1 cup maple sugar
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter
2 tablespoons Justin's Almond Butter (we used Coconut Almond Butter)
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup quinoa flour
2 tablespoons coconut flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup dark chocolate chips
Preheat oven to 325F. Grease a 9"x 9" baking pan and set aside.
In the bowl of a stand mixer, beat eggs and maple sugar until smooth.
In a small, microwave-safe bowl, melt semi-sweet chocolate chips, butter, and almond butter in the microwave for about one minute. Stir until fully combined.
Slowly pour chocolate mixture into sugar mixture, and beat well. Add in coffee and vanilla.
In a separate bow, whisk together flours, cocoa powder, baking powder, and salt. Add to chocolate mixture, and mix until just combined.
Fold in dark chocolate chips.
Pour batter into prepared baking pan and bake 25-30 minutes, or until toothpick comes out clean.
Cool completely in pan.