These espresso brownies have all the deliciousness of a brownie but are a lot healthier. Use butter for a more decadent, richer mouth feel or substitute with coconut oil or olive oil. To get the texture right, make sure to use a granulated rather than powdered sugar replacement.
- 1/3 cup unsalted butter or coconut oil, melted
- 2 tbsp olive oil
- 2/3 cup monk fruit sweetener or equivalent sugar alternative
- 30g strong espresso
- 1 tsp vanilla essence
- 2 eggs
- 1 cup blanched almond meal/flour, sifted
- 6 tbsp cocoa powder, sifted
- 1 tsp baking powder
- Coffee beans or choc bits to garnish (optional)
- Preheat oven to 180°C (160°C for fan-forced). Grease and line a 20cm x 20cm baking tin with baking paper.
- Whisk the butter/coconut oil, olive oil, sugar alternative, espresso and vanilla in a large mixing bowl. Add the eggs and beat for 1-2 mins until the mixture is lighter in colour.
- Fold in the almond meal, cocoa and baking powder until just combined, ensuring not to over mix. Top with coffee beans or choc bits.
- Bake for 20–25 mins until the brownies reach a gooey consistency. They will firm up more in the cooling process. Allow to cool before slicing them into pieces. Serve immediately or save for later.