Mocha Brownies

Closeup homemade brownie served with chocolate fudge on white plate over wooden table with blur background. Sweet dessert.

Makes 8-10 servings 

Ingredients

2 eggs (flaxseed or egg replacer)

25g (¼ cup) coconut

1 tsp baking powder

pinch of sea salt

pinch of

35g (⅓ cup) raw cacao powder

120ml (½ cup) hulled tahini or almond butter

60ml (¼ cup) maple or rice malt syrup

120ml (½ cup) Califia Farm XX Espresso

2 tbsp chia seeds

40g (⅓ cup) dark chocolate (70-85%), chopped

How to prepare

Preheat the oven to 160 degrees Celsius. Using the baking paper, line a baking pan. In a large mixing basin, whisk together the eggs. Add the flour, baking powder, sea salt, cinnamon, and raw cacao powder after whisking. To blend, stir everything together.

Combine the tahini, maple, or rice malt syrup, Califia Farms Cold Brew XX Espresso, and chia seeds in a blender or food processor. Mix until everything is well blended. Chop the dark and add it to the mix.

Fill the prepared baking tray halfway with the mixture. Preheat the oven to 250°F and bake for 25–30 minutes. Insert a skewer into the brownie to see whether it’s done. The brownie is ready when it comes out clean.

Allow the pan to cool slightly after removing it from the oven. Serve warm with a dollop of Greek yogurt or a sprinkling of ice cream.

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