180g of dairy-free semi-sweet chocolate chips
90g of grass-fed butter or ghee
192g of coconut sugar
1 tsp of pure vanilla extract
1 /2 tsp of salt
2 large eggs
48g of almond flour
28g of cacao powder
58g of roughly chopped walnuts
Step 1Preheat the oven to 177°C. Line a 9in (23cm) glass baking dish with parchment paper.
Step 2Using the microwave for 30 seconds at a time, or a double boiler on the stove, heat the chocolate chips and butter until the chocolate is just melted. Stir the mixture and add the sugar, vanilla and salt. Stir in the eggs, flour, cacao powder and walnuts until the ingredients are just combined. Don’t over mix the batter.
Step 3Scoop the batter into the prepared baking dish and smooth the top. Bake the brownies for 30 to 35 minutes, or until the edges are crisp and the centre is set.
Step 4Allow the brownies to cool completely before slicing them into squares. Let them come to room temperature before transferring them to the fridge for about 30 minutes so they firm up completely.
Step 5Serve the brownies at room temperature or chilled for a fudge-y texture. Store leftovers in an airtight container in the fridge for up to a week.