Ingredients:

  • 225g high-quality 70% dark chocolate, chopped
  • 115g unsalted butter, cubed
  • 20g neutral avocado oil
  • 200g granulated white sugar
  • 100g packed light brown sugar
  • 3 large eggs, room temperature
  • 10ml pure vanilla extract
  • 95g superfine blanched almond flour
  • 40g tapioca starch
  • 30g Dutch-processed cocoa powder
  • 5g sea salt
  • 2g espresso powder

Instructions:

  1. Preheat your oven to 180°C and line a 20x20cm square pan with parchment paper, leaving an overhang on the sides.
  2. In a small saucepan over low heat, combine 225g chopped chocolate, 115g butter, and 20g avocado oil until smooth and glossy.
  3. In a large bowl, beat 3 eggs, 200g white sugar, 100g brown sugar, and 10ml vanilla for 5 minutes until the mixture is pale, thick, and falls in ribbons.
  4. Slowly pour the warm chocolate mixture into the egg mixture while whisking on low.
  5. Sift 95g almond flour, 40g tapioca starch, 30g cocoa, 5g salt, and 2g espresso powder over the wet ingredients.
  6. Use a spatula to fold the dry ingredients in until no streaks of white remain. Don't overmix, or you'll deflate the air you just whipped in.
  7. Pour into the prepared pan and smooth the top with your spatula.
  8. Place in the center of the oven for 25 minutes until the edges are set but the center still has a slight wobble.
  9. Let the pan sit on a wire rack for at least 30 minutes.
  10. Lift the parchment sling out and cut into 16 squares using a sharp, warm knife.