Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp Unsweetened coconut flakes
  • 1/2 Cup Coconut sugar
  • 1 Tbsp Coconut oil, (melted)
  • 1 Large egg
  • 1/2 tsp Amoretti Madagascar Bourbon Vanilla Extract
  • 1 Cup Amoretti Almond Flour, ((3.5 oz)*)
  • 3 Tbsp Cocoa powder
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt
  • 3 Tbsp Dark chocolate, (finely chopped (1 oz))
  • 1 1/2 Tbsp Almond butter

Instruction

  • Preheat your oven to 350 degrees and place the coconut flakes on a small baking sheet. Place into 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 Tbsp of the coconut flakes. Spread the batter into a greased 6 inch cast-iron skillet.
  • Melt the almond butter for a few seconds, until nice and running. Drizzle it over the top of the brownie and use a sharp knife to swirl around.  Sprinkle the remaining coconut flakes over 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 and then DEVOUR right out of the skillet!