I really needed a good brownie fix last week. I rummaged through my brownie favorites, saw what I had, and then created this delectable treat.

This brownies is fudgey, chewy, and just so delightful. I would make this again and again. Since it’s hot as all get up here in Austin and these brownies had to travel and sit out at a picnic, I decided to freeze them for the travel- good choice. If eating these in the summertime, I would highly recommend this as well.

Espresso Brownies

4 ounces bittersweet chocolate, chopped (plus more if you want chocolate chunks in there)
¼ cup coconut oil
2 teaspoons instant espresso
4 eggs
3/4 c sugar
1 tablespoon vanilla
¼ teaspoon salt
1/4 cup ground blanched almonds (almond flour)
1/4 cup ground walnuts,
2 Tablespoons cocoa powder
1/2 cup walnuts, chopped (optional)

Preheat oven to 350 and grease an 8×8 square pan.Melt chocolate in a saucepan over very low heat. Add oil and stir until dissolved.

Stir in ground espresso and remove from heat. Beat the eggs, sugar, salt, and vanilla in a bowl and add to the chocolate mixture. Whisk in almond flour, walnut flour, and cocoa powder. If adding chocolate chunks and walnuts, add now.

Bake at 350° for 23-25 minutes. Cool before serving, or freeze for an easy to travel treat.