Ingredients:

  • 115g unsalted butter, melted
  • 115g dark chocolate (60% cacao), chopped
  • 5ml vanilla extract
  • 150g granulated sugar
  • 2 large eggs, room temperature
  • 45g unsweetened cocoa powder, sifted
  • 112g almond flour
  • 3g sea salt
  • 85g semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt butter and chopped dark chocolate together in a microwave-safe bowl in 30-second intervals, stirring until glossy and smooth. Stir in the vanilla extract.
  3. Whisk granulated sugar into the chocolate mixture. Add eggs one at a time, whisking vigorously after each addition until the batter is shiny and cohesive.
  4. Sift in cocoa powder, almond flour, and salt. Fold gently with a spatula until no dry streaks remain, then fold in the semi-sweet chocolate chips.
  5. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes until edges are set and pulling away from the sides, but the center still has a slight wobble.
  6. Remove from oven and cool completely in the pan for at least 1 hour to allow the structure to set.