Triple Chocolate Fudgy Brownies

Prep Notes

Preheat oven to 350 degrees and lightly oil an 8 x 8 inch baking pan

Cooking Time

About 25 min (or until toothpick inserted in center comes out clean)




2/3 cup almond flour

2 tbsp unsweetened cocoa powder

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/8 tsp sea salt

8 oz chopped dark chocolate

1/3 extra-virgin olive oil

2 large eggs

2/3 cup evaporated cane sugar (see notes)

1 tsp cocoa nibs


-Place almond flour, cocoas powder, cinnamon, baking soda and salt in a bowl and stir

-Melt half the chocolate in a bowl over a saucepan of simmering water. Stir until melted and smooth, remove from heat and whisk olive oil

-Whisk eggs in a bowl and then slowly add sugar while whisking, add vanilla extract, then slowly add chocolate, whisking until smooth and glossy

-Add the flour mixture and stir till combined, stir in the remaining chocolate and cocoa nibs.

-Place in oiled 8 x 8 pan and bake.

If you want a sweet/salty taste - after about 15 min of baking add a pinch of sea salt on brownies and continue to bake for about another 10 min (or till toothpick  comes out clean)


You can store uneaten brownies in a freezer bag and store for about 30 days.

Evaporated cane sugar is intended to be a less-processed, more nutritious form of cane sugar than either white sugar or brown sugar. I buy it at Trader Joes. You can get it at most places.