June 1, 2020




Espresso Chocolate Chip Brownies

gluten free, grain free

~ Recipe Created by Guest Baker, Ben Wilson ~

Y’all. I am beyond proud of Ben’s amazing creation in the kitchen!!!! Like are you serious…do you see these beautiful brownies?! He’s a beast at cooking but this was his first run in the baking scene and I’d say he absolutely dominated. These brownies are some of the best I’ve ever had and I’d feel the same even if he wasn’t so cute ;) If you want to see the entire process of this creation (AKA Balanced Ben Living Ep. 1), you can watch it here

Make sure to give him lots of love!! You can comment on YouTube or here on this website and I know he’d love to hear what you think if you try them out!



  • 3/4 cup coconut flour

  • 1 cup coconut sugar

  • 1/4 cup cocoa powder

  • 2 Tbsp espresso powder

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 6 Tbsp butter (3/4 stick)

  • 3/4 cup milk (we used 2% but dairy-free or skim can be substituted)

  • 2 eggs

  • 2 Tbsp maple syrup

  • 1/2 tsp tahini (can omit…but I had to stay authentic to the baker :))

  • 1/4 tsp vanilla extract

  • 1 cup chocolate chips

  1. Preheat oven to 350 degrees

  2. Melt butter and set aside

  3. Combine flour, sugar, cocoa powder, espresso powder, salt, baking powder, and baking soda in a large bowl

  4. Combine cooled butter, eggs, maple syrup, tahini, and vanilla in a small bowl

  5. Add wet mixture to dry mixture and use a mixer or spatula to combine

  6. Slowly mix in milk until fully combined

  7. Stir in chocolate chips

  8. Line a pan with foil and lightly spray it with cooking spray

  9. Pour batter into pan and bake in oven for 45-50 minutes

  10. Let cool completely (very important) before cutting


Espresso Chocolate Chip Brownies

I hope you enjoy this recipe!


More Recipes You Might Enjoy:

Black Bean Brownies

Whole Wheat Avocado Brownies

No Bake, Almond Joy Brownie Fudge

In Christ Alone my hope is found

Keep in touch