2 cups super fine almond flour
1/2 cup unsweetened cacao powder
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup unsweetened almond milk
2 teaspoons pure vanilla extract
Preheat oven to 350º. Line an 8×8 baking pan with parchment paper, then spray with coconut oil spray.
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/2 cup chocolate chips to the brownie batter and stir to combine.
Pour the brownie batter into the baking pan, and spread in an even layer. Top with the remaining 1/4 cup of chocolate chips.
Bake for 40 minutes. Remove from the oven and allow to cool to room temperature. Use the parchment paper to lift the cooled brownies out of the pan, cut and serve. Delicious with some homemade almond milk.
Instead of chocolate chips, you could substitute chopped nuts such as pecans, walnuts of almonds
To make this vegan, a reader successfully substituted a chia egg. For one egg use 1 tbs of chia seeds (grind them in coffee grinder to make a powder) + 3 tbs of water. Mix it, wait 5 min and then use as an egg.