Instructions

• Preheat the oven to 350°F. Line the bottom of an 8-inch baking pan with parchment paper.
• In a medium bowl, stir together 1 1/2 cups almond flour, 1/4 cup cocoa powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
• In a separate medium bowl, use an electric hand mixer to beat 1 cup coconut sugar and 3 tablespoons melted coconut oil just until the sugar is moistened.
• Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla to the sugar‑oil mixture. Beat with the mixer until just combined (about 20 seconds). Do not overbeat — avoid incorporating extra air.
• Pour the dry ingredients into the wet ingredients and stir with a wooden spoon until the batter is well mixed and uniform. Do not overmix.
• Stir in 1/4 cup dairy-free mini chocolate chips.
• Press the very thick batter evenly into the prepared pan. Use lightly damp hands or a piece of waxed/parchment paper to help press it into the corners.
• Bake until a toothpick inserted in the center comes out clean, about 26–28 minutes.
• Allow the brownies to cool completely in the pan before slicing and serving.