Chocolate Mocha Brownies

9 servings

YIELD

15 minutes

PREP TIME

25 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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.

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