Ingredients:
125g of 80% cacao Culto chocolate for melting
1 cup of 80% cacao Culto chocolate pieces
¼ cup Culto unsweetened cocoa powder
¼ cup coconut oil
3 medium eggs
¾ cup coconut sugar
1 cup of almond flour
Preparation:
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Preheat the oven to 180ºC and line a baking tray with baking paper.
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In a heatproof bowl over a pot of simmering water, melt the dark chocolate and coconut oil together. Let it sit.
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Using a mixer, beat the eggs and coconut sugar until the mixture is pale, fluffy, and has tripled in volume. This will take approximately 5 to 7 minutes.
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Slowly add the melted chocolate while mixing at low speed. Beat until the chocolate is fully incorporated.
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Sift the almond flour, Culto unsweetened cocoa powder, and salt into the egg and chocolate mixture, and gently fold into the dry ingredients (using a spatula) until smooth.
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Mix most of the Culto chocolate chunks into the brownie batter, then transfer the batter to the baking pan. Smooth the surface and sprinkle the remaining Culto chocolate chunks on top.
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In a preheated oven at 355ºF (180ºC), bake for 18-20 minutes, or until a toothpick inserted comes out with moist crumbs attached (for moist brownies) or even a bit of half-baked batter attached (for gooey brownies).
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Serve the brownies while still warm or once cooled.
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Brownies keep well in a cool, dry place in a sealed container for 3 to 4 days. Enjoy!