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Prep Time 10 minutes
Cook Time 24 minutes

Ingredients

In one bowl

  • 135 grams almond flour
  • 90 grams Dutch process cocoa powder
  • 1/4 teaspoon salt

In a second bowl

  • 300 grams sugar or coconut sugar
  • 185 grams refined coconut oil
  • 1 tablespoon vanilla extract
  • 3 large room temperature eggs

Other

  • 130 grams diary free chocolate chips
  • small handful of chocolate chips for topping
  • Flaky sea salt for toppping

Instructions

  1. Preheat oven to 350 degrees and prepare a 9x9 baking dish by either lining with parchment paper or spraying very well with a cooking oil (e.g., avocado or coconut oil)

  2. In one bowl, add your almond flour, cocoa powder, and salt and mix so there are no clumps.

  3. In a separate (and larger) bowl, first add your sugar, coconut oil and vanilla extract and combine with a fork or whisk. Then add each egg one a time, mixing each egg in completely before adding the next.

  4. Add your dry ingredients to the bowl of wet ingredients and fold gently until the batter is just comes together. Add your chocolate chips and fold until evenly distributed. Pour your batter into your baking dish and level off with a rubber or thin spatula.

  5. Top with extra chocolate chips and some flaky sea salt and then bake for 24 minutes. Remove from the oven and let it sit in the baking dish until it completely cools. Cut and enjoy!