1/2 + 1/4 cup dairy-free dark chocolate chips, divided
1/4 teaspoon sea salt
Preheat oven to 350F. Grease an 8-inch square pan and line it with overhanging parchment paper.
In a large mixing bowl, add the brown sugar, cane sugar, almond butter and coconut oil and, using an electric mixer, beat on high until the ingredients are well combined.
Beat in the eggs, one at a time, and then vanilla. Continue beating the mixture on high until it turns a lighter colour. This will take a few minutes.
In a small bowl, whisk or sift together the almond flour, coconut flour, baking powder and kosher salt.
With the mixer on medium speed, gradually add the dry ingredients to the wet mixture and beat until just incorporated.
Stir in 1/2 cup of chocolate chips.
Spread the batter out evenly in the prepared pan. Scatter the remaining 1/4 cup of chocolate chips on top and press them lightly into the batter. Sprinkle on the sea salt.
Bake for 27-29 minutes, or until the edges are golden brown and start to pull away from the pan. A tooth pick inserted into the centre should come out almost clean.
Let cool completely on a wire rack and cut into 16 squares. Store in an airtight container at room temperature and enjoy within 5-6 days.
Make sure your cold ingredients are brought to room temperature so they mix together easily.
You can use granulated sugar if you don’t have cane sugar.
This recipe calls for both kosher salt and sea salt. While you can use table salt to replace the kosher salt, sea salt is more of a finishing salt, so I don’t recommend using table or kosher salt as a substitute.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.