Dense and fudgy, these brownies are for serious chocolate lovers. You could skip the espresso powder, but it accentuates the depth of flavor. Think bittersweet with a healthy dose of flavonoids.
These are the brownies that other brownies wish they could be more like. Sturdy and fit for a hike, there is nothing delicate about them. Vegan friends, here’s a fudgy brownie recipe. And one more – this time for cocoa brownies.
As part of my resolution to eat more chocolate, I plan on eating one brownie a day. Join me?
Dense, dark, and satisfying. Not overly sweet, these gluten free brownies are great for resolutions involving chocolate. Easy to mix by hand in about 5 minutes. Store extra brownies frozen to enjoy as needed.
- 3 oz. unsweetened chocolate, melted
- 1/2 cup coconut oil, melted
- 1 cup sugar (coconut or whatever is handy)
- 2 eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 cup almond meal, packed
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1/4 teaspoon baking powder
Preheat oven to 350 degrees.
In a medium bowl, combine chocolate, oil, sugar, eggs, and vanilla extract.
In a separate bowl, combine almond meal, cocoa powder, salt, espresso powder, and baking powder.
Add dry ingredients to liquid ingredients and stir to combine thoroughly. At this point, you may be contemplating the addition of a few chocolate chunks. Whatever you like.
Spread batter in a parchment lined 8" x 8" pan. Bake for 30 minutes. Lift brownies from pan onto cooling rack. Let cool completely before slicing for cleanest edges.