Chocolate, coffee and almond meal make this brownie rich in flavor and moist in texture. This brownie is a gluten free treat that will fool your friends. I have topped it with caramel and a few toasted nuts.
Serving size: 12-16 brownies depending on size of each one
Prep time: 15 minutes
Cook time: 25-30 minutes
1/2 cup of white sugar
1/2 cup of brown sugar
1/4 cup of light olive oil
4 large eggs
1 cup of almond meal (store bought or made at home)
2 teaspoons of vanilla
1 cup of cocoa powder
2 teaspoons of finely ground coffee
1/4 teaspoon of salt
1/2 cup of mini chocolate chips
1/2 cup of nuts, chopped
Preheat oven to 350.
In a medium size bowl, combine sugar and oil. Using a hand mixer, blend ingredients well. Adds egg and mix on high speed for 2 minutes.
In a small bowl, combine vanilla and coffee powder. Stir and set aside.
Add almond meal, salt and cocoa to sugar/oil mix. Using a spoon or spatula mix together until smooth.
Add coffee/vanilla. Stir well.
Fold in chocolate chips and nuts.
Line a 12 X 8 ,or pan of your choice, with parchment paper.
Pour batter into pan and spread evenly. Bake for 30 minutes or until brownies puff up in the center.
Cool on wire rack. Once cooled, brownies will settle.