Preheat your oven to 350°F (175°C). Line a small baking dish or loaf pan with parchment for easy removal.

In a bowl, whisk almond flour, cocoa powder, sugar, and salt. Dry components get smugly acquainted before the wet ones crash the party.

In a separate bowl, whisk eggs, melted butter or coconut oil, vanilla, and maple syrup if you’re using it. The mixture should look glossy and still a little rebellious.

Pour the wet ingredients into the dry and mix until just combined. Don’t overmix—no one wants a tough brownie with a superiority complex.

Fold in chocolate chips if you’re feeling dramatic. Pour the batter into the prepared pan and smooth the top.

Bake 18–22 minutes. Check with a toothpick: a few moist crumbs = perfect. Overbaked brownies are a tragedy you’ll regret in the vitamin aisle.

Let cool completely before slicing. If you’re impatient, cut while warm and enjoy the chaos—just know the middle may be a tad gooey.