Double Chocolate Espresso Fudge Brownies

• 5 tablespoons coconut oil melted
• 3 large eggs
• 3/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup cocoa powder
• 3/4 cup almond meal
• 3/4 cup chocolate chips or 1 dark chocolate bar chopped
• 3 tablespoons espresso powder or finely ground coffee, depending on preference
• 1 cup chopped walnuts finely, to put on top

1. Preheat oven to 350 degrees and place paper liners in 8 standard-sized muffin tins.
2. Place melted coconut oil in a large mixing bowl. Then stir in the egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine.
3. Lastly, add the almond meal, then fold in chocolate chips or chunks and ground coffee.
4. Scoop batter evenly into muffin tins until 3/4 full. Optional, add chopped walnuts to top of batter.
5. Bake for approximately 20 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch.
6. Remove from oven and let rest in the tin until cool. Enjoy!

coconut oil, eggs, coconut sugar, vanilla, baking powder, salt, cocoa powder, almond meal, chocolate chips, espresso powder, walnuts

Taken from www.yummly.com/recipe/Double-Chocolate-Espresso-Fudge-Brownies-1285494 (may not work)