Flourless Cacao Nib Coffee Brownies
“Life is uncertain. Eat dessert first.” - Ernestine Ulmer
Thursdays never tasted so good, because we have a delicious Flourless Cacao
 Nib Coffee Brownie recipe for you to fall in love with!
  1. Preheat the oven to 180 C and spray a 20 cm cake pan or brownie tin and line with baking paper. 
  2. Melt the chocolate and ghee/coconut oil in a microwave safe bowl. Stop every 20 sec and stir until smooth. 
  3. Transfer melted chocolate to a bigger bowl and mix in the sugar then add in one egg at a time. Stir until combined and then add the salt and espresso. 
  4. Sift in the cacao powder and fold in the chopped walnuts and cacao nibs. 
  5. Transfer to the cake pan and spread the batter out evenly. Top with more chopped walnuts and salt flakes and bake for 15-20 minutes until a toothpick comes out clean. 
  6. Allow to cool for 10 minutes before tipping over onto a cooling rack to cool down completely. Store in the fridge for extra 20 minutes before serving for extra fudgy-ness. 
  7. Serve with ice cream, whipped cream or on its own! 

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