Almond Flour Brownies

This is one of those serendipitous recipes that is even better than a traditional recipe. I would choose to make these brownies even if I were eating gluten! You've got to try this! Sorry there's not a photo to share. They get eaten too fast!

Preheat the oven to 350*. Prepare 8x8 pan by buttering the bottom and sides; coat this with a thin dusting of cocoa powder, Shake off any excess.

Combine these first four ingredients in a large mixing bowl.
3/4 cup almond flour
1/4 tsp salt
2 TB unsweetened cocoa powder
1/2 tsp baking powder.

In a second, smaller bowl combine:
3/4 cup sugar
3 large eggs
1 tsp vanilla

In a double boiler, melt:
1/2 cup butter
4 oz semisweet baking chocolate (or 1/2 cup semisweet chocolate chips)

Beat together the eggs, sugar, and vanilla. Slowly pour the melted chocolate mixture into the butter and egg mixture while mixing briskly. Do this step slowly to temper the eggs, not cook them. Mix to incorporate fully. Add the chocolate mixture to the dry ingredients and mix completely. Pour batter into the prepared pan. Top batter with 3 oz chopped semisweet baking chocolate (or 1/4 cup semisweet chocolate chips).
Bake for 30 minutes, or until a toothpick comes out clean. Cool completely before cutting for service.

• This recipe doubles nicely for a 9x13 pan. 
• I can't recommend making the almond flour. There is a very fine line between the flour and almond butter. I use the Honeyville brand of almond flour. It keeps very well in the freezer. 
• Milk chocolate does not do justice to this recipe. Stick with semisweet or bittersweet. 
• The original recipe called for instant coffee granules. I have never used them.