1. Preheat your oven to 175 degrees C.
2. Melt the butter and chocolate chips in a (heat-proof) bowl that’s placed directly over a gently simmering saucepan filled with water.
3. Pour all the dry ingredients into a large bowl and mix well with a whisk.
4. In a separate bowl: whisk the eggs, honey and vanilla essence.
5. Gently pour the wet ingredients bowl with the cooled down melted chocolate & butter mixture, whisking well.
6. Pour the wet ingredients into the dry ingredient bowl and whisk until smooth.
7. Pour into a parchment paper lined brownie pan, preferably a non-stick pan.
8. Bake for 20 to 22 minutes. They may look “under-baked” but almond flour settles in nicely once it cools. Don’t over-bake these or you’ll kill the “fudge factor”.
9. Wait until they completely cool down before you try to cut them into squares.
10. You can leave it in the fridge to cool for a while and cut them into squares once cooled, drizzle some chocolate over.
11. You can add any nut topping before popping into the oven.

Remember eggs must be room temperature and chocolate mixture must be a little cool.