Espresso Sea Salt Brownies with Mocha Coconut Butter Frosting

The Espresso infused Sea Salt in these brownies really helps to highlight the other beautiful flavors like the chocolate and coconut butter. Each bite provides a great slightly sweet, salty, chocolate and espresso flavor. These will soon be one of your favorite brownie recipes. They go great with a cup of Bulletproof Coffee for breakfast or nice afternoon treat.
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:25 g
Carbohydrates:14 g
Protein:5 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350*F/176*C/Gas Mark 4
  2. Coat muffin tins with coconut oil
  3. Mix dry ingredients together and stir well to combine
  4. Mix wet ingredients together in another bowl and mix well to combine
  5. Now, combine all ingredients and mix well
  6. Spoon out batter into muffin tins, should make 14
  7. Bake for 15-20 minutes
  8. Enjoy with someone you LOVE


To make Mocha Coconut Butter Frosting: 1) Melt 1 cup Coconut Butter and mix in 2 Tablespoons of Coconut Milk with dissolved Espresso. 2)Allow Coconut Butter mixture to cool and slightly stiffen 3)Frost brownies with Coconut Butter and sprinkle with Espresso Sea Salt

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  1. paleojess89
    August 9, 2015

    4tb maple syrup isn’t quite enough so the brownies are very bitter. I think it will turn out better next time if I make it a tad sweeter though! The frosting is also kind of finicky too – coconut butter is not my friend. I think I will use regular buter next time.

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