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+ servings

Insanely Good Chocolate Brownies


  • cup almond flour
  • cup brown rice flour
  • 2 Tbsp unsweetened cocoa powder
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • tsp sea salt
  • 8 oz dark chocolate (68 to 72% cacao content), chopped
  • cup olive oil
  • 2 eggs (large or XL)
  • cup maple syrup
  • cup natural sugar (Sugar in the Raw or Turbinado)
  • 1 tsp vanilla extract
  • 1 cup coarsely chopped walnuts


  • Preheat the oven to 350° F
  • Line an 8" square baking pan (see note) with two pieces of parchment paper, long enough to overlap on all four sides. Lightly oil the foil.
  • In a medium bowl, whisk together the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and sea salt
  • Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth.
  • Remove from the heat and whisk in the olive oil.
  • Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth.
  • Add the vanilla extract, then gradually add the chocolate mixture, whisking vigorously all the while.
  • Continue whisking until smooth and glossy.
  • Add the flour mixture and beat for about 1 minute.
  • Stir in the remaining chocolate and the walnuts.
  • Scrape the mixture into the prepared pan and smooth the top with a spatula.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting them