Espresso Fudge Brownies

By Lynxa

Ingredients

• 1 cup dark chocolate chips
• 1/4 cup coconut oil (not melted)
• 1 1/2 teaspoons decaf finely ground espresso beans
• 4 eggs
• 1 cup coconut palm sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon celtic sea salt
• 1/2 cup blanched almond flour
• 2 tablespoons coconut flour

Preparation

Step 1

Melt chocolate in a saucepan over very low heat

Add coconut oil shortening and stir until completely dissolved

Stir in ground espresso and remove from heat

Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer

Blend in almond flour and coconut flour

Pour into a greased 8x8 inch Pyrex baking dish

Bake at 350° for 25-30 minutes

Remove from oven and cool for 1 hour

Serve