Ingredients
Scale
- 2 large eggs, room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup avocado oil
- ¾ cup unsweetened cocoa powder
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips (divided)
Instructions
- Preheat oven to 350°F (177°C).
- Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk eggs, coconut sugar, vanilla extract, and avocado oil until smooth and glossy.
- Add unsweetened cocoa powder, blanched almond flour, sea salt, and baking soda directly into the bowl.
- Stir the dry ingredients into the wet until fully combined with no visible lumps.
- Check the batter; it should be thick and shiny.
- Fold in half of the chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the remaining chocolate chips evenly over the top.
- Bake for 25 minutes.
- Look for set edges while the center remains slightly jiggly.
- If the center is too wet, bake up to 5 additional minutes.
- Allow brownies to cool completely in the pan before slicing.
- For clean cuts and best texture, chill briefly after cooling.
Notes
Use room temperature eggs for faster emulsification. Measure almond flour by spooning it into the cup rather than scooping. Store cooled brownies in an airtight container for up to two days or refrigerate for five days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg