Super Fudgy Salted Dark Chocolate Brownies

Ingredients

  • 1 egg - or flax egg
  • 1/2 cup almond butter
  • 2 tablespoons of maple syrup
  • 1 teaspoon of vanilla
  • 1/4 cup monk fruit sweetener (or coconut sugar)
  • 3 tablespoons of cacao powder
  • 1 1/2 teaspoons of coconut flour
  • 1 sachet of Beforeyouspeak Coffee – any flavour you like
  • 1/4 teaspoon of baking soda
  • A pinch of cinnamon
  • Dark chocolate - chips or chopped - measure with your heart
  • A pinch of salt
For the frosting
  • 1/4 cup coconut (or regular ) cream
  • 1/2 block (1/4 cup) dark chocolate
  • 1 teaspoon of vanilla
  • 1/2-1 teaspoon of BYS
  • 1 pinch of salt

Method 

  1. Pre-heat oven to 175°C
  2. Line a small baking dish (or mini loaf pan) with baking/parchment paper and set aside.
  3. In a medium-size bowl, lightly whisk your egg, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
  4. Add all remaining ingredients, except chocolate, and stir to combine.
  5. Fold through chocolate.
  6. NOTE – this batter is VERY thick – if you have trouble spreading it out in to your pan, coat the back of a spoon (or spatula) with a little coconut oil, repeating as needed, trust me, it works. It also helps the top get an extra crispy crust which is absolutely divine!
  7. Bake for 10-15 minutes (I like mine at 12 minutes), until just set, the top should spring back when lightly pressed and a toothpick should have just a few crumbs attached when inserted into the middle. DO NOT OVER BAKE!
While your brownies are baking prepare the frosting
  1. Melt chocolate and Beforeyouspeak Coffee by your preferred method.
  2. Add vanilla, salt & stir to combine.
  3. Add the coconut cream to your coffee-infused chocolate and stir until well combined.
  4. Allow to cool for a few minutes until it becomes spreadable - you can speed this up by popping it in the fridge or freezer for 5-10 minutes.
  5. Spread on to your brownies.
  6. Slice in to pieces.
  7. Devour!

Makes 4 large, 6 medium or 9 bite-size brownies. 

Recipe by Emma Swanston (@emsswanston)