Ingredients:

  • 115g unsalted butter, cubed
  • 100g high-quality dark chocolate (60% cacao), chopped
  • 45g Dutch-processed cocoa powder
  • 200g granulated white sugar
  • 50g packed light brown sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp espresso powder
  • 100g super-fine almond flour
  • 30g tapioca starch
  • 1/2 tsp sea salt
  • 100g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Using a double boiler or a microwave in 30-second bursts, melt the butter and chopped dark chocolate together until smooth and glossy.
  3. Whisk the cocoa powder into the hot butter and chocolate mixture to 'bloom' the cocoa, then set aside to cool slightly.
  4. In a large mixing bowl, combine granulated white sugar, light brown sugar, and eggs. Using an electric hand mixer or stand mixer, beat on medium-high for 3–5 minutes until the mixture reaches the 'ribbon stage' (thick, pale, and leaves a trail).
  5. Gently fold the chocolate-butter mixture and vanilla extract into the aerated egg and sugar mixture.
  6. Sift in the almond flour, tapioca starch, espresso powder, and sea salt. Use a rubber spatula to fold until just combined, ensuring no dry pockets remain.
  7. Fold in the semi-sweet chocolate chips and pour the batter into the prepared pan.
  8. Bake for 25 minutes or until the edges are set and the top is crackly, but the center still has a slight wobble. Cool completely before slicing into 16 squares.