Coffee Shop Quadruple Chocolate Espresso Brownies
Recipe courtesy of Paula Schmitt. My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!
Ingredients
- 4ozunsweetened chocolatechopped
- 0.75cupsugar-free chocolate chips
- 0.5cupsalted buttercut into quarters
- 0.25cupcocoa powder
- 1tbspfresh finely ground coffee (or espresso) or substitute instant coffee powder
- 1servingChocolate Keto Chow (or Mocha Keto Chow)(or 1 scoop)
- 0.5cupfine almond flour
- 3large egg(s)
- 1cupgranulated allulose
- 2tspvanilla extract
- 0.5tspsalt
- powdered erythritol(Swerve) for dusting finished brownies
Instructions
- Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
- In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
- Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
- Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
- Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
- Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.
Notes
If you don’t like espresso, cut it out of the recipe.Variations:Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.Nutrition
Serving: 38gramsCalories: 118.95kcalCarbohydrates: 16.3gProtein: 3.67gFat: 10.34gSaturated Fat: 5.57gPolyunsaturated Fat: 0.22gMonounsaturated Fat: 1.31gTrans Fat: 0.15gCholesterol: 32.86mgSodium: 91.02mgPotassium: 180.28mgFiber: 3.61gSugar: 9.56gVitamin A: 184.65IUVitamin C: 5.47mgCalcium: 37.71mgIron: 1.72mgSugar Alcohol: 11.13gNet Carbs: 1.56g
Photos bySarah DeYoung Photography