I've made a batch of Tori Haschka's Flourless Espresso Brownies, which are a slow-carb treat, to sustain me through a lot of dance and three days of pub food. No added sugar: the sweetness is from banana and dates, with almonds and coconut instead of wheat flour. I used decaf coffee, because I'm leaving some for Paul and he doesn't tolerate too much caffeine these days. I've just tried that little piece on top there, and it is lovely. The perfect brownie texture, with a super-intense bitter chocolate flavour.
Have a lovely weekend!
2 comments:
very interesting brownie components! they sure look like they're supposed to look, so that's a good start. :)
Great recommendation, thank you for sharing!
Post a Comment