Espresson Brownies
If you want to add chocolate chips to these already very decadent brownies, add 1 cup.
Servings: 24 brownies
Calories: 229kcal
Ingredients
- 2 cups almond butter smooth, unsalted
- 2 large eggs
- 1 ½ cups honey or maple syrup
- 1 tablespoon vanilla extract
- ½ cup cocoa powder unsweetened
- 2 tablespoons instant coffee decaf or other
- 4 ounces bittersweet chocolate, melted unsweetened
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 325 degrees F.
- On a slow-speed blend or by hand, combine the almond butter, eggs, honey, baking soda, salt, and vanilla extract. 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 chocolate 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.
Nutrition
Calories: 229kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 229mg | Fiber: 3g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg
