Method

1. Preheat the oven to 170°C and grease and line a 20 × 20 cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth. Once melted, whisk in the honey, almond flour, plain flour, cocoa powder, eggs, vanilla essence, and ground coffee until well combined. Set aside.

Honey–almond crunch 

3. In a small saucepan over medium heat, gently warm the honey. Add the flaked almonds and stir until evenly coated.

‍

4. Pour the brownie batter into the prepared tin and spread evenly. Top with the honey-coated almonds.
5. Bake for 15–20 minutes, rotating the tray halfway through baking for an even result. The top should appear crisp and golden brown.
6. For fudgy brownies, avoid overbaking. Insert a toothpick into the centre - it should come out moist with a little batter attached. If it comes out completely dry, the brownies may be overcooked.
7. Allow the brownies to cool completely in the tin before slicing.