Instructions

• Preheat the oven to 350°F. Line the bottom of an 8-inch baking pan with parchment paper and lightly grease the sides if desired.
• In a medium bowl, whisk together 1 1/2 cups almond flour, 1/4 cup cocoa powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set this dry mixture aside.
• In a separate medium bowl, use an electric hand mixer on low speed to beat 1 cup coconut sugar and 3 tablespoons melted coconut oil just until the sugar is moistened.
• Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla to the sugar–oil mixture. Beat on low speed until just combined (about 15–20 seconds). Do not overbeat.
• Pour the dry ingredient mixture into the wet ingredients. Stir with a wooden spoon or spatula until evenly mixed and no streaks of dry flour remain.
• Fold in 1/4 cup dairy-free mini chocolate chips until distributed through the batter.
• Transfer the very thick batter to the prepared 8-inch pan. Press it evenly into the pan using lightly damp hands or a piece of waxed/parchment paper to avoid sticking.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 26–28 minutes.
• Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting out, slicing, and serving.