Almond Flour Brownies

Ingredients

• 1 cup Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 3/4 cup Coconut Sugar (or brown erythritol if sugar-free)
• 3.5 ounces Dark Chocolate (must be 85% chocolate for a strong chocolate flavor (100g))
• 1/4 cup Coconut Oil (or Melted Butter)
• 3 large Eggs (at room temperature)
• 2 tablespoons Maple Syrup (use sugar-free maple syrup if desired)
• 1 teaspoon Vanilla Extract
• 1/3 cup Dark Chocolate Chips

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper. Slightly oil with coconut oil. Set aside.

2. 2

   In a large mixing bowl, whisk the almond flour, cocoa powder, baking powder, sea salt, and coconut sugar. Set aside.

3. 3

   In another bowl, beat eggs, maple syrup, and vanilla. Set aside,

4. 4

   In a non-stick saucepan or microwave-safe bowl, melt coconut oil or butter with 85% dark chocolate - cut into pieces. Melt and stir on low-medium heat until fully melted and shiny.

5. 5

   Make a well in the center of the dry ingredients and add melted chocolate mixture and beaten egg mixture.

6. 6

   Stir until well combined and smooth.

7. 7

   Transfer the batter to the prepared pan, and spread it evenly. Sprinkle chocolate chips on top of the brownies if desired.

8. 8

   Bake for 20-25 minutes on the center rack, or until a toothpick inserted in the center comes out with a few moist crumbs. You know they are ready when the edges are dry, and the middle still looks moist and soft.

9. 9

   Cool down on a cooling rack and slice into 16 squares.

10. 10

    --- Storage ---

11. 11

    Store in the fridge for 3-4 days or freeze in an airtight container for up to 3 months. Thaw at room temperature the day before eating.