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Fudgy Triple Chocolate Paleo & Vegan Brownies

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1/2 cup blanched almond flour
11/3 cup raw cacao powder or unsweetened cocoa powder
11/2 tsp baking soda
12/3 cup coconut sugar
11/4 tsp fine grain sea salt
13 oz unsweetened baking chocolate cut into small pieces
11/4 cup coconut oil refined to avoid coconut flavor
11/3 cup creamy unsalted almond butter
11/4 cup pure maple syrup
11 tsp pure vanilla extract
12 flax eggs: 2 Tbsp ground flaxseed mixed with 5 Tbsp water mixture needs to sit for 15 mins
11/3 cup chopped dark chocolate Enjoy Life Dark Chocolate Morsels, or Homemade Chocolate Chunks
1 More dark chocolate melted with 1 tsp coconut oil for drizzle optionalPrepare the flax eggs as listed above, allow to sit for 15 mins while preparing the rest of the batter. Preheat your oven to 350 degrees.
1 Combine all dry ingredients including the coconut sugar in one bowl, then set aside.
1 In a medium saucepan over very low heat melt the baking chocolate while stirring constantly, then stir in the almond butter to combine.
1 Remove from heat and allow to cool for a minute, then stir in the coconut oil, then the maple syrup and vanilla, add the flax eggs* and beat until smooth and well combined.
1 Stir in the dry mixture until no flour spots remain (if your saucepan was too small you can also stir the wet ingredients into the dry, either way will work.)
1 Fold in the chopped dark chocolate (or morsels or chunks), then transfer the batter to a parchment lined 8x 8 inch baking pan, scraping to get all the batter. and bake in the preheated oven for 20-25 minutes or until just set in the center.
1 Allow to cool completely to room temp before cutting into squares** Due to the coconut oil content I recommend chilling in the fridge to set prior to cutting. Drizzle with extra melted chocolate if desired.
1 These brownies are at their fudgy-est after chilling in the fridge and then allowing to settle back to room temp for about an hour. Store leftovers covered in the refrigerator for up to 4 days, or freeze for later use.

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