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Flourless Mocha Brownies

yield: 1 (8-inch) square pan


  • 4 oz. dark chocolate* melted and cooled (*I used unsweetened chocolate, but if you don't have any sugar restrictions, I highly suggest using a chocolate that's 55% cocoa)
  • 1/2 cup coconut oil melted into liquid form and cooled
  • 1/2 cup pure maple syrup
  • 3 eggs at room temperature
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons strong coffee at room temperature
  • 1 tablespoon espresso powder


  • Preheat the oven to 375 (F).
  • In a medium bowl, combine 4 oz. dark chocolate, 1/2 cup coconut oil, 1/2 cup maple syrup, and 3 eggs until well incorporated.
  • Slowly sift 1/2 cup plus 2 tablespoons cocoa powder over the wet ingredients (from the second step), whisking it evenly until combined. Add 2 tablespoons strong coffee and 1 tablespoon espresso powder, using a rubber spatula to stir until well combined.
  • Line your baking pan with parchment paper and spray with cooking spray. Fill the pan with the brownie batter (from the third step). Bake for 30 minutes, or until a toothpick in the center comes out completely clean. Let rest on a cooling rack for 10 minutes, before cutting into squares for serving.


(Adapted from Practical Paleo)