Mocha Brownies

OOOOh so good! Just a hint of coffee flavor to create a deep, dark chocolate bitter-sweet savory flavor. These goodies call for my Chocolate Chip Pistachio Ice Cream. Decadent, moist chocolate brownies with walnuts or almonds…easy-peasy to make! Drizzle with a thin layer of melted fudge topping and you have it made.

Mocha Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 slices 15 minutes
Cook Time
18-20 minutes
Servings Prep Time
10 slices 15 minutes
Cook Time
18-20 minutes
Mocha Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 slices 15 minutes
Cook Time
18-20 minutes
Servings Prep Time
10 slices 15 minutes
Cook Time
18-20 minutes
Ingredients
Moca Brownies
  • 3/4 cup almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp dried coffee optional, up to you!
  • 6 oz dairy, soy & gluten free chocolate chips
  • 1/2 cup coconut oil melted
  • 1 tsp homemade vanilla or store bought
  • 1/2 cup 100% maple syrup
  • 7 pitted dates
  • 1 cup chopped walnuts or almonds Optional
Fudge Topping
  • 1/2 cup dairy, soy & gluten free chocolate chips for fudge topping
  • 1 tsp homemade vanilla or store bought
  • 2-3 Tbsp coconut cream milk for fudge topping
Servings: slices
Units:
Instructions
Moca Brownies
  1. Heat the oven to 375 and oil a 8 X 8 baking dish! Get out the food processor or your blender!
  2. In the food processor or blender place the eggs, oil, vanilla, maple syrup and dates. Beat it until it is smooth and dates are pretty much beat to a pulp.
  3. Remove from the processor or blender and set aside. Clean the processor or blender with a good rinse.
  4. Place the almond flour, baking soda, salt into the processor or blender and pulse for a few seconds to mix well.
  5. Pour in the 6 oz of chocolate chips. Pulse until well blended like course sand.
  6. Pour in the liquid mixture of the eggs , oil, dates and vanilla. Pulse really well until smooth.
  7. Stir in the nuts and pour into your oiled baking dish.
  8. Cook for 14-18 minutes. It will feel soft in the center. Check with a tooth pick but don't over cook. Let sit for at least 1 hours before cutting.
Fudge Topping
  1. Place the 1/2 cup of dairy, soy and gluten free chocolate chips in a bowl.
  2. Nest it in another bowl of HOT water. Stir until the chips melt. Add the vanilla.
  3. Shake the coconut milk before measuring. Add a Tbsp at a time of coconut cream milk and stir. If too thick add a little more coconut cream milk.
  4. Optional: ice the brownies or use as a topping on individual servings.
Recipe Notes

The Fudge topping can be used over your favorite ice cream!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
loading...