Blueberry Espresso Brownies

Yea so once again I want to thank each and every one of you awesome fans for always sticking by my side whether I am posting recipes daily, weekly, or monthly or not.  My life has been a whirlwind of events that are totally consuming all my time but I am trying my best to get on here and keep giving you new content. Don’t worry though, when I hit a lull in my hectic schedule I will post some awesome recipes for you all.  I happened to be at home today with a friend and decided it was time to experiment.  Well this experiment will honestly make your day, week, month, and maybe even year.  The flavor combination in this with the subtle after taste of coffee just leaves you wanting more.  I apologize in advance for causing you to over eat once you make these.  Enjoy.

4.3 from 6 reviews
Blueberry Espresso Brownies
Prep time
Cook time
Total time
Serves: 12
  1. Preheat your oven to 325 Degrees F
  2. Place coconut cream concentrate (coconut butter), eggs, honey, cocoa powder, cinnamon, coffee, vanilla, baking soda, and sea salt together in a mixing bowl
  3. Use your hand mixer or stand mixer to mix all your ingredients until well blended
  4. Once ready, fold in your blueberries by hand so you don't crush them all
  5. Pour your batter into a greased 9x13 baking dish (grease with coconut oil) or into greased individual mini muffin pans like I did
  6. Place in the oven and bake for approximately 30 minutes. At about 25 minutes, do the toothpick test and judge how much longer you need
  7. Remove from oven, let cool
  8. Once cool, use some melted Coconut Cream Concentrate and drizzle all over your brownies
  9. Cut and Enjoy

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  1. I love all your recipes but I can’t use honey because I cook for a diabetic. I use Just LIke Sugar. Im not sure if I can replace honey with it because honey is liquid. I have Yacon syrup too but I don’t know about using that as a replacement either. Any suggestions?

    1. How do you get the coconut cream to actually melt? I tried small pan on stove top but it turned toasted almost instantly even on low heat. I tried the microwave but it wouldn’t stay melted more than a few second.

  2. Hey! This is my 1st comment here so I just wante to give
    a quick shout out and tell yyou I really enjoy reading your blog posts.

    Can you recommend any other blogs/websites/forums that go over tthe same topics?

    Thanks a lot!

  3. These were incredible! I made my own coconut cream by putting 4 cups of unsweetened coconut flakes in my food processor for 20 min. I am currently 3 weeks into the Lurong Paleo Challenge & it was awesome to have what tasted like a “sinful” treat! I shared the recipe with the others members of my box. Thanks so much!

  4. I’m allergic to nuts and seeds (I can tolerate coconut, hemp and flaxseed) Any ideas to what I Can use instead of the pecans? I really want to try these brownies, they lok amazing!! :)

  5. My problem with making recipes like this is that there are 18 brownies and I can only convince myself to eat one at a time :(

    How the hell am I supposed to get through all 18 before they go off without feeling like a glutton!

  6. Just found your site and made these last night for the family and they loved them. Kids were hungry for more. I was wondering if you have the nutritional information for them as prepared?


  7. Thanks for this recipe, it’s awesome! I do have a question how should I store these? Can they be left out or fridge? Thanks!

  8. Made these tonight. But used fresh Strawberries instead of Blueberries. And didnt use ground coffee. They were amazing.

  9. Made this today. Added 1tbsp coconut flour as the batter seemed a little runny. Made it in mini muffin pan. They are delicious!

  10. Omg. These look fantastic! Where do you prefer to get your coffee from and What brand of coconut cream concentrate do you use?

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