Brownies (Chocolate Chips and Cocoa Fudgy - Almond Flour)

These fudgy chocolate brownies are a gluten-free eater's dream, especially considering how quickly the batter comes together. With a handful of pantry staples, you can have tender and moist gluten-free brownies in about an hour. This recipe stays true to a classic method of making brownies by melting chocolate chips in butter, using a double boiler, but feel free to melt everything together in the microwave, running it for 10-second intervals and stirring between intervals. The batter comes together quickly after that, and most of the time here is for the brownies to bake. Make sure to allow the brownies to cool completely before cutting.

½ cup butter
1 cup unsweetened chocolate chips
1 cup almond flour
3 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
1 tsp. sea salt
3 eggs
1 cup Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. pure vanilla extract

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Place the butter and chocolate chips in a large glass bowl over a pot of gently boiling water. Whisk together until the butter and chocolate are melted and well combined. Set aside and let cool for 5 minutes.

In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. In a separate large bowl, whisk together eggs, sugar, and vanilla.

Whisk cooled chocolate and butter mixture into egg mixture, then add dry ingredients to egg mixture. Pour batter into a buttered 8x8" baking pan and bake for 45 minutes, or just until a toothpick inserted in the center comes out with a few moist crumbs.