Gluten-Free Espresso Sea Salt Brownies
  • 3/4cup coconut oil (measured while solid)
  • 3 eggs
  • 3/4cup Pamela’s Gluten Free Baking Mix
  • 4-5oz Enjoy Life Chocolate Chunks
  • 1/2tsp vanilla
  • 1cup coconut palm sugar
  • 1/2tsp salt
  • 1 1/2tbsp espresso
  • smoked sea salt
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.