1/3 cup coconut oil, melted and cooled
3 eggs, at room temperature (IMPORTANT)
1/2 cup pure organic maple syrup (Grade B is best)
1/2 teaspoon vanilla extract
1 tablespoon almond butter (or any nut butter of choice)
1/3 cup unsweetened cocoa powder (TJ's or Ghirardelli is good)*
1/4 cup coconut flour (I used Trader Joe's)
Coarse sea salt, for sprinkling


1.Preheat oven to 350 degrees F. Grease an 8x8 inch pan with coconut oil or spray with nonstick cooking spray. In the bowl of an electric mixer (you can also use a food processor or do it by hand), add coconut oil, eggs, maple syrup, vanilla and almond butter; mix on medium speed until well combined.
2.Note: IT IS SO important that you use room temperature eggs in this recipe. If you do not, the coconut oil may solidify and your wet batter will become chunky looking. If this happens, you can place all ingredients in a saucepan over medium-low heat and whisk until the coconut oil melts again; this may take about 5 minutes. Once coconut oil has melted again and the mixture looks smooth, remove from heat immediately and transfer back into the bowl of the mixer.
3.Next add in cocoa powder and coconut flour and turn mixer on low speed. Mix until ingredients are well combined. Pour batter into prepared pan and sprinkle chocolate chunks on top then smooth top with a rubber spatula.
4.Bake 13-18 minutes or until knife comes out clean in the middle. They may look underdone but if they knife comes out clean, then they are done! Mine were perfect at 15 minutes. Sprinkle with coarse sea salt.
5.Cool pan completely on wire rack before serving. Makes 12 servings. Brownies are also delicious when cold; they get extra fudgy!

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