We’re celebrating the launch of our very own locally roasted coffee with a delicious recipe! There are two things besides cake that we deeply love at Sweet Laurel, and these are coffee and chocolate. The two are a match made in heaven and things we never want to live without. This brownie joins the ranks of our brownie archive here on the blog, and I can honestly say it is one of my favorites! Enjoy!
Yield: 20 Brownies
Prep Time: 35 minutes
2 cups almond butter
1 1/4 cup 100% maple syrup
1/2 cup cacao
1 teaspoon baking soda
1 teaspoon pink salt
2 tablespoons freshly ground espresso
1 cup chocolate chips
1/2 cup maple syrup
1 tablespoons freshly ground espresso
Preheat oven to 350.
In a bowl, stir together the almond butter, maple syrup and eggs. Once evenly mixed, add the cacao, baking soda, salt and ground espresso. Stir well, a thick batter will be formed. Sprinkle half the chocolate chips and reserve the remaining chips for garnish.
To make espresso swirl, simmer maple syrup and espresso over stove on medium heat. When maple syrup is infused with coffee, remove from heat. Place the pan in a vertical orientation and dollop 1 tablespoon of mixture on top of brownies in 2-3 rows. Using a knife, start at one end, and drive knife through espresso dollops, zig-zagging through batter in a snake shape. Once you’ve gone through all the dollops, switch to horizontal orientation and repeat. You will see a lovely swirl through the batter.
Bake about 25 minutes, allow to cool and enjoy!