Ingredients

3/4 cup almond flour
1/2 cup cacao powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup dairy-free chocolate chips
3 large eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
3 tablespoons ghee, if you can’t tolerate ghee, use coconut oil
1/2 cup almond butter, opt for the runny, drippy kind

Method

1. Preheat oven to 350 degrees Fahrenheit. In a medium-large size bowl, mix together the almond flour, cacao powder, sea salt, and baking soda. Set aside.

2. In a separate small bowl, add the wet ingredients. Whisk the eggs, then add the vanilla and maple syrup.

3. In a small, microwave safe bowl, melt the ghee. Add the ghee and half the chocolate chips in with the wet ingredients. Stir lightly.

4. Combine wet ingredients in with the dry ingredients and stir using a baking spatula. Don’t over beat the batter with a fork, or mixer (this will lead to more cake-like brownie texture).

5. Stir the almond butter into the brownie mixture with the spatula.

6. Pour batter into a 9×9 greased baking pan. Spread batter evenly throughout the pan so that it fills all corners. Sprinkle top of batter with the remaining 1/4 cup of chocolate chips. Bake for 15 minutes for gooey brownies and 15-22 minutes for more well-done brownies. Let brownies cool in pan. Cut brownies into 9 squares.