Double Espresso Brownies
On a scale of 1-10 how God-like do you feel when you get a recipe right on the first go? (Personally: an 11😇). These are my ultra fudgey double espresso brownies made from sunflower seeds. These brownies are;
EGG FREE…but not fun free. I swear.
For more yummy Espresso flavoured sweet treats, try my ‘Keto Espresso Fudge Slice’.
1/2 cup cacao powder
1/2 - 1 Tbsp cinnamon
1 Tbsp golden flax meal (use this code CJJ916 for 10% off)
1 Tbsp organic gelatin
1 tsp baking powder
1/2 tsp salt
1/2 cup Lakanto (of your preferred sweetener to taste)
2 tsp vanilla
1 cup cultured bananas
1/2 cup strong black coffee
2 tsp apple cider vinegar
1/4 cup coconut oil
I used this Coconut & Vanilla Frosting recipe but used 1.5 cups of black coffee + 1-1.5 cups of water (instead of 4 cups of water) to get that delicious espresso taste - this needs to set overnight. Alternatively, you can serve it with a generous scoop of my Chocolate Bulletproof Ice Cream recipe instead, you can even add in a shot of espresso when you’re making it if you want to achieve that coffee taste.
Preheat the oven to 180C. Line a bread loaf tin with baking paper.
Add all of the dry ingredients to your food processor or thermomix and blitz on high until it resembles a flour.
Now add all the remaining ingredients and blend until smooth and lump free.
Scrape down the sides of the bowl. Taste the mixture and add more sweetener if desired. Re-blend.
Pour the mixture into the pre-lined tin and place in the oven to bake for 25-30 minutes.
Remove from the oven, it may still seem a little soft in the middle but once you place it in the fridge it firms up and becomes nice and fudgey.
If you don’t like the idea of an espresso frosting, try my Chocolate Avocado Frosting instead.