Ingredients

The following ingredients have 4 Servings
  • 1/2 cup blanched almond flour
  • 1/3 cup raw cacao powder (or unsweetened cocoa powder)
  • 1/2 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon red cayenne pepper
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 4 oz unsweetened baking chocolate (cut into small pieces)
  • 1/3 cup cashew butter (or creamy almond butter)
  • 1/3 cup refined coconut oil (or ghee)
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (at room temperature)
  • 1/3 cup dark chocolate chips (or chopped dark chocolate)

Instruction

  • Preheat your oven to 350°F and line an 8” or 9” square baking pan with parchment paper.
  • In a medium mixing bowl, combine the almond flour, cacao powder, coconut sugar, cinnamon, cayenne pepper, baking soda and salt.
  • In a separate large mixing bowl (microwave-safe) place the baking chocolate and nut butter. Microwave on high for 15 seconds, stir, and microwave another 10-15 seconds and stir until smooth and melted. Add the coconut oil or ghee to the bowl and mix until melted, then add the maple syrup and vanilla.
  • Whisk in one egg at a time until combined. Add the dry mixture to the wet and stir until a thick batter forms. The batter will be similar to a cookie dough. Fold in the chocolate chips, then transfer the batter to the prepared baking pan.
  • Smooth out the top with a rubber spatula, then bake in the preheated oven for 16-18 minutes or until just set in the center.
  • Allow the pan to cool on a wire rack completely before cutting into squares. I prefer to chill the brownies for a couple of hours so they’re easier to cut into clean squares. The brownies are also fudgier after chilling.
  • Serve alone or topped with coconut ice cream and my chocolate fudge sauce. Enjoy!