Step 1

Preheat oven to 350 F. In a medium sized bowl, whisk together the egg, almond butter, maple syrup and coconut sugar. *If your almond butter is nearing the end of the jar and isn't smooth, I recommend using a blender for this step so everything gets fully incorporated.

Step 2

Add in the cocoa powder, baking soda and salt and mix until well combined.

Step 3

Pour into a parchment lined 8 x 8 baking dish and flatten with a spatula. The mixture should be sticky, so wet your spatula to help smoothen it into the pan.

Step 4

Bake for 15 minutes. Remove from oven and let cool for 10 minutes.

Step 5

Melt the chocolate chips with the coconut oil in 30 second increments in the microwave for 1- 1 1/2 minutes total. Pour over the brownies and slice into 16 squares. Top with sea salt if desired.

Step 6

Store in a cool place in an air tight container for up to 1 week.