A smooth, rich brownie dotted with walnuts.
140g Coconut Sugar
25g Malted Barley Syrup
1g Freeze Dried Coffee
35g AP Flour
35g Rye Flour
3g Baking Powder
4g Kosher Salt
15g Cocoa Rouge
120g Guittard 72% Coconut Sugar Dark Chocolate
Total Weight: 747.8g
Net Carbs per Gram: 2.1
Serving Size: 15
Net Carbs per Serving: 31.5
Melt the butter and 70% coconut sugar dark chocolate together. Whisk in the coconut sugar, and malted barley syrup.
Whisk in the eggs, vanilla, water, and freeze-dried coffee. Add the sifted dry ingredients along with the roasted walnuts.
Stir until well combined. Pour into parchment lined and greased 1/8 sheet pan.
Bake at 350°F until inserted knife comes out clean. Approx. 25-30 minutes.