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Espresso Fudge Brownies

by on June 14, 2011 in Gluten-Free, Special Dietary Needs June 14, 2011 Gluten-FreeSpecial Dietary Needs
See post on elanaspantry’s site!
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Level: Easy

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Description

I was working my way through the Cook’s Illustrated website the other night and came across an amazing recipe for Triple Chocolate Espresso Brownies. As soon as I laid eyes on that recipe I knew I had to create a high protein, gluten-free version.

Ingredients

  • 1 cup Dark Chocolate Chips
  • ¼ cups Spectrum Shortening
  • 1-½ teaspoon Decaf Finely Ground Espresso Beans
  • 4 whole Eggs
  • 1 cup Palm Sugar
  • 1 Tablespoon Vanilla Extract
  • ¼ teaspoons Celtic Sea Salt
  • ½ cups Blanched Almond Flour
  • 2 Tablespoons Coconut Flour

Preparation

Melt chocolate in a saucepan over very low heat. Add shortening and stir until completely dissolved. Stir in ground espresso and remove from heat.

Blend in eggs, palm sugar, vanilla and salt to the mixture in the pan using a handheld mixer. Blend in almond flour and coconut flour.

Pour into a greased 8×8 inch baking dish. Bake at 350° for 25-30 minutes.

Remove from the oven and cool for 1 hour. Serve.

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