Flourless Coffee Brownies
Flourless brownies are a quick dessert you can throw together as long as you have cacao powder, eggs, and maple syrup. You can add arrowroot flour or try coconut or almond flour. I really enjoyed the chocolate chips for some texture and added sweetness. The coffee taste was subtle. I might try adding more coffee grounds next time or even try adding decaf coffee to avoid caffeine late at night. You can also add almond butter or peanut butter if you like your brownies a little bit creamy.
I feel similarly about these brownies as I do about the fudge in the sense that you can add so many additional flavors in place of the coffee grounds to change up the flavor profile. Try this recipe with each of the following: orange peels, banana, berries, peanut butter, almond butter, tahini, allspice, pumpkin spice, ginger, cardamom, cloves, nutmeg, mint extract, mint leaves, etc.
Ingredients
3/4 cup cacao powder
1 tablespoon ground coffee or instant coffee (I used ground coffee this time, which I think gave the brownies a little bit of a gritty taste. Instant coffee may provide a smoother finish).
1/2 teaspoon sea salt
3 tablespoons arrowroot starch
1 teaspoon baking soda
1-2 cups of Enjoy Life chocolate chips
1/3 cup ghee or coconut oil
2 large eggs
2/3 cup maple syrup
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F.
Add a small amount of ghee or coconut oil to grease your 8x8 pan or utilize parchment paper.
Separate the cup of chocolate chips into 2, half cups. Keep 1/2 cup of chocolate chips separate to sprinkle on top.
Mix together all dry ingredients in a bowl, except for the chocolate chips.
Add wet ingredients and mix until smooth.
Fold 1/2 cup of chocolate chips into the mix.
Spread your brownies into your pan.
Sprinkle the remaining 1/2 cup of chocolate chips over the top of the brownies.
Bake for 18 minutes.
Remove from the oven, and let sit for 15 minutes before enjoying.
