Chewy-Fudgy Almond Flour Brownies

Ingredients

Ingredients

• 1/4 cups olive oil
• 2/3 cups semisweet chocolate chips or chopped dark chocolate
• 1 cups sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 tsp fine salt
• 3/4 cup plus 1 tablespoon fine almond flour
• 2/3 cups unsweetened cocoa powder
• 1/2 cups chopped walnuts or pecans
• flaky salt

Instructions

1. Heat the oven to 350 degrees. Lightly brush an 8-inch square metal baking pan with oil and line the bottom and two opposite sides with a sling of parchment for easy removal. Brush the parchment with more oil.
2. Place the chocolate in a large heatproof bowl set over a saucepan of barely simmering water. Heat, stirring occasionally, just until completely melted. Alternatively, melt the chocolate in a microwave-safe bowl in the microwave on low power in 10-second increments, stirring periodically.
3. Whisk the sugar and olive oil into the melted chocolate until evenly combined. Then whisk in the eggs, vanilla, salt and 2 tablespoons of warm tap water until evenly combined. Add the almond flour and cocoa powder, and mix with a flexible spatula or wooden spoon until well combined. Finally, if including chopped nuts, mix them in just until evenly distributed.
4. Scrape the batter into the prepared pan and spread it into an even layer. If desired, lightly sprinkle flaky salt on top. Bake for 25 to 30 minutes, until glossy, barely set in center and starting to crack along the edges.
5. Let the brownies cool in the pan completely on a wire rack, about 1 hour. Once fully cooled, use the parchment sling to transfer to a cutting board and cut into pieces.