What does a good start of the day mean to you? It’s a perfect cup of coffee, isn’t it? or the tea lovers would say a perfect cup of tea! What if we accompany it with a yummy Sugar-free Espresso Walnut Brownie? Healthy treat!!
Here’s the Recipe for Espresso Walnut Brownie by Mark from MoreFlavour. This is a guest post. Scroll down to know more about Mark.
Is there anything better than a good cup of coffee? Well, maybe one thing. In fact, just about the only thing that could be better is good coffee accompanied by a delicious coffee dessert. I love having a snack around for when my friends come over for coffee or something I can pack up for a picnic or day at the beach. You might be like me or you could belooking for some ideas to add a little excitement to your coffee breaks. Maybe brighten your day a bit. Well, look no further.
I’m a sucker for brownies. There’s just something about the texture, the taste, which utterly overwhelms my senses and leaves me defenseless. Now I’m certain, most of you can relate and that’s why I just need to share this delicious espresso walnut brownie recipe. It’s easy, it’s quick and it is utterly delicious. Basically, it is the perfect partner for your perfect cup of coffee. It has the perfect mix of textures and flavors and did I mention that it was quick?
How to Make Espresso Walnut Brownie
Now did you know that brownies get better with age? So try to make them a day ahead. Allow them to cool completely in the pan. They tend to be quite soft when they’re still hot and can break apart easily. They also keep a long time (if you are able to resist them). You can store them in your fridge for at least two weeks and it will keep in your freezer for at least 2 months.
- 1 ½ cups raw walnuts, divided
- 1 cup raw unsalted almonds, roughly chopped
- 2 – 3 cups (depending on size)DegletNour or Medjool dates, pitted
- ¾ cup raw cacao, but if you don’t have it then use regular cocoa powder
- 1-2 tsp espresso powder or finely ground coffee (if you prefer)
- just a pinch of sea salt
- Place 1 cup almonds and 1 cup walnuts in your food processor, process until finely ground
- Add the cocoa powder (or cacao), espresso powder (or finely ground coffee) and the sea salt to the food processor, pulse to combine
- Transfer to bowl and set aside for now
- Now place the dates in your food processor, process until only small bits remain.
- Remove from food processor and set aside.
- Add the nut/cocoa/coffee mixture back into the food processor and, while you’re busy processing, drop small handfuls of the date pieces into the food processor spout.
- Process until the mixture has a dough consistency, add more dates if the mixture doesn’t hold together when you squeeze it in your hands.
- Line a cake pan (or loaf pan) with parchment
- Add the brownie mixture to the cake pan and sprinkle the remaining 1/2 cup roughly chopped walnuts on the surface.
- Combine and evenly distribute the nuts in the mixture
- Press down with your hands until flat and firm
- Place cake pan in freezer or fridge to chill
- Cut into desired number of portions
- Store in an airtight container to keep fresh.
Who is Mark?
When Mark isn’t out cross-country running, cycling or hiking over the weekends he works at MoreFlavour where they are passionate about good coffee and coffee products. Their mission is to try to help individuals and organizations discover great coffee and their preferred way of enjoying it.
Do not forget to write on the comments below if you have made these brownies at home. We would love to hear from you.
— Images and Guest Post by Mark