PREP: 20 MINUTES | COOK: 25 MINUTES | MAKES: 20 SERVINGS
Coconut oil for greasing
1 cup blanched almond flour
¼ cup unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon baking powder
¼ teaspoon ground cayenne pepper
1 cup stevia-sweetened dark chocolate chips (such as Lily’s brand)
1 cup coconut oil
1¼ cups coconut sugar
1 teaspoon instant espresso powder
3 eggs, beaten
1 teaspoon vanilla extract
Powdered erythritol sweetener, such as confectioners’ Swerve, for garnish (optional)
1.Preheat the oven to 350 degrees F. Line the bottom of a 9 × 9-inch baking pan with parchment paper and lightly grease the paper with coconut oil.
2.In a large mixing bowl, whisk together the almond flour, cocoa powder, salt, baking powder, and cayenne. Mix well.
3.Melt the chocolate chips, coconut oil, coconut sugar, and espresso powder in a saucepan over low heat, about 5 minutes. Remove the pan from the heat and stir in the eggs and vanilla. Mix in the flour mixture.
4.Pour the batter into the prepared pan and bake for 25 minutes, until the middle doesn’t jiggle when you shake the pan. Set the pan on a wire rack to cool completely. Cut the brownies into 20 squares. If desired, sift some powdered erythritol sweetener over the top as a garnish.
Quick Tip: Mexican brownies have a little kick from cayenne pepper. I highly recommend giving this exciting flavor combination a try. However, if you are simply not a fan of spiciness, leave out the cayenne pepper and enjoy the chocolate.
NUTRITION
Calories: 193
Fat: 15 g
Carbohydrates: 16 g
Sodium: 77 mg
Fiber: 2 g
Protein: 2 g
Sugar: 6 g
