Delicious fudgy chocolate brownies with a hint of coffee and a swirl of unctuous almond nut butter. Whilst you couldn’t call these coffee brownies good for you, the ingredients used are healthier than your average brownie.
There’s no doubt about it, brownies are never going to be super healthy. However, as regular readers will know, they are one of my favourite bakes so I do like to make an attempt to up their nutritional value.
These coffee brownies with almond nut butter are similar to my winning healthier brownies with cashew nut butter. They are simple to make and are just as fudgy and delicious as you’d expect a good brownie to be.
Coffee & Almond Butter
Some time ago I saw a post over at Food to Glow for espresso nut butter. For some reason this mix has been mulling in the back of my mind ever since. Finally, it popped to the fore and inspired me to make these coffee brownies with almond nut butter.
If you need a bit of a wake up to your afternoon, the combination of coffee and cocoa should do the trick. But don’t worry, there’s not nearly enough of either to stop you from sleeping later on. Well, not unless you eat the lot in one sitting. The coffee flavour complements and reinforces the chocolate without overpowering it and marries delightfully with the unctuous almond butter.
We Should Cocoa
Every month I run a blog link-up for anything made with chocolate. On the first of the following month I publish a post with a picture and link to all the wondrous recipes that have been shared.
We Should Cocoa has been running for nearly seven years now and there is a wealth of chocolate recipes to be found in its archives. If you’d like to join in, instructions and a link to the current month can be found on the We Should Cocoa page.
A Healthier Bake
These coffee brownies with almond nut butter may still be hugely calorific, but I’ve substituted the classic “heart attack” components for some healthier ingredients. I used coconut oil and almond butter rather than dairy butter, 85% dark chocolate rather than 70% and coconut sugar rather than refined sugar.
Sprouted flour is said to be easier on the human digestive system than conventional flours. It’s also meant to increase the nutritional value with more B vitamins, vitamin C, folate, fiber, and essential amino acids. What could I do? I just had to replace regular flour with sprouted flour.
Other Healthy Bakes You Might Like
- Almond squash cake (gluten-free)
- Breakfast banana bread
- Carrot cake (vegan)
- Chia seed muffins (vegan)
- Coconut chocolate chip cookies (dairy-free)
- Peanut butter banana muffins (vegan)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these healthier coffee brownies, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more coffee recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Coffee Brownies with Almond Nut Butter. PIN IT.
Coffee Brownies with Almond Nut Butter – The Recipe
Coffee Brownies with Almond Nut Butter
Ingredients
- 80 g coconut oil
- 2 heaped tbsp almond nut butter
- 2 heaped tsp instant coffee
- 150 g dark chocolate (I used 85%)
- 200 g coconut sugar (you can substitute rapadura or unrefined light brown sugar)
- 4 medium eggs
- 60 g sprouted wheat flour (you can substitute kamut, freekah, spelt or wholemeal flour)
- ¼ tsp bicarbonate of soda
- ½ tsp cream of tarter
Instructions
- Melt the coconut oil, 1 tbsp of the almond butter, coffee and chocolate together in a large pan over a gentle heat.
- Turn of the heat and stir in the coconut sugar.
- Beat in the eggs one by one.
- Sift in the dry ingredients and stir until just combined.
- Scrape into a 20cm sq. silicone mould or lined tin.
- Spoon in the remaining nut butter and using a knife swirl amongst the batter to create a marbled effect.
- Bake in the middle of the oven at 180℃ (350℉, Gas 4) for 20 to 25 minutes or until almost firm on top, but with a slight wobble. Allow to cool, then cut into 12 pieces.
Notes
Nutrition
Sharing
These coffee brownies with almond nut butter form my entry to this month’s We Should Cocoa.
I’m also sharing these unctuous delights with Love Cake at Jibber Jabber UK as the theme is brownies this month.
They also go to Bake of the Week with Casa Costello and Mummy Mishaps. And lastly, Cook Once Eat Twice with Searching for Spice
They sound delicious and the swirl on top is very attractive
Thanks Kat. It’s not often you can say a brownie looks attractive and coming from you I take that as a real compliment.
You got me at coffee brownies! These look amazing! Thanks for sharing!
Thanks Jhuls. There is something very enticing about coffee and chocolate 🙂
What clever substitutions you have made. You could almost have a slice feeling completely guilt free (actually I always do!)
Haha, thanks Ness. I don’t feel guilty either. Why ruin the moment?
Totally irresistible brownies! Fantastic flavours. I have tried cashew butter before, but not sure if I ever bought almond butter. I’ve seen it in the health food shops. Must get a jar.
Thanks Galina. Almond butter is lush, though these brownies would work well with any nut butter I reckon.
Coffee and chocolate sound simply perfect. I’m intrigued by almond butter swirl as being a huge peanut butter fan (eating it out of the jar with the spoon kind of fan) I never ventured into the world of other nut butters. Perhaps it would be a time to give them a chance. 🙂
Oh yes Jo, you must try some of the others. Cashew nut and almond are my favourites. Although peanut butter is very good too 🙂
mmmmm your borings look so delicious. I like how you have made a healthier version, because as much as I adore brownies, they are packed full of so much sugar! I always add less than most recipes state, as it is obscene!
Thank you for linking to #BakeoftheWeek x
I didn’t mean borings!!! I meant brownies! sorry for the typo x
Hahaha, I could really take offence at that 😉
Yes, the sugar content of your average brownie is outrageous. This recipe uses less sugar as well as a less refined form of sugar. They’re still delicious.
Now THEY look DELICIOUS! loving all the substitutions…… they do almost sound healthy!
Well yes, almost ….. It makes me feel a bit better about over indulging 😉
A healthier brownie recipe…I love that you used sprouted flour here.
Thanks Angie. Flour seems to be getting more and more exciting.
These look amazing! The swirl looks like gold.
Thanks Claire. It looked even better before I cut it all up.
I am a bit of a traditionalist when it comes to brownies but these do sound like I should try them!
Well, I can understand why Heidi. Traditional brownies are so good. But these aren’t bad either 😉
Love the idea of coffee brownies! These look delicious!
Thanks Bethany. Coffee definitely adds a little pick-me-up.
These look fantastic! I love healthier brownies like this so much, and the touch of coffee is always welcome. I’m glad to see you put your sprouted flour to good use.
Thanks Kellie and thank you for the inspiration. One day I will get around to making some coffee nut butter.
I can never resist brownies! I think these look great with the swirl of almond nut butter in them and I’m sure they taste delicious. I also love the fact that with the coffee in too they’d be great at giving that little pick-me-up I usually feel I need at this time of day! Thank you so much for sharing with #CookOnceEatTwice
Thanks Corina. Apologies for the delay in replying, I just found your comment in my spam folder. I need to remember to look more often!
These look and sound gorgeous and while as you say calorific, they are healthier ingredients than many of the processed sweet treats out there, so a good way of treating yourself without being tooooo naughty!
Well that’s how I figure it Kavey. Given that I have a sweet tooth and will be tempted by something I shouldn’t, it’s definitely better to have a homemade treat.