Espresso Yourself Brownie Cake (Grain Free Brownies Made With Almond Flour)

It’s a brownie! It’s a cake! It’s a bro-cake, to paraphrase.  Short, sweet and to the point. This soft and fluffy dessert looks like a brownie, but acts like a cake. Deep chocolate taste accentuated by espresso and punctuated by chocolate. The dessert that will keep you up all night. Don’t be shy. Go ahead, espresso yourself.

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Espresso Yourself Brownie-Cake

Ingredients:

1/4 cup & 2 tbsp butter (or ghee or coconut oil) room temperature + more for greasing pan

1 teaspoon vanilla

2 eggs room temperature

1/3 cup & 2tbsp honey

2 teaspoons instant espresso- I like to use cafe Bustelo

1/3 cup cocoa powder

1 1/2 cup almond flour

3/4 tsp baking soda

1/4 cup diced dark chocolate 75% (optional)

Method: Preheat oven to 350˚ In a large mixing bowl whip the butter, eggs, honey, vanilla, cocoa and instant espresso together. Mix until batter is smooth. In another bowl whisk together the almond flour, baking soda. Be sure to combine so there are no lumps. Now add the flour mixture and mix together. Pour into a greased 8″ brownie or cake pan and sprinkle chocolate chips on top. Bake for about 20 minutes. This is the brownie that never sleeps, and neither will you. Try it al a mode with my dairy-free espresso chocolate chip ice cream.

Also try my Deep Dark Decadent Brownies, made with coconut sugar and utterly sinful.

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