Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. Yes, you’re going to be friends with cleanup later.

In a bowl, whisk together almond flour, cocoa powder, sugar, and salt. Break up any cocoa clumps so the batter behaves itself.

In a separate bowl, whisk eggs, melted butter (or oil), and vanilla until glossy. This is your batter’s glow-up moment.

Pour the wet mix into the dry mix. Stir until just combined—no overmixing, or you’ll get cakey brownies that pretend they’re health foods.

Fold in the chopped chocolate and nuts if you’re using them. They’re the little pockets of joy that make every bite better.

Spread the batter evenly in the prepared pan. A quick tap on the counter helps settle it and prevents air bubbles from ruining the texture.

Bake 18–22 minutes. The inside should be set but still a bit fudgy in the center. If a toothpick comes out with wet crumbs, you’re gold; if it comes out clean, you might’ve overdone it.

Cool completely in the pan before slicing. Patience, my friend—this is where the magic happens and the fudgey dreams set.