2/3 cup almond flour 2 tbsp natural unsweetened cocoa powder 1/2 tsp ground cinnamon 1/2 tsp baking soda 1/8 tsp sea salt 8 oz chopped dark chocolate 1/3 cup extra-virgin olive oil 2 large eggs 2/3 cup evaporated cane sugar 1 tsp vanilla extract 2 tbsp cocoa nibs pinch fleur de sel or fine sea salt
1. Preheat the oven to 350°F and lightly oil an 8-by-8-inch baking pan.
2. Put the almond flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir to combine.
3. Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
4. Crack the eggs into a large bowl and whisk until frothy. Slowly add the sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
5. Add the flour mixture and stir until just combined. Stir in the remaining chocolate and the cocoa nibs. Scrape the mixture into the prepared pan and smooth the top with a spatula.
6. Bake for 15 minutes, then sprinkle with a pinch of fleur de sel. Continue to bake for another 10 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan before cutting. Brownies that don’t get eaten right away can be stored in the freezer in a zip-top bag for up to a month.