DIRECTIONS:

BROWNIES

Step 1

Preheat oven to 350˚F. Line 8-inch square pan with enough parchment paper to overhang edges; set aside.

Step 2

Whisk together almond flour, cocoa, espresso, baking powder and salt; set aside.

Step 3

Stir together Allulose Granulated Sweetener and coconut oil. Stir in eggs, one a time; stir in vanilla. Fold in almond flour mixture until blended.

Step 4

Scrape into prepared pan; smooth top.

Step 55

Bake for 25 to 35 minutes or until a few moist crumbs still adhere to tester inserted in center. Let cool on rack. Cover and refrigerate until firm.

MASCARPONE FROSTING

Step 1

Meanwhile, using electric mixer, beat mascarpone, Allulose Granulated Sweetener and vanilla until light and fluffy. Stir in espresso until blended. In separate bowl, whip cream until stiff peaks form; fold into mascarpone mixture. Spread over brownies.

Step 2

Refrigerate for 1 to 2 hours or until frosting is firm.

Step 3

Lightly dust with cocoa powder before serving. Cut into squares.

Tip: Brownies can be frozen in an airtight container for up to 2 weeks.

Makes: 8 Servings