I MUST ADMIT, THIS RECIPE IS NOT COMPLETELY MINE...BUT LIKE ALL OTHER RECIPES I HAD TO PUT MY OWN TWIST ON IT. I MADE THESE FOR MYSELF AND THE REST OF THE 555 FITNESS CREW TO FUEL US UP BEFORE THE GoRuck 9/11 MEMORIAL CHALLENGE. THE ORIGINAL RECIPE WAS FOR FLOURLESS MOCHA BACON BROWNIES BUT I DECIDED TO ADD SOME CHILE POWDER TO SPICE IT UP A LITTLE AND THEN MADE THEM INTO BARS WITH ALMOND BUTTER TO ADD SOME MOISTNESS TO THEM. COFFEE, BACON, DARK CHOCOLATE AND ALMOND BUTTER.....WHAT MORE DO YOU WANT?!
FLOURLESS MOCHA BACON BROWNIE BARS WITH ALMOND BUTTER
4 OZ. DARK CHOCOLATE
1/2 CUP COCONUT OIL, melted and cooled*
1/2 CUP PURE MAPLE SYRUP
1/2 CUP UNSWEETENED COCOA POWDER
2 TBSP. STRONG COFFEE
2 TBSP. COFFEE GRINDS
1 TBSP. CHILE POWDER, Ancho chile is great for this
3 TBSP. ALMOND BUTTER, you can substitute peanut butter
3 SLICES OF BACON, cooked and chopped
Preheat oven to 375 degrees.
In a medium-sized mixing bowl, combine the melted dark chocolate, butter or oil (or fat), pure maple syrup, and eggs. Slowly sift the cocoa powder and chile powder over the wet ingredients, whisking it evenly. Add the strong coffee and the coffee grinds and stir until well combined.
Line a 9x9 inch square pan with parchment paper and fill the pan with the brownie batter. Top the batter with the chopped bacon pieces and bake for approximately 25 minutes, or until a toothpick in the center comes out clean.
Let cool and then cut the brownie "sheet" in half. Spread the almond butter evenly across the top of one and then place the other half on top. Cut into bars. Devour
The original recipe can be found here