Almonds make a perfect lead ingredient in these fudgy, chewy brownies.
Servings12- 15 brownies
1/2cupcoconut cream *see note
2flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, whisk together, set for 15 minutes)
1/2teaspooninstant coffee powder
1cupblanched almond flour
1/3cupnon-dairy semi-sweet chocolate chunks
Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
In a small saucepan set over low heat, stir coconut cream with sugar and cocoa powder while whisking.
Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.