Well hello August! You’ve come and nearly gone…how dare you! We could all use a little more chocolate in our life don’t you think? Regardless of the time of year! So whether your heading back to school, squeezing in one last summer getaway or just needing a break from all those fruity desserts…check out the newest sweet treat at our wholesome table.

Let’s talk about texture. I know it’s difficult to get a light and fluffy texture when cooking with gluten or dairy. For all your Paleo followers, I’ve found very few recipes that I actually would consider “light and fluffy” such as this recipe. I present to you a reason to celebrate! I’ve not only found a GREAT brownie recipe, but this can be transformed into a cake. What?! I’ve had plenty of fudgy brownies in my dairy free/gluten free life, but the cakey consistency thees brownies give…well that is another story. Quite rare to come by! So not only am I giving you a brownie recipe, but a delicious chocolate cake recipe as well. Or cup cakes! The possibilities are endless.

If you do make this recipe as a cake of some sort, I would omit the additional salt and chocolate chips and top with a frosting or glaze. I’m still trying to find a good frosting recipe, so unfortunately I cannot leave one for you, but I’ll let you know when I do!

Another note— You can use a different type of smooth nut or seed butter, but almond butter is my favorite for this recipe. I prefer coconut sugar but you can substitute brown sugar.

Ingredients:
1 cup almond flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil, melted
1/4 cup almond butter (smooth)
1/2 cup coconut sugar
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup dairy free chocolate chips (such as Enjoylife)
sea salt for sprinkling on top

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Line a 8×8 inch baking pan with parchment paper. Set aside.
2. Whisk the almond flour, cocoa powder, baking soda, baking powder, and sea salt in a large bowl and set aside.
3. In a separate bowl, mix the melted coconut oil, almond butter, eggs, coconut sugar and maple syrup until well combined. Add vanilla extract.
4. Add the dry ingredients to the wet ingredients. Fold in chocolate chips, leaving out a handful to sprinkle on top.
5. Transfer the batter to the prepared baking dish. Smooth out batter then top with chocolate chips and sea salt.
6. Bake in preheated oven for 30-35 minutes. Enjoy!