Splendour Sea Salt Brownies

These Brownies are sure to please your loved ones across the board. Having a good brownie mix you can change up with a few add-ins or swaps makes it one of the most versatile chocolate-based recipes out there. Have fun with it!

 I chose the Morning Splendour Light Roast due to the citrus notes that always compliment chocolate the best.  Its Dark chocolate taste blends in with the rich chocolate in this recipe to make sure you are getting as much chocolate flavor on your palate as possible. I added coconut oil and coconut flakes to brighten up the flavor as well as giving it great moist texture. The pink Himalayan Sea salt on top is utterly amazing and you won’t regret it! 

Sea salt with coffee and chocolate? 

Perfect match. 

Any of the Misty Tree Coffees will work in this recipe, just depends on the mood you are in.  The Aurora Decaf is great to make it caffeine-free!

Splendour Sea Salt Brownies

Prep time: 30 mins

Bake time: 20 mins

Serving size: 15 (pan size depending)

Ingredients:

For the Brownie Batter:

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsalted butter
• 1/2 cup coconut oil
• 1 cup strong brewed Misty Tree Coffee Company: Morning Splendour Coffee
• Morning Splendour is a light roast; I like to make it strong for baking.
• It gives a nice citrus note to compliment the chocolate in this recipe
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• chocolate chips or nuts (optional)

For the Glaze:

• 1/2 cup unsalted butter
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup almond milk
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Coarse pink Himalayan Sea salt (per your judgement) (optional)
• coconut flakes (per your judgment) (optional)
• pecans or nuts (optional)

Let's make it!

1. Gather all your ingredients.
2. Preheat oven to 400 degrees Fahrenheit
3. Olive Oil spray or grease a 13x8 glass baking dish or any dish of your choosing. You can make them thinner with a larger pan or thicker with a smaller one. Bake time will differ.
4. In your large mixing bowl (you can use your standing mixer if you would like) Whisk together flour and sugar.
5. In a saucepan over medium heat, you will combine the butter, coconut oil, coffee, and cocoa powder. Stir Constantly until heated to a boil. (be careful here, it could boil over) .
6. Pour your coffee-chocolate mixture over the flour and sugar.
7. Add in the buttermilk, eggs, baking soda, and vanilla. Mix well with a mixer or spoon.
8. Pour your brownie batter into your baking dish.
9. Bake approximately for 20 minutes, or until the toothpick comes out clean.

For the Glaze:

While the Brownie is baking.

• In a saucepan over medium heat, combine butter, cocoa powder, and almond milk.
• Stir until heated to a boil.
• Stir in powdered sugar and vanilla until smooth.
• Add in coconut flakes to glaze.
• Pour the warm glaze over the brownies once they come out of the oven.
• Top your brownies with sea salt and any other toppings you desire.

Let your brownies cool to let the glaze set up and enjoy!