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In a small pot over low to medium-low heat, melt the chocolate.
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In a medium size bowl, whisk the eggs until nice and airy. Add the vanilla and maple syrup, mix well.
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Once the chocolate is melted in the small pot, remove from heat, add the coconut oil and mix until fully combined. Wait a few minutes to cool down.
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Slowly whisk the melted chocolate mixture into the egg and maple syrup mixture.
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With a rubber spatula, mix in the ground almonds (don't worry if there are a few chunks of almonds left, it'll be yummy), the buckwheat flour and a pinch of sea salt.
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Mix until well combined.
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I lined a 9" x 9" glass oven-safe container with parchment paper to make it easier later.
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Pour the brownie mixture into the parchment-paper lined container, and bake at 350 F for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. You don't want to overcook it.
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Let cool for at least 20-30 minutes, and enjoy!