Cacao content is the amount of pure cacao products (chocolate liquor, cocoa butter, and cocoa powder) used in the chocolate; the higher the percentage, the more antioxidants the chocolate contains, and the lower the sugar content.
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings16
Calories130kcal
Ingredients
2/3cupalmond flour
2tablespoonsnatural unsweetened cocoa powder
1/2teaspoonground cinnamon
1/2teaspoonbaking soda
1/8teaspoonsea salt
8ouncesdark chocolate 68 to 72% cacao content, chopped
1/3cupextra-virgin olive oil
2organic eggs
1/3cupGrade B maple syrup
1/3cupmaple sugar
1teaspoonvanilla extract
1/2cupcoarsely chopped walnutsoptional, toasted
Instructions
Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
Put the almond flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.
Recipe Notes
You can also use a 9 by 6-inch baking pan. If you do, the baking time will be only about 25 minutes.
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.