Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies
Coffee Shop Quadruple Chocolate Espresso Brownies
My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!
Servings: 25 servings
Calories: 118.95kcal
Ingredients
- 4 oz unsweetened chocolate chopped
- 3/4 cup sugar free chocolate chips
- 1/2 cup butter cut into quarters
- 1/4 cup cocoa powder
- 1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
- 1 serving Chocolate Keto Chow (or Mocha Keto Chow) (or 1 scoop)
- 1/2 cup finely ground blanched almond flour
- 3 large eggs
- 1 cup granulated allulose
- 2 tsp vanilla extract
- 1/2 tsp salt
- powdered Swerve for dusting finished brownies
Instructions
- Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
- In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
- Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
- Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
- Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
- Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.
Notes
If you don't like espresso, cut it out of the recipe.
Variations:
Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.
Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.Nutrition Facts
Coffee Shop Quadruple Chocolate Espresso Brownies
Serving Size
38 grams
Amount per Serving
Calories
118.95
% Daily Value*
Fat
10.34
g
16
%
Saturated Fat
5.57
g
35
%
Trans Fat
0.15
g
Polyunsaturated Fat
0.22
g
Monounsaturated Fat
1.31
g
Cholesterol
32.86
mg
11
%
Sodium
91.02
mg
4
%
Potassium
180.28
mg
5
%
Carbohydrates
16.3
g
5
%
Fiber
3.61
g
15
%
Sugar
9.56
g
11
%
Sugar Alcohol
11.13
g
Net Carbs
1.56
g
Protein
3.67
g
7
%
Vitamin A
184.65
IU
4
%
Vitamin C
5.47
mg
7
%
Calcium
37.71
mg
4
%
Iron
1.72
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 38grams | Calories: 118.95kcal | Carbohydrates: 16.3g | Protein: 3.67g | Fat: 10.34g | Saturated Fat: 5.57g | Polyunsaturated Fat: 0.22g | Monounsaturated Fat: 1.31g | Trans Fat: 0.15g | Cholesterol: 32.86mg | Sodium: 91.02mg | Potassium: 180.28mg | Fiber: 3.61g | Sugar: 9.56g | Vitamin A: 184.65IU | Vitamin C: 5.47mg | Calcium: 37.71mg | Iron: 1.72mg | Sugar Alcohol: 11.13g | Net Carbs: 1.56g
Photos by Sarah DeYoung Photography
