Preheat the oven to 180 °C (160 °C fan) and line the tin with baking paper or grease it lightly with coconut oil.
Whisk the eggs with the coconut sugar and vanilla seeds until creamy and the mixture looks a little paler and slightly airy.
Sift in the cocoa and almond flour, add the salt and stir briefly to a smooth batter.
Add the melted coconut oil and fold it in evenly until the mixture is glossy.
Spread the batter in the tin and bake the brownies at 180 °C for 20–25 min until a cocktail stick comes out with a few moist crumbs.
Leave the brownies to cool completely, cut them into pieces and serve them on their own or with a dollop of natural yoghurt.
Good to know
These brownies are dense, moist and pleasantly chocolatey. No frills, just a batter that's quickly stirred together and works every time.
Swaps
Coconut oil → ghee (rounded flavour; contains milk, so no longer dairy-free) | Vanilla seeds → Ceylon cinnamon (a warm spice note, without adding sugar) | Almond flour → finely ground hazelnuts (similar carb content, nuttier flavour)
Allergens
Contains eggs and almonds (tree nuts), so it's not suitable for people with an egg or nut allergy. Usually fine for children in small portions; in pregnancy, fine in normal kitchen amounts.
