Espresso Fudge Brownies

• 1 cup Dark Chocolate Chips
• 1/4 cups Spectrum Shortening
• 1- 1/2 teaspoon Decaf Finely Ground Espresso Beans
• 4 whole Eggs
• 1 cup Palm Sugar
• 1 Tablespoon Vanilla Extract
• 1/4 teaspoons Celtic Sea Salt
• 1/2 cups Blanched Almond Flour
• 2 Tablespoons Coconut Flour

1. Melt chocolate in a saucepan over very low heat.
2. Add shortening and stir until completely dissolved.
3. Stir in ground espresso and remove from heat.
4. Blend in eggs, palm sugar, vanilla and salt to the mixture in the pan using a handheld mixer.
5. Blend in almond flour and coconut flour.
6. Pour into a greased 8x8 inch baking dish.
7. Bake at 350 degrees for 25-30 minutes.
8. Remove from the oven and cool for 1 hour.
9. Serve.

chocolate chips, spectrum shortening, beans, eggs, sugar, vanilla, salt, blanched almond flour, coconut flour

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/espresso-fudge-brownies/ (may not work)