Ingredients
- 3 tablespoons unsweetened coconut flakes
- 1/2 cup coconut sugar
- 1 tablespoon coconut oil melted
- 1 large egg
- 1/2 teaspoon Amoretti Madagascar bourbon vanilla extract
- 1 cup Amoretti almond flour (3.5 ounces)
- 3 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 tablespoons dark chocolate (1 ounce) finely chopped
- 1 1/2 tablespoons almond butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit and place the coconut flakes on a small baking sheet. Toast in the oven until lightly golden brown, about 3-6 minutes. Watch closely because they burn fast.
- In a large bowl, beat together the coconut sugar and oil until the sugar is moistened. Add in the egg and vanilla and beat until well mixed.
- Add in the almond flour, cocoa, baking powder, baking soda, and salt, and stir until well mixed and a thick batter forms. Finally, stir in the dark chocolate and 2 tablespoons of the coconut flakes. Spread the batter into a greased 6-inch cast-iron skillet.
- Melt the almond butter for a few seconds until it's nice and runny. Drizzle it over the top of the brownie, and use a sharp knife to swirl it around. Sprinkle the remaining coconut flakes over the top.
- Bake until the edges are set and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Let stand for 5 minutes, then DEVOUR right out of the skillet!