Dark chocolate and almonds, with hidden flaxseed goodness: A heart-healthy, high-protein sweet treat that's easy to make.
Preheat the oven to 325 degrees Fahrenheit.
Lightly grease an 8 x 8 brownie pan (I use spray olive oil)
Whisk the ground flaxseeds and water together in a small bowl, and let sit for about ten minutes. These flaxseed "eggs" help baked goods set in the oven.
Meantime, whisk together the almond butter, almond milk, amaretto or almond extract (if using), and sugar in a medium mixing bowl until smooth.
Whisk the flax "eggs" into the other ingredients in the medium bowl.
Now add the cocoa powder and almond flour, mixing everything together with a large spoon, until smooth.
Add in the dark chocolate chips, and stir.
Pour everything into the baking pan, and smooth the top.
Sprinkle the almonds and sea salt evenly over the top.
Bake for 50 minutes to one hour (the longer it's baked, the less fudgy and the more chewy-crisp edges).
Allow to cool completely. (I love to put these in the refrigerator, personally.)
Using a large heavy knife, cut into small squares. (You should have twenty squares.)
If saving for later, use wax or parchment paper on the bottom of your tupperware and between layers, and store in the refrigerator.