Om Nom Ally - Almond Flour Espresso Brownies

Almond Flour Espresso Brownies

Alison Murray Baking, Dairy-free, Paleo, Recipes, Vegan, Vegetarian 14 Comments

No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils.ย  ~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 ย 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.

Om Nom Ally - Almond Flour Espresso Brownies

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.

5.0 from 2 reviews
Almond Flour Espresso Brownies
Prep time
Cook time
Total time
Not only do these almond flour espresso brownies taste amazing but the aromatic scent of coffee wafting from the oven will stay with you for days.
Recipe type: Baking, Dessert, Brownies
Cuisine: Gluten-free, Soy-free, Wheat-free, Vegetarian. Dairy-free, Egg-free and Vegan depending on ingredient choice.
Serves: 12
  • 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
  1. Preheat oven to 180C. Line and grease a square cake tray.
  2. 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.
  3. 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.

Comments 14

    1. Post
  1. Ally! These are simply marvelous! I can’t do caffeine because of my adrenal/insomnia issues, but I used a caffeine-free raw cocoa, cut the espresso powder, and I now have a phenomenal new favorite dessert! I love how little sugar there is in this (and good sugar at that)–that’s another thing I have to avoid. So thank you again for such a wonderful, delectable treat! You are amazing!

  2. Oh yes, I love everything about coffee, too! I truly wouldn’t be able to start my day without a nice big cup, whether it’s hot or cold, drip or french press. I can appreciate the good stuff, but I’m not terribly picky either. An espresso brownie sounds like the only thing that might improve a fresh cuppa of even the highest quality. The spice you’ve incorporated is intriguing, too!

    1. Post

      I’m not picky either, when I need one I just need one! The only thing better could be an espresso brownie with a cuppa on the side. Thanks for the comment Hannah, always lovely to hear from you ๐Ÿ™‚

  3. I noticed there is almost no sugar in them, are they a little bitter? Can I substitute coconut sugar with cane sugar?

    1. Post

      They are a little bitter Alexa, but it’s mostly from the espresso powder and it is still very pleasant ๐Ÿ™‚ You absolutely could substitute cane sugar in, any unrefined cane sugar would be an excellent choice! Thanks for the comment and questions ๐Ÿ™‚

        1. Oh sorry! I forgot, I also wanted to ask of the butter or coconut butter can be replace with coconut oil? haha sorry

  4. Hey, I really like the smell of coffee..And brownies have always been my favourite sides… My mom always used to force me to have almonds, now I can tell her I enjoy something similar ๐Ÿ˜‰

    1. Post
  5. Pingback: Mocha Almond Flourless Brownies

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