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.