This is one of the first recipes I came up with for my dad, before I was even aware I had food sensitivities just like him. This is a somewhat cakey, rich brownie with a loose texture. If you want something more fudgey and that stays together better, check out my other recipe which is also nut free.
You will need:
4 oz unsweetened baking chocolate (OR 12 Tbs cocoa powder + 4tbs coconut oil)
1 C coconut oil
1 C sugar
4 eggs
2 teaspoon vanilla extract
Pinch of salt
1/2 Tsp baking soda
1 C Almond flour
1 C mini allergen-free chocolate chips
1) Preheat oven to 350°. Grease an 8×8 pan.
2) Melt the oil or butter and the chocolate together. (If it is too hot, the eggs will curdle) Stir in sugar, eggs, vanilla and salt.
3) In a separate container, stir almond flour and baking soda together. Toss the chocolate chips in the flour before adding to the chocolate mixture. Stir well.
4) Spread the batter evenly in the greased pan; place in oven and bake for 45-55 or until done.
I find the salt makes a big difference, especially when you aren’t relying on salted butter. Additionally, you will want to be sure to use mini chips as it helps out the sweetness level and texture. Or, go crazy and use the big chips – whatever your heart desires 😉
Beth Makes | Coffee Paper Flowers 
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