“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!
Nib Coffee Brownie recipe for you to fall in love with!
Ingredients:
- 113g Semi-sweet chocolate
- ½ cup coconut oil (ghee or butter)
- ¾ cup coconut sugar
- 3 eggs
- 2 tsps expresso
- ½ cup cacao powder
- ½ tsp salt
- ⅓ cup raw walnuts, chopped ( more for on top)
- ¼ cup cocoa nibs
- Preheat the oven to 180 C and spray a 20 cm cake pan or brownie tin and line with baking paper.
- Melt the chocolate and ghee/coconut oil in a microwave safe bowl. Stop every 20 sec and stir until smooth.
- 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.
- Sift in the cacao powder and fold in the chopped walnuts and cacao nibs.
- 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.
- 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.
- Serve with ice cream, whipped cream or on its own!
1 comment
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