✅ Ingredients
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½ cup (1 stick) unsalted butter (or coconut oil for dairy-free)
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1 cup semi-sweet chocolate chips (or chopped dark chocolate)
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¾ cup granulated sugar (or coconut sugar for paleo)
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2 large eggs
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1 tsp vanilla extract
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½ cup almond flour (superfine works best)
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¼ cup unsweetened cocoa powder
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¼ tsp baking powder
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¼ tsp salt
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Optional: extra chocolate chips or chopped nuts for topping
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper and lightly grease it.
2️⃣ Melt Chocolate & Butter
In a microwave-safe bowl, melt butter and chocolate chips together in 30-second intervals, stirring each time until smooth and glossy. Let cool slightly.
3️⃣ Mix Wet Ingredients
Whisk in sugar, then eggs one at a time. Add vanilla extract and mix until the batter is shiny and thick.
4️⃣ Add Dry Ingredients
Sift together almond flour, cocoa powder, baking powder, and salt. Gently fold into the wet ingredients until just combined — don’t overmix!
5️⃣ Pour & Bake
Spread the batter evenly into your prepared pan.
Sprinkle with extra chocolate chips or nuts if desired.
Bake for 22–26 minutes, depending on how fudgy you like them.
The center should look slightly underbaked — they’ll set as they cool.
6️⃣ Cool & Slice
Let brownies cool completely in the pan before cutting into squares.
🍬 Tips for Perfect Brownies
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Use room temperature eggs for the smoothest texture.
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For extra fudginess, chill the brownies for an hour before slicing.
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Want them more cakey? Add one extra egg and bake 5 minutes longer.
🧊 Storage
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Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
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They freeze beautifully — wrap individually and store for up to 3 months.
❤️ Optional Add-ins
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Peanut butter or almond butter swirl for richness
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Chopped walnuts or pecans for crunch
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Sea salt flakes sprinkled on top after baking for a gourmet touch