When I told my mom about “Grain Free Diet brownies,” she cringed up her face as if she ate a bag of sour candy and threw her arms in a giant “X” saying “No!

I don’t want that ‘low fat’ ‘sugar-free’ nonsense!” I don’t blame the reaction. It was my mistake to use the term “diet” in association with any treat.

Notice that she didn’t say she missed grains! Can we safely assume that grains are not a critical part in brownies?

So if we have fats and chocolaty sweetness then we are good to go! I believe that brownies should contain at least three crucial ingredients: a good fat (preferably pastured butter), a good quality cocoa powder, and solid chocolate.

Pretty much just push off most of the flour parts in lieu of rich chocolate. Sounds about right. I wish I could send these to my mom and show her how amazing these brownies are!

Right now my mail is piling up over the weeks. I had a system. I put important stuff in one pile and interesting clothing ads in another pile. I may get distracted with something more interesting like baking these brownies and ignore my mail for a few days.

I mean, chocolate does that. Sends you in a blissful heaven forgetting the real world just for only a few minutes. As rich as these brownies are, you would be gone for days.

Brownies can go so many ways. Cakey or fudgy? These are the fudgy type. Wicked rich and fudgy. Gooey or chewy? Hmm..maybe a little of both. Cutability? Uh..yes, you can easily cut them without destroying the brownie after it properly cools. Waah who can wait?

Brownies can go so many ways. Cakey or fudgy? These are the fudgy type. Wicked rich and fudgy. Gooey or chewy? Hmm..maybe a little of both.

Cutability? Uh..yes, you can easily cut them without destroying the brownie after it properly cools. Waah who can wait? Fact is they hold together, melt in your mouth, and tastes like stairway to heaven.

I smeared mocha frosting on it because I’m bad and I love coffee.

Fudgy Espresso Brownies

Recipe by Matt Roberts

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Fudgy Dark Chocolate Espresso Brownies (Grain free, Gluten Free, Legume Free, Refined Sugar Free)

Ingredients

For the Brownie
6 Tablespoons of Pastured Butter
6 ounces of Solid Semisweet Chocolate
2 Tablespoons of Packed Coconut Flour (20g)
¼ cup plus 2 Tablespoons of Tapioca Flour (45g)
1 cup of Sucanat or Palm Sugar (165g)
¼ cup of Strong Hot Coffee
¼ cup of Unsweetened Cocoa Powder (30g)
2 Eggs
½ teaspoon of Baking Soda
¼ teaspoon of Kosher Salt
Extra butter for pan greasing
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

Directions

For the Brownie
Preheat the oven to 350F. Grease an 8×8 baking pan and line with parchment paper.
Ensure eggs are at room temperature. You may run them under warm water for about 10 seconds while shelled.
Gently melt the semisweet chocolate and butter in a double boiler. You may use the microwave at 50% heat at 30 second intervals with intermittent stirring.
Stir in the coffee and unsweetened cocoa powder.
Measure the sugar and coconut flour and add to a food processor. Give a few pulses to make a superfine texture.
Sift together the superfine coconut flour, sugar, tapioca flour, baking soda, and salt.
Beat the eggs and add the dry ingredients. Beat until combined
Add the rest of the wet ingredients and beat until incorporated.
Pour the batter into the lined 8×8 pan.
Bake for 25-30 minutes at 350F until a toothpick inserted into the center of the batter comes out clean.
When done, remove from the oven and let cool in the pan for at least 15 minutes.
For the Mocha Frosting
Measure the sugar and add to the food processor. Give a few pulses to make a superfine texture.
Gently heat the sugar with the ¼ cup of melted butter and coffee until dissolved or mostly dissolved.
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.
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.

Notes

You may substitute the butter for coconut oil. Measure the coconut oil soft not liquid. However, coconut oil will give a chewier texture.
Baking soda is added to temper the chocolate. It does not contribute to a rise.
The coffee brings out the flavor in the chocolate. You may use decaf.
I used Enjoy Life brand for the solid semisweet chocolate.