Ultra chewy and fudgey gluten free chocolate chip brownies – made with coconut oil and a touch of almond flavor, these are some of the BEST brownies you will ever taste.
2 ounces *baking chocolate, roughly chopped
1/2 cup coconut oil, melted (may sub other oil such as vegetable or canola)
1/4 cup honey
3/4 cup brown sugar
2 teaspoons vanilla extract (OR 1 teaspoon vanilla and 1 teaspoon almond extract if you have it)
1/2 cup whole raw almonds
3/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup semi sweet chocolate chips, coarse sea salt
Preheat oven to 350 and line a 9×13 inch baking pan with foil or parchment and lightly grease.
In a microwave safe bowl melt chopped baking chocolate and oil on half power for 2-3 minutes, stirring every 30-45 seconds, until smooth.
Add melted chocolate and oil, honey, brown sugar, eggs, and vanilla to a large bowl. Mix until smooth.
Add almonds to your food processor (or heavy duty blender such as a Blendtec) and pulse until finely ground. Add ground almonds, cocoa powder, salt, and baking soda to the wet ingredients and mx until combined. Spread evenly into prepared baking pan. Sprinkle with chocolate chips. Bake for 20-25 minutes until set (just shake the pan a bit and if it jiggles, it needs a couple more minutes).
Sprinkle with coarse sea salt immediately after removing from the oven. Allow to cool completely before cutting into bars and serving. Store in airtight container at room temperature.