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
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 302 |
| Fat: | 25 g |
| Carbohydrates: | 14 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1.5 cup 1.5 cup 1.5 cup Almond Meal/Flour
- 0.5 cup 0.5 cup 0.5 cup Coconut Flour
- 0.33 cup 0.33 cup 0.33 cup Cacao Powder, Raw
- 2 tsp 2 tsp 2 tsp Sea Salt, I used Espresso Infused Sea Salt from Whole Foods
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Powder, You can also use Arrowroot Powder
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 2 whole 2 whole 2 whole Eggs, Pastured
- 1 cup 1 cup 1 cup Coconut Milk
- 4 Tbsp 4 Tbsp 4 Tbsp Maple Syrup, Pure
- 2 Tbsp 2 Tbsp 2 Tbsp Coffee, freshly ground, I used a Mortar and Pestle to finely grind the coffee so it dissolved into the coconut milk
- 1 cup 1 cup 1 cup Coconut Butter, Organic
Process
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
- Preheat oven to 350*F/176*C/Gas Mark 4
- Coat muffin tins with coconut oil
- Mix dry ingredients together and stir well to combine
- Mix wet ingredients together in another bowl and mix well to combine
- Now, combine all ingredients and mix well
- Spoon out batter into muffin tins, should make 14
- Bake for 15-20 minutes
- Enjoy with someone you LOVE
Notes
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
Add a Note
My Notes:
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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.