Chocolate Almond Brownies

Preheat your oven to 340°F (170°C). Line a baking pan with parchment paper, leaving overhang on the sides for easy removal.

Melt the dark chocolate and coconut oil (or butter) using a double boiler or in short bursts in the microwave; stir until smooth and let cool slightly.

In a bowl, whisk the eggs and honey together until combined; pour in the warm chocolate mixture, add the vanilla extract, and gently mix.

Whisk together the almond flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the chocolate-egg mixture until smooth, then fold in the chopped nuts. The batter will be thick.

Spread the batter evenly into the prepared pan; top with extra nuts if you like.

Bake for 18–22 minutes — the center should remain slightly fudgy (a toothpick inserted into the center should come out with a few moist crumbs, but no wet batter). Don't overbake.