Chocolate Espresso Brownies
If you’re ready to take your brownies to the next level, these fudgey Chocolate Espresso Brownies are for you. Intense, deep, dramatic, they’re spiked with a dash of espresso to enrich all those chocolatey flavours. And all you need is 5 simple ingredients.
Servings 16
Cost $10
Equipment
- Food processor
Ingredients
- 2 c walnuts
- 1 ¾ c dates
- ¾ c cacao powder
- 30 ml espresso (1 shot)
- 1 tsp vanilla extract
- ¼ tsp sea salt
Ganache:
- 3 tbsp almond butter
- 2 tbsp coconut butter
- 1 tbsp cacao powder
- 1 tbsp coconut sugar
- pinch sea salt
- 3 tbsp cacao nibs
Instructions
- Blend walnuts in a food processor until finely ground. Add dates, cacao powder, espresso, vanilla, and salt and blend again until well combined and sticky. If your food processor is older, try adding the dates one by one while the processor is running.
- Pour the mix into a lined square baking tray. Press down firmly with a spatula until it's flat, then place in the freezer while making the ganache.
- Melt the ganache ingredients (excluding the nibs) in a small pan on low until smooth, then spread over the brownie base. Sprinkle with cacao nibs, and place in the freezer for an hour to set. Slice and serve from the freezer to keep it chewy.
Video
Notes
- Nut free: Use hemp, sunflower, or pumpkin seeds instead of walnuts, or a mix of two.