Dark Cherry Espresso Brownies
Servings: 1 9x13 Pan
Calories: 4964kcal
Ingredients
- Coconut oil for greasing the pan
- 10 ounces frozen dark cherries
- ½ cup honey
- 1 tablespoon vanilla extract
- 3 rounded tablespoons dark roast instant coffee
- 1/3 cup cocoa powder
- 2 cups raw almond butter
- 3 large eggs lightly beaten
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup dark chocolate 70% or higher, roughly chopped
- 2 tablespoons cherry or berry jam preferably sweetened
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch baking dish with oil.
- In a saucepan over medium heat, add the cherries, honey, vanilla, coffee, and cocoa powder. Bring to a low boil and simmer for 10 minutes until thickened. Remove from heat and let cool to room temperature. Transfer to a blender and blend until smooth.
- In a large bowl, beat together the almond butter, eggs, baking soda, and baking powder. Add the cherry mixture to the almond butter mixture and beat to combine. Gently fold in the chopped chocolate. Spread the batter (it will be thick) into the oiled baking dish.
- Bake 15-20 minutes or until the center is cooked through. Cool completely, then top with a thin layer of cherry or berry jam.
Nutrition
Calories: 4964kcal | Carbohydrates: 389g | Protein: 141g | Fat: 350g | Saturated Fat: 59g | Cholesterol: 494mg | Sodium: 1372mg | Potassium: 6323mg | Fiber: 82g | Sugar: 251g | Vitamin A: 945IU | Vitamin C: 24.3mg | Calcium: 2075mg | Iron: 41.3mg