Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.
Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.
Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.
Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.
Spread the batter into the prepared pan and bake for about 25 minutes or until the center is set. For muffins, divide batter evenly into 6 tins and bake for about 20 minutes. Note: Bake for 5 minutes less to make the brownies extra gooey.
Let brownies fully cool.
To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.
Spread frosting evenly over cooled brownies.
Ingredients
Directions
Preheat the oven to 350ºF and grease a 9x6 pan or about 6 muffin tins.
Place the coconut oil and chocolate chips in a microwave safe bowl and microwave 30 seconds at a time until fully melted.
Place the chocolate in a new large mixing bowl and add the sugar, vanilla, and the egg. Mix until combined.
Add the hazelnut flour and almond flour to the same mixing bowl. Mix until just combined. Stir in the chocolate chunks.
Spread the batter into the prepared pan and bake for about 25 minutes or until the center is set. For muffins, divide batter evenly into 6 tins and bake for about 20 minutes. Note: Bake for 5 minutes less to make the brownies extra gooey.
Let brownies fully cool.
To make the frosting, combine all of the ingredients. If the frosting is too thin, add more powdered sugar until desired consistency is achieved.
Spread frosting evenly over cooled brownies.
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