Chocolate espresso brownies

Please note that I used a Thermomix for this recipe but if you don’t have one, the recipe can very easily be made with general kitchen appliances!

Chocolate Espresso Brownies (5)


  • 160g dark chocolate (I used 70% lindt), roughly chopped
  • 40g coconut flour
  • 60g coconut oil
  • 4 free range eggs
  • 1 1/2t finely ground organic coffee beans
  • 80g Rapadura sugar or coconut sugar. (You could experiment with dates or rice malt syrup)
  • 1 tsp powdered super greens (optional for an added nutritional boost)
  • 1 tsp vanilla powder or extract
  • pinch of Himalayan or Celtic sea salt


  1. Weigh in your Thermomix bowl the chocolate and  coconut oil then cook for roughly 3 minutes at 50C, speed 2
  2. Add all remaining ingredients and mix for 5 seconds on speed 5. Scrape down sides of bowl and re-mix if required.
  3. Grease a square baking dish with coconut oil and pour the mixture in
  4. Bake at 180C for about 25 minutes, or until a knife inserted in the centre comes out clean. Be careful not to overcook.
  5. Allow them to cool before removing from the baking dish and cutting into desired size.


Chocolate Espresso Brownies7

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