Gluten Free Espresso Paleo Chocolate Brownies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour (or potato starch for lighter brownies)
• 1/3 cup pure unsweetened cocoa powder
• 2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 large eggs (or flax seed egg substitute)
• 2 Tablespoons coconut, grape seed, or olive oil
• 1 cup almond milk of choice
• 1/4 cup pure maple syrup
For the Optional Glaze:
• 2 Tablespoons maple syrup, for topping (optional)
• 4 teaspoons unsweetened pure cocoa powder
• Sliced almonds, for topping

Instructions:

1. Preheat oven to 350°F. Oil a 9 x 9-inch pan or 12-cup muffin pan; and set aside.
2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, espresso powder, baking soda, and baking powder.
3. In a separate bowl, whisk together the eggs, oil, milk and maple syrup.
4. Create a well in the center of the dry mixture and add the wet mixture. Stir until thoroughly combined and smooth.
5. Scoop into the prepared pan and distribute the batter evenly.
6. Bake on the center shelf of your oven for about 20 - 25 minutes for a 9 x 9-inch pan and 15 - 20 minutes for a muffin pan.
7. While the brownies are baking, whisk together the maple syrup and cocoa powder for the topping and set aside.
8. Remove brownies form oven and allow to cool on a wire rack.
9. Once cool, spread the maple-cocoa topping on top and sprinkle with sliced almonds.

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