MAKES 16 BROWNIES
Ingredients
• 8 tablespoons coconut oil
• 3 ounces cacao nibs
• ⅔ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup palm sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup pecans or walnuts, toasted and chopped
• Coconut oil for greasing foil
Preparation
1. Adjust oven rack to the middle position and heat the oven to 350°F. Line an eight-inch square baking pan with a foil sling and grease foil with coconut oil. Heat 8 tablespoons coconut oil and cacao nibs together in the microwave, stirring often, for 1 to 3 minutes or until melted. Let the mixture cool slightly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk together the palm sugar, eggs, and vanilla. Whisk in the melted cacao nibs mixture until combined. Stir in the flour mixture until just incorporated.
3. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the toasted nuts. Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached (22 to 27 minutes), rotating the pan halfway through baking.
4. Let the brownies cool completely in the pan, set on a wire rack (about two hours). Cut the brownies into squares, remove from the pan, and serve.
