Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (95g) almond flour
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a 13x18 inch rimmed half sheet pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
  2. Whisk the melted butter and coconut sugar until combined.
  3. Add eggs and vanilla extract, stirring until the mixture looks glossy and smooth.
  4. Sift in the cocoa powder, almond flour, salt, and baking powder.
  5. Fold gently with a spatula until just combined; stop as soon as no streaks of flour remain.
  6. Fold in the dark chocolate chips.
  7. Spread the batter evenly across the pan using an offset spatula.
  8. Bake for 25–30 minutes until the edges slightly lift from the sides of the pan and a toothpick inserted into the center comes out with a few moist, fudgy crumbs.