Ingredients:

  • 1.5 cups superfine almond flour (168g)
  • 0.5 cup unsweetened cacao powder (45g)
  • 0.75 cup coconut sugar (144g)
  • 0.5 tsp sea salt
  • 2 large eggs, room temperature
  • 0.5 cup coconut oil, melted and cooled (120ml)
  • 1 tbsp pure vanilla extract
  • 0.5 cup dark chocolate chips, 70% cacao (90g)
  • 0.5 cup white chocolate chips (90g)
  • 1 tsp coconut oil
  • 32 small candy eyeballs

Instructions:

  1. Preheat your oven to 175°C and line an 8x8 inch pan with parchment paper.
  2. Whisk the almond flour, cacao powder, coconut sugar, and sea salt in a large bowl until no large lumps remain. Note: Sifting the cacao helps achieve a smoother texture.
  3. In a separate bowl, beat the eggs, cooled coconut oil, and vanilla until the mixture is glossy and pale.
  4. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Note: Overmixing can lead to a tougher brownie, even without gluten.
  5. Stir in the dark chocolate chips gently.
  6. Spread the batter evenly into the prepared pan until the surface is smooth.
  7. Bake for 25 minutes until a toothpick comes out with a few moist crumbs.
  8. Let the brownies cool completely in the pan until they are firm to the touch.
  9. Melt the white chocolate chips with 1 tsp of coconut oil in 30 second bursts until silky and pourable.
  10. Drizzle the white chocolate in a zig zag pattern over the sliced brownies and press the eyes into the wet chocolate until they stay in place.