Super fudgy Paleo Almond Flour Brownies made with dark chocolate, almond flour, espresso powder and coconut flour. Gluten-free, grain-free, refined sugar-free and dairy-free.
Preheat your oven to 350ºF and line a 9×9-inch pan with some parchment paper.
Place a small saucepan over medium-low heat. Add 1/2 cup of dark chocolate chips and virgin coconut oil to the pan. Melt , stirring occasionally and remove from heat once liquid. Don't heat the mixture too much.
In a medium bowl, whisk together eggs, maple syrup, espresso powder, and vanilla.
Add the almond flour,1 tbsp of coconut flour, unsweetened cocoa powder, salt and chili powder to the bowl and stir until just combined.
Slowly add the melted chocolate mixture to the batter while you continue to stir. Mix until just combined.
Fold in the remaining chocolate chips if using. Alternatively, add some chopped nuts. Transfer the brownie batter to the parchment-lined pan. Smack the bottom of the pan on the counter a couple of times to break any air bubbles trapped inside and bake for 18 minutes.
After baking allow for the brownies to cool for at least 5 minutes.
Remove the paleo brownies from the baking pan by grabbing onto the edges of parchment paper.
Cut into squares and enjoy!