Wow, it is so quiet in my house right now. Freaky. This almost never happens. My husband, kids, and I are pretty much attached at the hip. We’re obsessed with each other, for better or worse. I can’t stand to be parted from them for very long. Of course, if you offered me a nice paid-for vacation with my sweetie, just the two of us, say for like a week in Bermuda, I would JUMP at the chance. In fact, forget Bermuda, it could be an hour drive from my house, and I’d be thrilled. But then I would come running right back, wanting to spend every second of the day with the munchkins. Even when they drive me up the wall. That’s me.
But right now Andy is out with the two younger ones and Zoe B is upstairs in her room reading. ‘Cuz she’s OBSESSED with reading. Like a lot. I joke that she’s read more in her 10 years than I have in my 35. Only it’s really true. Really.
So while it’s all quiet in here I whipped up another batch of these crazy good coffee brownies. Partly so I could eat a few tablespoons of the batter (that’s my favorite part), but mainly because I won’t post a baked good recipe unless I’ve made it more than once. Did I ever tell you that? You probably figured.
These coffee brownies are based on a brownie from my upcoming book, Paleo Chocolate Lovers. I just tweaked the recipe a bit to make them coffee flavored. As always in my recipes these brownies are REALLY light on the sugar (honey in this case) because I use a small amount of (uber concentrated) liquid stevia. They rock. Hope you agree.
Coffee Gluten Free Brownies
1 cup almond butter (another nut/seed butter would also work)
1/2 cup strong brewed fair trade decaf coffee
1/4 cup honey
1/4 cup coconut flour, sifted to remove lumps
3 tablespoons cocoa powder
3 tablespoons ground fair trade decaf coffee (same brand as above)
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon liquid vanilla stevia
- Preheat the oven to 325 F.
- You can mix the dry ingredients in one bowl and the wet ingredients in another bowl, then combine the two, but honestly I don’t do that with these. I just add all of the ingredients to one bowl in the order listed above.
- Combine well with an electric mixer and add to a greased 8 x 8 inch glass baking dish.
- Bake for about 25 minutes.
Note: I like them best cold from the fridge.