Fudgy Almond Flour Brownies

Preheat your oven to 350F degrees. Melt the coconut oil and chocolate chips in a heat-proof bowl that’s placed directly over a gently simmering saucepan filled with water. You could microwave them, too- just make sure not to burn the chocolate. Pour the dry ingredients (almond flour, gluten free baking powder, sea salt, cocoa powder) into a large bowl and whisk well. Gently pour the eggs, maple syrup and vanilla into the wet ingredients bowl with the cooled down chocolate & coconut oil mixture, whisking well to integrate. You will notice how it thickens nicely. Pour the wet ingredients into the dry ingredient bowl and whisk until smooth. Pour batter into a parchment paper lined brownie pan and bake for 25 mins. They may look “under-baked” but almond flour settles in nicely as it cools down. Don’t over-bake these or you risk killing the “fudge factor”. When cooled down, cut them into squares. Almond flour can be particularly crumbly when still hot. A nice little trick: I like to refrigerate these, always. They keep better and hold together nicely when refrigerated. I bring them out 10 minutes before serving & they’re every bit the delicious brownie you imagined. I love mine with coffee (of course) and a dusting of sea salt. Enjoy them with those you love!