Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut sugar
- 3 tablespoons coconut oil melted
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 cup dairy-free mini chocolate chips
Instructions
- Preheat oven to 350°F. Line the bottom of an 8-inch baking pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don't want to beat too much air into the batter or the brownies will sink when baking.
- Pour the dry ingredients into the bowl of wet ingredients and stir with a wooden spoon until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It will be very thick, so pressing with lightly damp hands or waxed paper will work the best.
- Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let cool completely before slicing and serving.