6ounceschopped dark chocolateor dark chocolate chips
2teaspoonspure vanilla extract
½cupchopped walnutsor pecans, optional
Preheat oven to 350˚F. Butter an 8" x 8" square baking pan. (recipe note #1)
In a large bowl, whisk together almond flour, cocoa powder, kosher salt, and baking powder. Set aside.
Add butter and chopped chocolate to the top of a double boiler or medium glass bowl set over, but not touching, 1-inch of gently boiling water. Stir until chocolate has mostly melted; remove from heat and stir until smooth. Stir in sugar and vanilla until smooth. Add eggs and stir until thick and smooth. Add mixture to dry ingredients and stir until combined.
Spread batter in an even layer into prepared baking pan and bake 25 to 30 minutes until top is set and a knife or toothpick comes out with just a few moist crumbs (do not overcook). Transfer to wire cooling rack for 15 minutes before cutting into 16 equal squares. Once cooled completely, store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
To lift brownies out in one piece before cutting, first grease two ends of the pan well. Then line the bottom and remaining two sides and line with a strip of parchment paper long enough to overlap the edges. This creates 'handles' for lifting the brownies out once they've cooled.
If you prefer cakier / less fudgy brownies, the answer is a longer baking time. Your tester should come out clean - no moist crumbs.