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
- 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
- Pre-heat oven to 175°C
- Line a small baking dish (or mini loaf pan) with baking/parchment paper and set aside.
- In a medium-size bowl, lightly whisk your egg, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
- Add all remaining ingredients, except chocolate, and stir to combine.
- Fold through chocolate.
- 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!
- 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
- Melt chocolate and Beforeyouspeak Coffee by your preferred method.
- Add vanilla, salt & stir to combine.
- Add the coconut cream to your coffee-infused chocolate and stir until well combined.
- 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.
- Spread on to your brownies.
- Slice in to pieces.
- Devour!
Makes 4 large, 6 medium or 9 bite-size brownies.
Recipe by Emma Swanston (@emsswanston)