flax with 3 Tab hot applesauce + 1.5 Tab water.
      What would you think go good in this recipe?

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
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        4  350  180
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        6  400  200
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