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Pre-heat oven to 350 F. Grease an 8 x 8 baking pan with non-stick spray.
In a large mixing bowl cream together softened butter and sugar using a hand or stand mixer. Add egg, almond milk and vanilla; continue to blend until combined.
To a smaller mixing bowl, add almond flour, cocoa powder, sea salt, and baking powder. Use a whisk (or spoon) to combine.
Add the almond flour mixture to the butter mixture. Blend with hand or stand mixer just until combined.
Stir in chopped almonds (optional) and chocolate chips.
Pour batter into prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out almost clean. (A few crumbs on the toothpick are okay. Be careful not to overbake!)
Remove brownies from oven and cool completely on wire rack. Slice and enjoy. Leftover brownies may be covered and stored at room temperature up to 4 days, then refrigerate or freeze.