Mocha Almond Brownies (Gluten-Free!)

When I look at the light in these pictures, that bright white glow to the right of the photos, I see my little Alyssa, picking up the bounce board I use to reflect subtle highlights from the sun across the recipes I’ve just arranged. She’s standing with one arm in a sling (having recently broken her collarbone), and without asking, knows what to do. How to tilt the board so the light hits just right.

These little glimpses of generous awareness make a long day worth it. I wish only I could go back to that moment, drop the camera, and grab her in my arms. I squeeze her tight and say, “you beautiful, beautiful, beautiful thing. Thank you.”

Instead, I just sit and marvel at the pictures for a moment longer than I would have before. Just look at that light. And realize exactly where it came from.


Mocha Almond Brownies


For the brownies:
1/4 c. Butter
3 eggs
3/4 Almond flour
1/2 cup brown sugar
2/3 c. Cocoa powder
1 teaspoon instant coffee grounds
1 tablespoon vanilla
3/4 teaspoon baking powder
Pinch salt

For the frosting:
3 1/2 c. Powdered sugar
1/4 c. Butter
1/4 c. Cocoa powder
just enough milk to make a whippy, spreadable frosting


Preheat oven to 350 degrees. In a bowl, beat all brownie ingredients together in a stand mixer until smooth. Spread into a 9x11" baking dish. Bake for 18-22 minutes, or just until the center of the brownies spring back when touched lightly with your finger. Cool completely before frosting.

To prepare frosting, whip everything in stand mixer until fantastically fluffy. Spread over cooled brownies. Share with someone you love.