- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 30 g
- Saturated Fat
- 20 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 70 mg
- Sodium
- 104 mg
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 30 g
- Saturated Fat
- 20 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 70 mg
- Sodium
- 104 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
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