Ingredients:

  • 1 cup (250g) Creamy Almond Butter (unsweetened, well-stirred)
  • 2 Large Eggs (room temperature)
  • 1/2 cup (120ml) Maple Syrup or Honey
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (45g) Raw Cacao Powder (unsweetened)
  • 1/4 cup (50g) Coconut Sugar
  • 1/2 tsp Baking Soda
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup (90g) Paleo Dark Chocolate Chips (at least 70% cacao)
  • 1 tsp Flaky Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the almond butter, eggs, maple syrup, and vanilla extract vigorously for 1–2 minutes until the mixture is completely emulsified, smooth, and slightly lightened in color.
  3. Sift the cacao powder, coconut sugar, baking soda, and fine sea salt into the bowl. Using a silicone spatula, fold the dry ingredients into the wet base until no streaks of powder remain and the batter is thick and glossy.
  4. Gently fold in 3/4 of the dark chocolate chips, reserving the remaining portion for the topping.
  5. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips over the surface.
  6. Bake for 22–26 minutes. The edges should be firm and starting to pull away from the sides, while the center should remain slightly soft to the touch.
  7. Remove from the oven and allow the brownies to cool completely in the pan for at least 30 minutes to ensure the fudgy texture sets properly. Finish with a sprinkle of flaky sea salt before slicing into 16 squares.