No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils. ~Henry Ward Beecher
Like a lot of people, I love the smell of coffee even more than the taste. For me the smell of freshly roasted beans is right up there with baked cookies straight out of the oven, crushed mint or basil, freshly scraped vanilla pods or hot popcorn with butter. Coffee’s also one of those “memory trigger” scents and always reminds me of Dad preparing coffee while probing whether you would like him to make you a “Tea, coffee, Bonox?”. I’m not yet sure if anyone has ever taken him up on the facetious offer of Bonox. I really hope not anyway…
Maybe my friends and boyfriends over the years would have been more likely to select this third option if Dad had been asking “Tea, coffee, espresso brownie?”, because these brownies are de-lic-ious. I’ve always loved brownies, which is why there are already 2 other recipes on this blog (Home-made Protein Brownies and Fudgy Black Bean Brownies) and this version is a little different again with almond flour, espresso powder and aromatic spices that intensify the rich chocolate flavour.
While I enjoy a steaming cup of coffee, I love that bitter taste even more when baked and paired with chocolate. Rich, chewy, fudgy…. not only do these espresso brownies taste amazing but the aromatic scent of coffee wafting from the oven will stay with you for days. I can close my eyes right now and be transported back to my childhood home in Sydney, with Dad clinking around in the kitchen making coffee. Food memories are such a wonderful thing; so are these Almond Flour Espresso Brownies.
- 1 cup almond meal
- ½ cup cocoa or cacao powder
- ½ tsp ground cinnamon
- ½ tsp alspice
- ¼ tsp chilli powder
- 1 tbsp instant espresso powder
- 2 eggs, lightly beaten (or 2 chia or flax eggs)
- ½ cup butter or coconut butter, melted
- ½ cup milk of choice (dairy or non-dairy)
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- Preheat oven to 180C. Line and grease a square cake tray.
- In a large bowl combine almond flour, cocoa powder, spices and espresso powder, mixing well. In another bowl whisk together egg, butter, milk and coconut sugar.
- Pour wet mixture into dry and mix until fully combined. Pour mixture into prepared square tray and back for 20-25 minutes. Remove from oven and allow to cool to room temperature. Cut into 12 pieces and serve warm or refrigerate for up to one week.