Method

1. Preheat the oven to 180°C and grease and line an 8x8-inch (20x20 cm) baking tin.
2. Melt the coconut oil with 150g of Caramilk chocolate until smooth. Roughly chop the remaining 30g of chocolate and set aside.
3. In a large bowl, combine almond flour, plain flour, maple syrup, eggs, and vanilla essence, stirring until a thick, smooth batter forms.
4. Fold the melted chocolate mixture into the batter, then gently fold in the reserved chopped chocolate.
5. Pour the batter into the prepared tin and smooth the top. Bake for 15-20 minutes, until the edges are golden but the centre is still gooey and fudgy.
6. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. Slice and enjoy!