Fudgey Chocolate Brownie Cake with Almond Flour

Updated at: Sat, 23 Nov 2024 11:37:16 GMT

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, melt the butter in the microwave for 30 seconds until mostly melted.

Step 3

Add the coconut sugar to the bowl and mix.

Step 4

Add the eggs and vanilla extract and mix until combined.

Step 5

Add the blanched almond flour, cocoa powder, and salt. Mix again.

Step 6

Fold in most of the chocolate chips.

Step 7

Spray a 10 inch circle cake pan with your favorite cooking spray. I love using a pan with a removable bottom because it’s a lot easier to remove the cake when it’s done cooling.

Step 8

Transfer the batter into the pan and spread it out in an even layer.

Step 9

Sprinkle the remaining chocolate chips on top.

Step 10

Bake for 12 – 15 minutes or until the brownie is set and doesn’t giggle when you shake the pan.

Step 11

Allow the brownie cake to cool for 15 minutes and then remove from the pan by pushing up the bottom.

Step 12

In a small bowl, make the chocolate drizzle. Melt the chocolate chips and coconut oil in a bowl in the microwave, stirring every 30 seconds until smooth.

Step 13

Drizzle the cake with the chocolate. I drizzled in two diagonal directions to create a criss-cross pattern.

Step 14

Cut into slices! I went for 16 smaller triangles.

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