Instructions

1. Crack eggs and egg yolk into a small bowl; set aside.

2. Melt chopped chocolate or chocolate chips, along with the coconut oil and instant coffee granules. You can use a microwave (in 30 second intervals) or the double boiler method. Set aside to cool down a bit.

3. Preheat your oven to 350℉. Prepare an 8x8" baking dish by spraying with non-stick spray and then lining with one long strip of parchment paper. Fold the excess paper over the two sides - that way you can easily pull the whole pan of baked brownies out at once.

4. Mix coconut sugar and maple syrup (or honey) in a large bowl. Whisk the eggs and egg yolk into the mixture. Add the vanilla extract and almond butter and mix until combined. Gently fold in the cooled chocolate. Finally, stir in the coconut flour and salt.

5. Bake at 350℉ for 15-20 minutes or until toothpick inserted into the middle comes out with a few crumbs.

6. Place on a cooling rack and begin making your frosting. In a small bowl or saucepan, combine the powdered sugar, vanilla extract, and plant-based milk. Stir until totally smooth. Add in the almond butter. Heat the frosting over low heat (or in the microwave) until just warm to the touch.

7. Pour frosting over warm brownies, smoothing out with a small spatula or gently tilting the dish until the frosting has reached all of the brownie surface. Allow brownies to totally cool/set.

8. Run a butter knife along the two non parchment-lined edges. Lift the brownies up and out of the baking dish using the parchment paper. Slice into 12 or 16 bars, wiping your knife clean between each slice.

9. Store leftovers in an airtight container at room temperature.