Chocolate Mocha Brownies
1-½ cups Anthony’s Blanched Almond Flour 2 tablespoons + 3 tablespoons Anthony’s Coconut Oil, divided ⅓ cup Anthony’s Cocoa Powder ½ cup Anthony’s Erythritol or Cane Sugar 2 tablespoons Anthony’s Instant Coffee 1 egg 1 egg yolk 3 tablespoons coconut milk ¼ teaspoon Anthony’s Xanthan Gum ¼ teaspoon salt ¼ teaspoon baking soda 2 tablespoons Anthony’s Erythritol or Cane Sugar for topping 2 tablespoons Anthony’s Cacao Nibs
Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish. In a food processor, combine the almond flour and 2 tablespoons of coconut oil. Process until a smooth butter forms. Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar. Heat and stir over medium-low heat just until melted and mixed. Transfer to a mixing bowl. Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well. Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs. Bake for 20-25 minutes and cool.