Fudgy Paleo Espresso Coconut Brownies

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O.M.G.  These BROWNIES!!!!!!!!  I’m pretty sure are straight from heaven.  One bite and I looked at them and said  “I can’t quit you!!!”  I got the original recipe form Paleo Fondue, but adapted it a bit.  On the original recipe, they have a coffee frosting that goes with it, and I can only imagine how it would have been – it’s basically a buttercream coffee topping, and I decided to forego it and put some roasted coconut and berries on top.  I also think pairing this with a berry preserve would be amazing.  I threw in shaved coconut in the brownie itself, but adding your favorite fruit, nuts or chocolate chips would just make this ooey gooey brownie even better.  BUT – they are just fine on their own!

Just a note on the preparation – I put the original specific directions below, but I didn’t sift or make any of the ingredients “super fine” because I didn’t have time.  It still turned out perfectly!!

INGREDIENTS:

For the Brownie
  • 6 Tablespoons of coconut oil
  • 6 ounces of Solid Semisweet Chocolate (I used Trader Joe’s semi-sweet chocolate chips)
  • 4 Tablespoons of Packed Coconut Flour
  • ¼ cup plus 2 tbs of Gluten Free flour
  • 1 cup of Coconut Sugar
  • ¼ cup of Strong Hot Coffee (I used fresh brewed espresso)
  • ¼ cup of Unsweetened Cocoa Powder
  • 2 Eggs
  • 1-1 1/2 cups of shaved coconut
  • ½ teaspoon of Baking Soda
  • ¼ teaspoon of Kosher Salt
*** – If you want to go a little crazy – 🙂
For the Mocha Frosting
  • ¼ cup of Pastured Butter, melted
  • ¼ cup of Pastured Butter, softened
  • ¼ cup of Strong Hot Coffee
  • ¾ cup of Sucanat or Palm Sugar
INSTRUCTIONS:
For the Brownie
  1. Preheat the oven to 350F. Grease an 8×8 baking pan and line with parchment paper.
  2. Ensure eggs are at room temperature. You may run them under warm water for about 10 seconds while shelled.
  3. Gently melt the semisweet chocolate and oil in a double boiler. You may use the microwave at 50% heat at 30 second intervals with intermittent stirring.
  4. Stir in the coffee and unsweetened cocoa powder.
  5. Measure the sugar and coconut flour and add to a food processor. Give a few pulses to make a superfine texture.
  6. Sift together the superfine coconut flour, sugar, tapioca flour, baking soda, and salt.
  7. Beat the eggs and add the dry ingredients. Beat until combined
  8. Add the rest of the wet ingredients and coconut and beat until incorporated.
  9. Pour the batter into the lined 8×8 pan.
  10. Bake for 25-30 minutes at 350F until a toothpick inserted into the center of the batter comes out clean.
  11. When done, remove from the oven and let cool in the pan for at least 15 minutes.
****For the Mocha Frosting
  1. Measure the sugar and add to the food processor. Give a few pulses to make a superfine texture.
  2. Gently heat the sugar with the ¼ cup of melted butter and coffee until dissolved or mostly dissolved.
  3. Refrigerate the mixture for a few hours. It will look terrible at this stage, but don’t despair. It is beneficial, but not necessary, to mix every now and then while cooling.
  4. When the mixture is cold enough, beat in the softened butter 1T at a time on high speed. I find the hand mixer best for this task.

 

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