Almond Flour Brownies with Chocolate Drizzle

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Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Ingredients:

• For the brownie batter:

  1 and 1/4 cups almond flour

  1/3 cup Dutch-processed cocoa powder

  1/4 tsp salt

  1/2 tsp baking powder

  1/2 cup coconut oil, melted

  2/3 cup coconut sugar (sub granulated sugar)

  2 large eggs, room temperature

  3 tbsp water

  1/2 cup dairy-free chocolate chips

• For the topping:

  1/2 cup almonds

  1/3 cup dairy-free chocolate chips

  2-3 tbsp almond milk

  Flaky sea salt, for sprinkling (optional)

Instructions (yields 16 brownies):

• Preheat the oven to 375°F. Line an 8x8-inch baking pan with parchment paper and lightly grease.

• In a medium bowl, whisk together the almond flour, cocoa powder, salt, and baking powder.

• In a separate large bowl, whisk together the melted coconut oil and coconut sugar until well combined. Add the eggs and water and whisk until smooth.

• Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.

• Pour the batter into the prepared baking pan and spread evenly.

• Bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

• Allow the brownies to cool completely in the pan.

• Meanwhile, prepare the topping. Place the chocolate chips and almond milk in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Stir until a glossy chocolate drizzle forms.

• Drizzle the melted chocolate over the cooled brownies and sprinkle with chopped almonds and flaky sea salt, if desired.

• Cut into 16 squares and enjoy!

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